Remove meat from bones of ox tails, lamb shanks and ham hock after boiling for 1 1/2 to 2 hours.
Remove meat.
To broth, add potatoes, carrots, onion and chicken.
Bring to a boil.
Add other meat.
Add cabbage, tomato paste, blood sausage and 1/2 cup rice. Simmer for 25 minutes.
Remove sausage and cut into bite size pieces.
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.
Remove membrane from under side of tails.
Insert skewer lengthwise to prevent curling.
Start with shell side down on grill. Brush meat with melted butter.
Turn and grill other side.
Cooking time will vary from 5-10 minutes per side, depending on size of tails.
Serve with melted butter laced with lemon juice.
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.
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.
egrees F.
For the chili rub and pig tails:
Combine
Soak the ox tongue in cold water for 24 hours, changing the water
oiling.
Add frozen lobster tails; heat to boiling.
Reduce
n lemon juice& soy sauce for 1 hour.
Brown in
Place the pig tails in a large stock pot,
Thaw frozen tails.
In a 3-quart saucepan, bring 6 cups of water and 1 1/2 teaspoons salt to a boil.
Add tails.
Simmer, uncovered, for 4 to 8 minutes for 3 ounce tails (6 to 10 minutes for 6 ounce tails; 8 to 12 minutes for 8 ounce tails) or until shell turns bright red and meat is tender.
Drain.
Serve with melted butter and lemon.
(Optional:
black pepper.)
Defrost the lobster tails.
Preheat the oven to
add the vegetables and cook for 6 minutes.
Add the
Add the lobster tails and allow to boil for about 20 minutes
Mix first 7 ingredients together.
Let simmer for 1 1/2 hours. Bring to a light boil. Add pastina, stirring often.
Serve with Parmesan cheese sprinkled on top.
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.
ide enough to hold lobster tails upright; sides should be 1
Thaw frozen lobster tails.
Cut in half lengthwise.<
rushed garlic into skillet. Saute for 30 seconds. Remove from heat
Preheat Grill.
In a blender combine the lemon juice, orange juice, orange zest, chipotle and adodo sauce, brown sugar and salt.
Puree until smooth.
With motor running slowly add oil.
Puree for 2 minutes.
Pour into a bowl and set aside.
Take a sharp knife and cut lobster tails in half lengthwise.
Brush sauce on meat.
Place meat-side down on grill.
Cook for 3 minutes.
Turn tails meat side up.
Drizzle remaining sauce on meat.
Cook for 4 minutes, or until meat is opaque.
Serve.