English Oxtail Soup
|Rendered beef fat/Butter||1⁄2 Cup (8 tbs)|
|Unbleached flour||2 Tablespoon|
|Oxtail stock||8 Cup (128 tbs)|
|Dry sherry||To Taste|
|Minced parsley||1 Tablespoon|
Cook vegetables in beef fat, covered, 5 minutes.
Remove cover and brown well.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until slightly thickened.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until vegetables are tender.
Season to taste with sherry and sprinkle with parsley.
Serving size: Complete recipe
Calories 1458 Calories from Fat 1159
% Daily Value*
Total Fat 126 g193.9%
Saturated Fat 37.8 g189.1%
Trans Fat 0 g
Cholesterol 103.9 mg34.6%
Sodium 3010.7 mg125.4%
Total Carbohydrates 24 g8%
Dietary Fiber 1.3 g5.2%
Sugars 0.2 g
Protein 47 g93.9%
Vitamin A 27.6% Vitamin C 36.5%
Calcium 8.3% Iron 14%
*Based on a 2000 Calorie diet