4 Serves
92 Mins
2 g
12 g
7 g
Heat the olive oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Oxtail
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
1699 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Add the oxtail pieces to the pot and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped onions, carrots, and minced garlic until softened.
Return the oxtail to the pot, pour in the vegetable broth, and bring to a gentle simmer.
Cover the pot and simmer on low heat until the meat is tender and falling off the bone.
Season the soup with salt and black pepper to taste before serving hot.
Onion
Carrots
Minced Garlic
Vegetable Broth
Salt
Black Pepper
Vitamin A
351 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g