Try this Oxtail Soup #3 recipe, or contribute your own.
Suggest a better description1. Soak black beans. 2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails and parboil 5 minutes. Drain, discarding liquid; then rinse meat with cold water. 3. Heat oil in a skillet; add oxtails and brown quickly. 4. Bring remaining water to a boil. Add oxtails, black beans and red dates. Bring to a boil again, and skim surface to clear. Reduce heat and simmer, covered, 2 hours. Season with salt. NOTE: Dont confuse these black beans with fermented black beans, which are pungent and salty. VARIATION: For the black beans, substitute 1/2 cup raw skinless peanuts, and add with 1 Piece dried tangerine peel (soaked) and 3 thin slices fresh ginger root. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (473g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 100 | ||
Calories from Fat: 63 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 121mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.