230 degrees C).
Place oxtail in a baking dish and
Soak oxtail in cold water to remove
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
rom the top of the soup. Place soup in the refrigerator to
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Melt butter, add pieces of tail in a large stockpot.
When the meat begins to brown, add onion.
When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
Remove herbs.
Separate meat of the oxtail from the bones; discard bones.
Reheat soup and serve with a little of the meat in each bowl.
e substituted).
Fry the oxtail pieces and the vegetables in
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Put oxtail into a large pan with water, ginger and salt.
Bring to the boil, then reduce heat and simmer until meat is tender.
Take off any froth and scum that forms on the surface.
This may take about 2 hours.
If a pressure cooker is used, it should take about 45 minutes.
Liquid should be reduced to about 6 cups.
Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.
Bring water and oxtail to a boil in a
arge soup pot over medium heat, and brown the oxtails and beef
Place the beef knuckle in a very large (
ransfer oxtails to a large soup pot. Peel the roasted garlic
Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay