Chinese-style Oxtail Soup with Carrots and Peanuts
- 2 pounds oxtail pieces
- 2 quarts water
- 2 large carrots, cut into 2-inch lengths
- 1 cup shelled raw peanuts
- 5 dried red dates
- 2 teaspoons salt
Chinese-style Oxtail Soup with Carrots and Peanuts
Featured in the Honolulu Star-Bulletin on June 4, 2008.
Ingredients:
Directions:
- Put oxtail pieces into a large sauce pot; add water to cover.
- Boil for 5 minutes; drain and rinse oxtail pieces.
- Add the 2 quarts water and remaining ingredients.
- Cover and bring to a boil; simmer for 2 1/2 to 3 hours.
Using a thermal cooker:
- Put oxtail pieces into the inner thermal pot; add water to cover.
- Boil for 5 minutes; drain and rinse oxtail pieces.
- Add the 2 quarts water and remaining ingredients.
- Cover and bring to a boil, making sure the ingredients reach 203°F.
- Place the inner thermal pot into the insulated outer thermal pot; seal and let sit for 2 1/2 to 3 hours.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
250 calories, 17 g fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein
