|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
Tip: Try neck bone soup for more results.
1 - 10 of 18 for beef neck bone soup
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To make beef stock: In 6 ... onion, salt, pepper, soup bone and meat. Reduce ... hour. If stock has cooked down and soup seems dry, add enough water to thin.
Boil in one ... meat comes off bone. Remove bones. Add: Cook until vegetables are done on slow heat. Salt and pepper to taste. makes about 1 1/2 gallons.
Place the soup bone (and beef chunks if preferred) ... prior to serving the stew add tomatoes and season to taste. Let stew simmer until ready to serve.
Brown soup bones with meat on ... parsley, lemon juice, sugar and sauerkraut. Cook another hour. Remove bones. Cut meat in cubes, return to kettle. Serves 12.
Boil until tender, cut meat off bones, return meat to soup and add: Cook ... cooled, can be put into containers for freezing. Yield about 2 1/2 gallons.
Boil meat bones in hot water ... the amount of soup you want. Add ... until everything is soft. Add seasonings when there is about 1/2 hour left to cook.
In a large shallow roasting pan place bones, carrots, and ... and seasoning. If using while hot, skim the fat off the top, if not chill and left off fat.
Combine meat, tomato juice, onion and seasonings with 6 cups water in suop kettle with bay leaves. Simmer 2 hours. Add rest and simmer at least 2 ...
In a large soup pot combine short ribs or neck bones, water, salt, ... barley and cook until tender. Add honey and meat from bones. Simmer to heat through.
Rinse and sort lentils; reserve. Rinse bones to remove excess ... Remove bones from soup, let bones ... to simmering stir in parsley. Add salt to taste.
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