Place ox tail, onions and water in a kettle; bring to boil.
Cover and simmer for 2 hours.
Add potatoes, carrots, tomatoes and salt.
Cover and simmer for 1 more hour.
Serve hot.
Wash the ox tail well and split in small joints.
Melt the butter in a saucepan; add pieces of tail and when beginning to brown, add the chopped onion.
Fry until the onion is a deep gold, then add stock, carrot and celery (cut in thin slices), thyme, parsley and bay leaf (tied securely together), finely chopped tomatoes and claret.
Season with Worcestershire sauce, peppercorns and salt.
Let it boil.
Serve.
Brown meat in fat in 5-quart Dutch oven; add onions, salt, bouillon cubes and spice bag, which consists of the peppercorns, bay leaf, parsley and clove of garlic.
Add boiling water to cover. Place celery and cabbage on meat; cook over low heat on range or in a 350\u00b0 oven for 4 hours, adding water as needed.
Cool slightly and refrigerate, covered, overnight after removing spice bag.
Pick fat from top before reheating.
Strain liquid for soup.
Serve meat with vegetables.
Serves 2 to 4.
Place fish on top of stew, then cover and cook 3
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Rub tongue with salt to remove slime.
Soak in boiling water for 2 minutes.
Peel outer whitish skin.
Rinse in running water.
Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
Pressure cook for 10 minutes.
Then remove ox tongue.
Fry ox tongue in oil till reddish brown.
Add marinade and simmer for 15 minutes with tomato sauce.
Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
Leave the pressure cooker to cool, then open.
Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
To serve: Serve with fluffy rice.
nd star anise from the stew with a slotted spoon.
ough cloth. Cut off the tail (usually about 6 inches long
Soak the ox tongue in cold water for
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
otatoes, carrots and turnips to stew during the last 20 minutes
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
1. Gently fry the stew beef to seal it.
Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
Add leeks and garlic; saute until translucent, about 7 minutes.
Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
Cook until tender, 4-5 minutes.
Add tomatoes, wine and 1 cup water; cover.
Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.
Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
Serve with Recipe #332377 or Recipe #221438.
Brown meat in stew pot; drain good.
Add onions, peppers and garlic; cook until tender.
Add tomatoes and spices.
Simmer for 2 hours.
Add beans.
Simmer 30 minutes longer.
dd sauteed veggies to the stew and let slow-cook for
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.