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.
Soak oxtail in cold water to remove
230 degrees C).
Place oxtail in a baking dish and
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
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.
Wash and dry oxtail pieces and roll them lightly in flour. Heat oil in a large heavy pot and when it is hot, brown the oxtail pieces.
Add the stock; stir and bring to a boil.
Cover pot with a loose fitting lid; adjust heat to simmer and cook for 2 hours. Add carrots, leeks and onion.
Cover and simmer for 1 hour more.
eat, cover, and simmer until oxtail is tender, about 5 hours
lmost fully cooked, add the oxtail soup.
Stir lightly to spread
rom the top of the soup. Place soup in the refrigerator to
Combine all ingredients except salt, pepper and barley in slow cooker; cover and cook on high for 6-8 hours, adding barley during last 30 minutes.
Remove oxtails from soup. Remove meat from bones and return to soup; discard bones and bay leaf. Season to taste with salt and pepper.
add them now.
Bring soup to a boil.
Add
Place first 6 ingredients in a kettle, simmer for 3 hours. Skim fat from soup.
Add remaining ingredients and simmer for 30 minutes or until vegetables are tender.
Add parsley and serve.
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.
eef pieces and onions; bring soup to a boil.
Dissolve
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.
Remove and discard visible fat from oxtails.
Parboil oxtail for 5 minutes; drain.
Add new water and all ingredients except mustard cabbage and togan.
Simmer for 2 hours or until oxtail is tender.
Remove scum.
Remove green onion and celery.
Add togan and cook until soft.
Add salt to taste.
Add mustard cabbage. Serve soup garnished with chopped green onion and Chinese parsley. Use finely grated ginger and shoyu as dipping sauce.
ransfer oxtails to a large soup pot. Peel the roasted garlic
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
Mix the dry oxtail and vegetable soup powders. Roll each chicken portion in the mixture until well covered. Place the portions in a casserole. Mix the water and chutney.
Pour over the thighs.
Cover casserole and cook for 45 minutes on the center shelf of the oven. Remove the lid and bake until the thighs begin to brown.
Remember no salt must be added as the soup powders already have salt.