Simmered Comfort in a Bowl There’s something soul-soothing about a steaming bowl of oxtail soup—especially when it’s packed ...

Good even if you don’t have a cold. Make twice as much as you need, because it’s better the second day. I adapted this from the “Joy of Cooking.” Ingredients 2 pounds oxtail (about 6 ...

In a large pot over medium heat, heat oil until it shimmers. Add oxtails and season with salt and pepper. Brown on both sides and set aside. While oil is still hot, add vegetables and saute about ...

Sift the flour into a medium size bowl. Mix in salt, herbs, suet and watercress. Add egg and water and mix to dough. Roll dough in 24 balls. In a large saucepan, bring stock to a boil and drop ...

Reviewed by Dietitian Emily Lachtrupp, M.S., RD. Reviewed by Dietitian Emily Lachtrupp, M.S., RD. For most of my life, I typically only ate soup when I was feeling under the weather.

How to cook oxtailA popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew.

Add the red wine and Worcestershire sauce and bring to a boil. Simmer for five minutes or so and then add the rest of the ingredients, including the oxtail. Bring to a boil and reduce to a light ...

Sift flour and salt together. Add sugar and yeast. Add oil and enough lukewarm water, cut in with a knife and mix to a soft, sticky dough.Add more water, if necessary. Turn out dough onto a ...

Recipe for Lanzhou-style oxtail soup. The ingredient list might be long but don’t let that intimidate you. Time involved — 4 hours. Makes four servings.

1. In a bowl, season oxtail with salt and pepper, then coat with flour. Heat oil and brown meat on all sides. Remove and set aside. 2. In the same pan, sauté onion, garlic, chilli and celery for about ...