Oxtail Soup II
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Description
This recipe is used in Sri Lanka -- it's a little similar to a Mexican-style beef soup. Eat this soup with bread and butter.
Ingredients
- 1 pound beef oxtail
- 1 pound cubed beef stew meat
- 6 potatoes, chopped
- 2 onions, chopped
- 2 Roma (plum) tomatoes, quartered
- 6 stalks celery, chopped
- 2 carrots, chopped
- ½ medium head cabbage, chopped
- 2 cucumbers, sliced
- 4 cubes beef bouillon
- ground black pepper to taste
Directions
- 1. In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
- 2. Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
Nutrition Facts
serving: 4 servings
calories: 907.9 kcal
carbohydrates: 78.2 g
protein: 66.1 g
saturated fat: 15.5 g
cholesterol: 201 mg
sodium: 1261.3 mg
fiber: 13.5 g
sugar: 14.1 g