|Muskoka Flavours Guidebook & Cookbook|
|by Brenda Matthews|
Muskoka Flavours is a cookbook and culinary guide to the many fine restaurants and resorts in Ontario's cottage country, including delicious recip...
Results 1 - 10 of 61 for 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.
Rinse oxtails in cold water ... grill since it cooks over a low flame and doesn't take much gas when cooked in a Dutch oven and won't heat up the kitchen.
Rinse and sprinkle ... Deeply brown the oxtail segments on all ... remove the layer of fat. You can thicken with mixture of corn starch and water. om-in-Law
Place the rinsed and salted oxtails into cold salted ... pepper to taste. Remove meat from the tail and place in tureen, pour soup over it and serve very hot.
Wipe oxtails with damp cloth. ... Serve with noodles. The small oxtail pieces make great SOUP. Add: Cook covered until barley and vegetables are tender.
1. Sprinkle the pieces of oxtail with salt and ... carrot and mushroom combination to the casserole. Cover and let cook 30 minutes. Serves 4 to 6 people.
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.
Brown oxtails in roasting pan ... baste oxtails. Cover and bake in oven at 325 degrees until tender, about 2 hours. Add small amount of water if necessary.
Marinate oxtails for 12 hours ... spices to taste. Strain over oxtails and serve. Melt butter over low flame. Stir in flour until mixture is thick. Makes 6-8.
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