Brown ox tails well in hot fat. ADD: Simmer at least 3 1/4 hours. When meat is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30 minutes. Skim off as much fat as you can. This soup may be made the day before eating - then the fat is easily removed. Heat through before eating. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 161.2mg||4 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24.5g|
|Protein 2.7g||4 %|
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Calories per serving: 119
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