WebSet aside. In a large heavy soup pot of Dutch oven, heat oil over medium-high heat. Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a …
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WebInstructions. Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top. Add bay leaf, salt, and garlic. Bring to a boil and …
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WebLock the lid and cook under high pressure for 45 minutes and let the pressure release naturally. Remove the oxtails and strain the stock. Skim off the fat in the broth, if …
WebRemove all but 2 tablespoons of the rendered fat. Add the onions, salt, pepper, paprika and garlic. Saute until the onions are translucent. Add back the oxtails and the water. Bring …
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