Ochsenschwanzsuppe (Ox Tail Soup) /
More about ox tails; disjointed or 1/2 c carrots; diced from Google Blogsearch:
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Ochsenschwanzsuppe Ox Tail Soup Recipe
2 pounds ox tails, disjointed; 1 medium onion, sliced; 2 tablespoons vegetable oil; 8 cups water; 1 teaspoon salt; 4 peppercorns; 1/4 cup chopped parsley; 1/2 cup diced carrots; 1 cup diced celery; 1 bay leaf; 1/2 drained tomatoes ...
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Ballymaloe Cookery School | Darina's Weekly Letter
2 whole oxtails 450g(1lb) shin of beef or stewing beef (cut into 1 1/2 inch (4cm) cubes) 110g (4oz) streaky bacon 30g (1oz) beef dripping or 2 tablespoons olive oil 225g (8oz) finely chopped onion 225g (8oz) carrots, cut into 2cm (3/4 inch/ 2cm) ... Add the wine and a 1/4 pint (1/2 cup) of stock to the pan. Bring to the boil and use a whisk to dissolve the caramelised meat juices form the pan, bring to the boil. Add to the casserole with the herbs, stock and tomato puree. ...
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Oxtail Stew
2 medium potatoes, pared and quartered 2 medium carrots, pared and quartered 3/4 c. cubed celery. Trim the fat from the beef oxtails and wipe with damp paper towels. Cut into 2-inch pieces. Coat the oxtails well with flour. In hot oil in large kettle, ... Fancy Oxtail Stew Recipe. 4 thick strips bacon, diced 5 to 6 lb. disjointed oxtails 1/2 cup flour 1 Tbsp salt 1 tsp freshly ground black pepper 1 (16 oz.) can tomatoes 2 cans beef consommé, undiluted 2 cup Madeira ...
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