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 ...
along with the oxtail meat, overnight. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until ...
Obviously, he never took the Green Line to Brookline for a pint of Guinness and a bowl of Matt Murphy’s unique oxtail soup, a divine example of Irish artistry. Spicy beef broth, inch-thick ...
A recent industry report from the National Restaurant Association confirms what you already know: Costs (food and labor) are up, staffing is an issue, competition is fierce, consumers want value, and, ...