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10Ingredients
60Minutes
970Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 bunch scallions (chopped)
- 6 cloves garlic (chopped)
- 3 inches fresh ginger (piece, peeled and chopped)
- 1 tsp. ground allspice
- 1 tsp. sea salt
- 1/4 tsp. habanero pepper (crushed)
- 4 lb. oxtails
- 1 onion (large, thinly sliced)
- 6 sprigs fresh thyme
- 2 cups chicken broth (or water)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat750 |
| % DAILY VALUE |
| Total Fat83g128% |
| Saturated Fat36g180% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium630mg26% |
| Potassium870mg25% |
| Protein54g |
| Calories from Fat750 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tamara 4 years ago
Turned out tasty. I’ll definitely make it again. Be careful when you purée the vegetables though. I Put it in the bullet and it exploded. Maybe let the veggies cool off first or maybe the blender is the better option.