Get full marks for taste and nutrition

This delicious MAGGI Oxtail Flavoured Soup Mix serves up all the hearty, beefy flavours of oxtail. This is a real winter favourite that's ideal for school canteens because it's versatile and so easy to prepare.

Low Sodium
Low Fat
No Added MSG
Bain-marie stable (Held covered for no more than 4 hours)

Stove top or Steam jacketed kettle: Using the serving quantities table as a guide, combine the soup mix with a little water and stir to form a thin paste. Stir in remaining water and bring to the boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring constantly. Tip: Important to pay attention on simmering time. Follow the instructions on the label. Under simmering could result in starchy tasting finished product.

Holding Instructions

Bain Marie: Wet immersion wells (moist heat), fan circulated heat, heat lamps over top shelf. Internal cabinet temperature is set to 90°C. Products are held 65 – 70°C.

Covered pan: 4 hours at 65°C. Keep food temp above 65°C

Uncovered pan: 4 hours at 65°C. Keep food temp above 65°C. Tip: Stir every 5-10 minutes to avoid skin formation and burning. Stirring also maintains consistency.

Counter top soup kettle: Cook as directed on label to a finished stage. Hold at a temperature of at least 65-70°C for up to 4 hours. Tip: Stir occasionally to avoid skin formation.

When reconstituted:

Tomato puree, wheat flour, pea flour, maltodextrin (from corn), onion puree, flavours (contain wheat & soy), vegetable fat, maize starch, salt, beef, colour (150c), sugar, oxtail (0.5%), food acids (332, 330), yeast extract (contains soy), garlic puree, flavour enhancer (635), spices, herbs.

Manufactured on equipment that also processes products containing milk, shrimp and fish.

Made in New Zealand from imported and local ingredients.