It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Oxtail Stew
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- #94563
The cooking method may be simple but the results are outstanding. Oxtails are slowly simmered in a seasoned sauce until they are melt-in-your-mouth tender.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons cooking oil
3 pounds oxtails
1 onion, sliced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup ketchup
salt and black pepper, as needed
1/2 cup water
directions
Heat the oil in a deep skillet over medium-high heat. Add the oxtails and cook, turning as needed, until well browned.
Add the onion to the skillet and cook, stirring occasionally, until the onion is soft.
Add the marjoram, basil, thyme, ketchup, salt, pepper, and water to the skillet. Bring to a low simmer, cover the skillet and cook for 2 hours or until the oxtails are tender. Check on the level of liquid in the pan occasionally and add more water as needed.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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