|The Aga Seafood Cookbook|
|by Tonks Mitchell|
Mitchell Tonks, cookery writer, restaurateur, fishmonger and TV chef, has written this book for all seafood-loving Aga owners.
1 - 10 of 31 for oxtail soup
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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 ... so, or until soup has reached the ... and doesn't take much gas when cooked in a Dutch oven and won't heat up the kitchen.
(If more salt ... fortify flavor) Cover oxtails with water, tomato sauce in a covered soup kettle. Bring to ... On a cold winter night -- Ach, Sehr Gut!!!
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.
Place oxtails in large pot. ... skim off grease. Add next nine ingredients. Cook 3-4 hours. Add potatoes last hour or cook noodles and place in soup bowl.
Sear meat then ... onion. Mix the oxtail soup and onion soup ... and close up bag. Bake at 325 degrees for minimum of 2 1/2 hours. (Check bag directions.)
Boil the meat until tender. Add celery, potatoes, and onion. Let simmer for about 20 minutes. Add ketchup, tomatoes, salt and pepper. Simmer for 30 ...
Simmer bones, barley, bay leaves until tender. Remove bones, add soup base and vegetables. Once vegetables are tender add cans of soup.
16 ounces of spaghetti sauce and 2 cups water may be substituted. Add all ingredients. Cook on stove for 3 hours, covered, on low flame or in crock ...
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