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.
Place beef in pot. Cover with cold water; simmer. Dredge oxtails in flour and ... vegetables are done. Add rest of ingredients; more salt, if necessary.
Cover chicken and beef with water and ... vegetables and cook another 2 to 3 hours. Add potatoes and cook another hour. In all at least 6 hours cooking time.
Place beef in casserole dish. Sprinkle Knorr Oxtail Soup over beef. ... with rice or noodles. Temperature may be reduced if unexpected guests are delayed.
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.
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 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.
Two spacious pans ... to accommodate the oxtail pieces in one ... serving. Transfer pieces to a serving platter, spoon on sauce and sprinkle with parsley.
Dust the oxtail pieces with flour. ... celery, turnip, onion to soup; simmer 30 minutes. Stir in lemon juice, Worcestershire sauce, salt and pepper. Serve hot.
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