"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Thread Tools Display Modes
Old 10-10-2011, 10:02 PM   #21
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 25,042
Originally Posted by TATTRAT

Check out the local Latino Butcher. Or, even the Asian mart.
Alas, small town Iowa. Latino butcher perhaps. Most get their stuff from Chicago. Thanks, Tat!
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-10-2011, 10:40 PM   #22
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,712
Originally Posted by Dawgluver View Post
Didn't Bugs Bunny and Elmer Fudd do something like that? Don't remember the fox.

Senility Now! (or was that serenity now? I don't remember....)

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-11-2011, 03:42 PM   #23
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Double yum, Katie. Thanks for reposting. This will definitely be on our menu before long. We love Stoups! and Oxtails are so delicious.
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote

recipe, soup

Katie's Favorite Oxtail Soup - TNT With the thread today about warm weather foods, especially soup, here's our favorite oxtail soup recipe. It is amazing. There are so many flavor levels and it's amazingly rich. Enjoy! [CENTER][B]KATIE’S FAVORITE OXTAIL SOUP[/B][/CENTER] [CENTER][CENTER](Serves 4)[/CENTER] [/CENTER] 2 lbs. oxtails, cut into 1½-in. pieces 3 Tbsp. all-purpose flour 1 Tbsp. olive oil 1 medium onion, chopped 1 (16-oz.) can diced tomatoes, undrained, or equivalent quantity of home-canned tomatoes, with liquid 1 (10½-oz.) can condensed beef broth or equivalent quantity of homemade broth ½ cup water ½ cup dry red wine 1 tsp. granulated sugar ½ tsp. salt ¼ tsp. freshly ground black pepper ½ tsp. dried thyme, bruised 1 bay leaf 4 medium carrots, peeled and cut into julienned strips 4 medium parsnips, peeled and cut into julienned strips ½ cup frozen peas Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately. [B]Note:[/B] Don't be tempted to leave the parsnips out. They add an important flavor "note" to the soup. Even people who don't like parsnips, like this soup. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 09:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.