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5.2 hours
4 servings
Adjust servings
Makes about 3 quarts
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
beef bone
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
beef bone
granulated sugar
vegetarian
(?)
Not vegetarian due to:
beef bone
pescetarian
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 182% and Fat (total lipid) as 148% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 182% of RDA
• Carbs: 5.1% of RDA
• Fat (total lipid): 148% of RDA
• Fiber: 11.8% of RDA
• Fructose: 3.8% of RDA
• Protein: 9.0% of RDA
• Sodium: 54.8% of RDA
• Sugar: 23.9% of RDA
• Vitamin A (IU): 9.5% of RDA
• Vitamin B6: 7.3% of RDA
• Vitamin C: 43.9% of RDA
• Iron: 2.9% of RDA
• Magnesium: 14.4% of RDA
• Manganese: 8.8% of RDA
• Niacin: 5.0% of RDA
• Potassium: 13.4% of RDA
• Zinc: 2.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
14.1
g
Calories
3655
 
Fiber
3.30
g
Iron
0.552
mg
Protein
10.2
g
Sodium
740
mg
Sugars
7.46
g
Fat (total lipid)
90.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
10
whole
+
-
 
About 3 lbs total. Use raw meaty beef bones such as oxtail or short ribs. Each 3" bone weighs about 5.5oz and will yield about 1.5oz of marrow when used for a stock.
 
1
whole
+
-
 
studded with cloves.
 
8
whole
+
-
 
 
7
whole
+
-
 
 
2
whole
+
-
 
4 inches in length.
 
1
lb
+
-
 
peeled and cut into 2-inch-thick pieces.
 
3
inches
+
-
 
sliced.
 
8
whole
+
-
 
trimmed and crushed.
 
2
tbsp
+
-
 
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
Can use white peppercorns.
 
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PREPARATION
1.
Put the oxtail or short ribs in a large stockpot with enough water to cover.
2.
Bring to a boil over high heat and cook for 10 min to get rid of bone and blood particles.
3.
Drain, reserve the meaty bones, and rinse the pot well.
4.
Return the oxtail or short ribs to the same stockpot, add 5 quarts of water, and bring to a boil over high heat.
5.
Reduce heat to low and add the onion studded with cloves, star anise, cinnamon, daikon, ginger, scallions, fish sauce, sugar and peppercorns.
6.
Simmer, partially covered, for 4-5 hours, until reduced to 3 quarts, occasionally skimming off any foam from the surface.
7.
If necessary, adjust seasoning with salt to taste and stir.
8.
Strain and discard the solids, reserving the meaty bones to pick on if so desired. Skim off the fat.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3655
Protein 10.2 g
Carbohydrates 14.1 g
Iron 0.55 mg
Fiber 3.30 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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