Omnivore's Cookbook · by Maggie Zhu★ 5.0 (1)
Chinese Oxtail Soup
NUTRITION · PER SERVING110M COOK
CAL 57%·PRO 100%
CARBS 38G14% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 66G52% OF CAL
26G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, comforting oxtail soup with tender beef falling off the bone, tomato broth, and vegetables including cabbage and potatoes. A warming, deeply flavored dish perfect for cold weather.
mainchinesesoupbeef🥘 pressure cookergluten free
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Nutrition & ingredients
Ingredients
serves 6- 2 kg (4 to 5 lbs) oxtail (, separated at joints)
- 8 cups beef stock ((or water) (*Footnote 1))
- 2 tablespoons olive oil
- 1 big onion (, coarsely chopped)
- 4 carrots (, chopped)
- 1 thumb ginger (, sliced)
- 4 Yukon gold potatoes (, chopped)
- 28 oz (800 g) tomato (, diced)
- 2 tablespoons tomato paste
- 3 bay leaves
- 1/4 head cabbage (, chopped)
- 2 teaspoons sugar
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarse black pepper
- Heavy cream (sour cream, or plain Greek yogurt for garnish)
At a glance
PER SERVING · TIME 110M
CAL 57%·PRO 100%
CARBS 38G14% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 66G52% OF CAL
26G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 2257mg
- Total sugar
- 13g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2459mg
- Calcium
- 141mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.