Results 1 - 6 of 6 for knuckle beef

Combine beef, bone, celery, ... okra and rice. Cook final 30 minutes or until rice and okra are tender. Season to taste with salt and pepper. Serves 6 to 8.

Drain, discard water and bring the chicken slowly to a boil in 4 quarts cold water with: 1 bay leaf 1 tsp. thyme 6 whole cloves 6 parsley stems 1 ...

Have the knuckles and marrowbone coarsely ... served as boiled beef or in some ... stock for onion soup and is also a good base for espagnol or brown sauce.

Remove meat from bones; cut in bite-size pieces. Brown in hot fat. Add bones, water, tomato juice, onions, seasonings. Cover and simmer 2 hours. ...

Cover meat with water. Cook until meat is ready to fall off bones. Remove meat. Place broth in refrigerator for fat to congeal. Skim off fat. Place ...

Wash and pick over peas. Add remaining ingredients. Cover; simmer 2 hours, stirring occasionally. If the soup thickens too much, add additional ...


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