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Results 1 - 10 of 17 for ox tail
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Trim excess skin off tails, rinse with ... You should have 1 to 2 tails per bowl. Optional - add a pinch of poultry seasoning. This soup can be frozen. .
In 6 quart kettle, slowly brown ox tails in butter, about ... (tender crisp 5 minutes). Add sherry; simmer 5 more minutes. Garnish with parsley. Serves 6.
Cook ox tails in all above ... celery 1 can tomatoes Drop in vegetables with ox tails and cook until done. (Optional: add 1 teaspoon sugar to enhance flavor.)
1. Heat oil in a quart saucepan. Brown ox tails on all sides. ... 1/2 hours). 4. Add 1/2 pound frozen mixed vegetables. Simmer for another 1/2 to 1 hour.
Boil meat in 2 quarts water until meat is tender. Add potatoes, onion, celery and carrots. When these vegetables are almost done, add corn, tomatoes ...
Wash, peel and ... take out the tails and cut the meat in small pieces. Return meat and bones to soup. Add salt, ... flour. Cook for quarter of an hour.
Wash and put on to cook with 4 to 5 quarts water. Add salt to taste. Cook 2 hours. Soak 1 cup barley in water short time. Add all to meat stock. Cook ...
Brown well in hot fat. ADD: Simmer at least 3 1/4 hours. When meat is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30 minutes. ...
Season oxtails with a pinch or so of: In a Dutch oven with 1 tablespoon olive oil and 1 tablespoon butter, brown oxtails well, then add and sauté ...
Ox-tails are to be ... Cook for approximately another 1/2 hour. Serve as a soup or over white rice. Cook over medium heat in a covered pot. Serves 4 to 6.
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