|Ducasse Flavors of France|
|by Linda Dannenberg|
The most anticipated and important French cookbook in many years, Ducasse Flavors of France is a new classic.
Results 1 - 10 of 61 for how to make oxtails
Result Page: 1
In a stockpot ... slices, and herbs to season. When vegetables begin ... 4 pounds of oxtails, and about ... fresh tomato during the final hour of cooking.
Rinse oxtails in cold water ... the meat begins to take on color. ... it's great to make on the side ... in a Dutch oven and won't heat up the kitchen.
Rinse and sprinkle ... Deeply brown the oxtail segments on all ... carrot and garlic to fat in bottom ... bit, then add oxtails and water. Cover ... starch and water. om-in-Law
Place the rinsed and salted oxtails into cold salted water and bring to a boil. Reduce ... tail and place in tureen, pour soup over it and serve very hot.
Marinate oxtails for 12 hours ... vegetables. Mixture is to be covered and ... Melt butter over low flame. Stir in flour until mixture is thick. Makes 6-8.
Brown pieces of oxtail in fat. Add ... potatoes. Variation: Use beef stock instead of tomatoes and water and omit cloves and bay leaves. Serve with noodles.
1. Sprinkle the pieces of oxtail with salt and pepper to taste. 2. Heat ... oven and add oxtails. Brown on ... let cook 30 minutes. Serves 4 to 6 people.
Wipe oxtails with damp cloth. ... Serve with noodles. The small oxtail pieces make great SOUP. Add: Cook covered until barley and vegetables are tender.
Brown oxtails in roasting pan ... meat. Transfer oxtails to a casserole dish ... degrees until tender, about 2 hours. Add small amount of water if necessary.
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