* Exported from MasterCook *

OXTAIL SOUP

Recipe By :
Serving Size : 4 Preparation Time :5:30
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp lard
1 ox tail -- jointed
1 onion -- chopped
1 lg carrot -- chopped
5 cups beef stock
6 peppercorns
salt and freshly ground black pepper
1 tsp lemon juice

Melt the lard and fry the oxtail until lightly browned then transfer the joints to a large saucepan. Add the onion and carrots to the lar and fry until lightly browned.
Transfer the vegetables to the saucepan with the stock and peppercorns and bring to the boil. Cover and simmer gently for 5 hours.
Strain the soup and skim off the fat. Return to to the pan, season with salt, pepper and lemon juice and reheat.



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Per Serving (excluding unknown items): 246 Calories; 18g Fat (69.7% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 2693mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 2169 0 0 0 0 0 0

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