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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones. | 2. When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oxtail	2	lb		806.9352	0.0	179.5204	4.5333
garlic clove	1		mashed	806.9352	0.0	179.5204	4.5333
clove	3			17.262	4.1284	0.3761	0.8190000000000001
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
bay leaf	1			-	-	-	-
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
hot water	3	cups		0.0	0.0	0.0	0.0
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
tomato	1	cup	chopped peeled	41.4	9.18	2.16	0.36
salt pepper				806.9352	0.0	179.5204	4.5333
lemon	1/2		thin-skinned chopped	0.6404	0.2058	0.0243	0.0066
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
hard egg	2		boiled	806.9352	0.0	179.5204	4.5333

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