Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Meat | not in our table | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 oxtail, cut into pieces,surplus fat removed
- 2 onions, chopped (I recommend sweet onions)
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 ounce butter (or meat dripping)
- 36 ounces beef stock
- 4 ounces tomato juice
- 1 tablespoon plain flour
- 3 tablespoons port wine
- ==
Directions
To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
Equivalent dry herbs may be substituted.
Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
Remove from heat.
Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
Bring to the boil, and then transfer to a crockpot and cook on high for 11⁄2- 2 hours (or longer if necessary) until the meat is tender.
Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
Bring to the boil.
Mix the flour and port together and add to the soup.
Simmer for 5 minutes before serving.