Learn to cook the best meat food


Beef recipies

Albondigas Soup Recipepaté). If you've never cooked
Preparation time: 1 hour.oxtails before, they do indeed come from
This Spanish meatball soup was a familythe tail of a steer, and they make the
favorite growing up. Not an appetizer,most divinely flavorful stew. Their
always a main course, either for lunchbones are also filled with marrow,
or dinner. "Albondigas" meansperfect for making bouillon. Some people
"meatballs" in Spanish, and the trick to(I'm talking regular meat-eaters here)
perfect albondigas soup is to putcringe at the thought of eating an
chopped mint leaves into the meatballs.oxtail. My recommendation? Get over it.
The mint is what gives an albondigasYou eat chicken drumsticks, don't you?
soup meatball its unique flavor.This recipe comes from an old issue
2 tablespoons olive oil(1993) of Gourmet magazine. It makes a
1 large onion, choppeddelicious soup on its own. You can also
1 large garlic clove, minceduse it as a base for French onion soup
1/2 cup of tomato sauceor other beef-based soups.
3 quarts of chicken stock or beef stock3-4 lbs oxtails, patted dry
OR water OR a mixture of both (weSalt and pepper
usually use half stock half water as the2 onions, peeled and quartered
meatballs will create their own stock)2 carrots, cut into 1-inch sections
2 large carrots, slicedthe zest of one orange, removed in
1/2 lb of string beans, cut into 1 inchstrips with a vegetable peeler
pieces1 cup dry white wine
1 pound ground beef4 quarts water
1/3 cup of raw white rice1/3 cup fresh cranberries
1 raw egg10 oz mushrooms, chopped coarse
1/2 cup of chopped fresh mint leaves and3 ribs celery, cut into 1-inch sections
or parsley4 sprigs of thyme or 1/2 teaspoon dried
1 1/2 teaspoon saltthyme
1/4 teaspoon black pepper1 bay leaf
1/1/2 cup of frozen or fresh peas4 cloves
Dried oregano, crumbled1 teaspoon peppercorns1 Preheat the oven
Salt and pepperto 450°F. In a large roasting
1/2 cup chopped fresh cilantropan combine the oxtails, patted dry and
Heat oil in heavy medium saucepan overseasoned with salt and pepper, the
medium heat. Add onion and minced garliconions, the carrots, and the zest. Roast
and sauté until tender, about 5mixture in the middle of the oven,
minutes. Add tomato sauce and brothturning the oxtails are browned, and
mixture. Bring to boil and simmer. Addtransfer it to a large stockpot.
carrots and string beans.2 Deglaze the roasting pan with the wine
Prepare meatballs. Mix rice into meat,over high heat, scraping up the brown
adding mint land parsley leaves, saltbits, and add the deglazing liquid to
and pepper. Add raw egg. Form beef intothe stockpot with the water,
1-inch meatballs. Return soup to gentlecranberries, mushrooms, celery, thyme,
simmer. Add meatballs to soup. Cover andbay leaf, cloves, and peppercorns. Bring
let simmer for 1/2 hour. Add peasthe liquid to a boil, skimming the
towards the end of the 1/2 hour. Add afroth, and simmer gently, uncovered, for
few pinches of oregano and sprinkle with3 hours.
salt and pepper to taste. Garnish soup3 Ladle the mixture through a sieve
with chopped fresh cilantro.lined with a rinsed and squeezed kitchen
Serves 6-8.towel into a large bowl. Reserve the
Beef Bouillon Soup from Oxtails Recipeoxtails for another use, such as oxtail
Many recipes call for beef stock (e.g.pate. Discard the remaining solids. The
French onion soup), but good beef stockbouillon can be made 3 days in advance
is hard to come by, with beef pricesand kept chilled. Discard excess fat
these days, expensive to make. Costco to(leave enough to cover soup when
the rescue. I picked up a 3 lb tray ofchilled). Bring the bouillon just to a
oxtails at Costco recently, for onlyboil and ladle it into warmed bowls.
$3.30 a lb, and made this wonderfulMakes 8 cups. Serves 6 to 8.
oxtail bouillon soup (and accompanying



1 A B C 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104