Recipe courtesy of Rutt's Hawaiian Cafe
Recipe courtesy of Rutt's Hawaiian Cafe
Oxtail Soup
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- Level: Easy
- Total: 3 hr 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 899
- Total Fat
- 59 g
- Saturated Fat
- 24 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 76 g
- Cholesterol
- 272 mg
- Sodium
- 1152 mg
- Level: Easy
- Total: 3 hr 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 899
- Total Fat
- 59 g
- Saturated Fat
- 24 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 76 g
- Cholesterol
- 272 mg
- Sodium
- 1152 mg
Ingredients
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Directions
- Boil the oxtail in 2 gallons water in a saucepan for 2 hours over medium heat, skimming the top for any impurities and adding more water if necessary to ensure that the oxtail is covered with liquid. Check the meat for tenderness, then continue to cook if it is not tender. Add the beef base, salt and pepper, then add the ginger, shiitake mushrooms and daikon. Let simmer for 30 minutes, then add the celery and carrots. Continue cooking until the meat comes off the bone easily.
