Nutritional Info

Nutrition Facts

Serving Size 1 (10g)

Calories 20
Calories from Fat 3 (13%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 3.5mg 0%
Potassium 22.1mg 0%
Total Carbohydrate 3.9g 1%
Dietary Fiber 0.4g 2%
Sugars 0g
Protein 0.6g 1%

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Recipe Description
Oxtails may be found behind butcher counters at most large markets. Beef may be substituted, if desired. The end result will closely approximate that of the original.
Prep time
30 min
Cook time
4 hr 10 min
Ready In
4 hr 40 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1 1/2 Pound(lb)  oxtail, cut into 2 inch lengths
1/4 Cup(c)  all purpose flour
1/2 Cup(c)  onion, diced
1 Quart(q)  meat broth
1/2 Cup(c)  carrot, diced
3 Cup(c)  celery, diced
3   thyme sprigs
2   parsley sprigs
1   bay leaves
1/4 Teaspoon(t)  salt
3 Teaspoon(t)  black pepper, freshly ground
1/2   small potatoes, peeled and diced
1 Cup(c)  tomatoes, chopped
1 Tablespoon(T)  maggi seasoning
1 Tablespoon(T)  lemon juice


Heat oil in a large skillet over medium high heat. Place oxtail or beef pieces in a large bowl. Sprinkle with flour. Mix lightly until flour adheres evenly to oxtail or beef pieces. Place oxtail or beef in heated oil and cook 10 minutes, turning to brown on all sides. Reduce heat to medium. Add onion. Saute until onion is tender, about 5 minutes. Bring broth to a simmer in a large saucepan over high heat. Add oxtail or beef and onion. Reduce heat to medium low, cover and simmer until oxtail meat falls away from bones or beef is tender, 2 1/2 to 3 hours. Let cool slightly. Carefully remove bones. Add carrot, celery, thyme, parsley, bay leaves, salt and pepper. Simmer, covered, over low heat 30 minutes. Add potatoes. Simmer 15 minutes, or until potatoes are tender. Discard bay leaves and herb sprigs. Add tomatoes, Maggi seasoning and lemon juice. Heat and serve.

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Oxtail Soup
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