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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat the oxtails with the flour. Melt the butter in a large soup pot or dutch oven. Add the meat and brown thoroughly. Add the chopped vegetables and continue to cook until the vegetables are slightly softened. | 2. Add the peppercorns, herbs, salt, stock, and water. Bring to a boil, and skim off any scrum that forms on the surface. | 3. Reduce to a simmer, cover, and cook over low heat for 4 hours or until the meat is completely tender and falling off the bones. | 4. Carefully strain the solids out of the stock, reserving the stock and putting it back in the soup pot. Let the meat cool until you can handle it, then strip the meat from the bones. Discard the bones and fatty skin, and place the meat back in the soup. | 5. Puree the vegetables in a blender of food processor, and return to the soup. | 6. Reheat the soup to serving temperature, then add the sherry. Taste, and add salt or pepper as needed before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	1 1/2	1/2		605.2014	0.0	134.6403	3.4
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
peppercorn	10			251.92	1.5633	0.536	27.4253
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
tarragon	1/4	teaspoon	dried	0.4425	0.0753	0.0342	0.0109
bay leaf	1			-	-	-	-
salt	1	tablespoon		-	-	-	-
beef stock	5	cups		856.8	93.366	31.625999999999998	40.446
water	5	cups		0.0	0.0	0.0	0.0
sherry	1	cup		605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.