Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup uncooked white beans
- 1 tablespoon lard
- 3 pounds of beef oxtails
- 3 cloves of garlic, peeled and crushed
- 1 medium yellow onion, peeled and diced
- 1 medium tomato, diced
- 2 cups of beef stock
- 2 cups of water (about)
- 2 tablespoons ground allspice
- salt and pepper to taste
- few shots of hot sauce
Directions
Soak the beans in cold water overnight OR place beans in a small saucepan with 1 cup of water and cover. Bring to a boil and turn of heat. Allow to sit for 1 hour covered with the heat off.
In a heavy skillet brown the oxtails in lard. Place them in a large (about 6 quart) stove top casserole or stock pot. Add all the remaining ingredients except the water and beans. Then, add just enough water to cover the contents of the pot, this should be about 2 cups more or less.
Cover and simmer for 1 ½ hours. Drain the beans and add to the stock pot. Continue cooking covered for an additional 1 ½ hours. Stir occasionally and add additional water if necessary, you do not want the pot to dry out. If you like a thick stew, remove the lid during the last half hour of cooking.
Category:Nicaraguan Recipes
Category:Nicaraguan Soups