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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the oxtail under cold running water and pat dry. | 2. Cut into pieces. | 3. Wash and finely chop the other soup vegetables. | 4. Heat the butter in a large pot and brown the oxtail and bacon. | 5. Add ALL the vegetables into pot and cook 2-4 more minutes. | 6. Add peppercorns, allspice berries, clove, bay leaf, salt and water and bring to a boil. | 7. Simmer until all ingredients are cooked. | 8. Strain the soup through a sieve (Add back some water if to much has evaporated). | 9. Skim the fat off top of soup (I like to chill broth to remove the fat then reheat and contuine). | 10. Strain the soup through a cloth. | 11. Remove meat off bones and cut into small pieces and return meat to the pan. | 12. Season with salt, pepper, lemon juice, red wine and sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	36	ounces		907.8	0.0	201.96	5.1
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
turnip	1			17.08	3.9223	0.5489999999999999	0.061
parsnip	1			99.75	23.9267	1.5959999999999999	0.39899999999999997
parsley root	1			907.8	0.0	201.96	5.1
carrot	1			52.48	12.2624	1.1904	0.3072
celery rib	2			907.8	0.0	201.96	5.1
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
bacon	1 1/2	1/2	chopped lean	54.24	0.4536	3.8256	4.0632
hot water	1 3/4	3/4		0.0	0.0	0.0	0.0
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
allspice berry	2			907.8	0.0	201.96	5.1
clove	1	clove		-	-	-	-
bay leaf	1			-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
lemon juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
red wine				-	-	-	-
sugar				-	-	-	-

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