|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 38 for beef oxtail
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In a stockpot ... 4 pounds of oxtails, and about ... you enjoy more flavor, add a tablespoon of catsup or a fresh tomato during the final hour of cooking.
Wash oxtails. Pat dry ... tender. Remove carrot and bay leaf. Add sliced carrots, salt, pepper to taste. Simmer 10 minutes longer or until veggies are tender.
Brown oxtails in skillet. Add ... salt and Tabasco. Cover and simmer additional 1 1/2 hours with all other ingredients. Additional vegetables may be added.
In 5-6 quart ... stock pot cook oxtail pieces over medium ... until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired.
In large stockpot or soup kettle, heat oil over medium-high heat. Add onions, carrots and celery and cook stirring occasionally until onion and ...
Wipe oxtails with damp cloth. ... Serve with noodles. The small oxtail pieces make great SOUP. Add: Cook covered until barley and vegetables are tender.
In 4 quart ... oven brown the oxtails in butter on ... celery, 1/2 cup onion, meat, broth and sugar. Simmer, covered, 45 minutes. Yield: 8 to 10 servings.
Coat pieces of oxtail in flour and ... bouillon, water and herbs. Season to taste and simmer 2-3 hours or more until meat slips easily off bones. Serves 6.
Pour oil into ... high heat. Add oxtails and cook, turning ... to cook remainder. Sprinkle with salt to taste. If made ahead, store airtight up to 1 day.
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