Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...
Return the soup to a clean pan and simmer over a medium heat. Pour in the milk and add black pepper. In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with the bacon ...
Meats and vegetables are part of a vast array that Chinese cuisine employs into making soups, right from herbs to dense kinds ... A filling dish that highlights the rich flavour of oxtail—a cut prized ...