Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, stir fry carrot and cucumber in oxtail soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Stir Fry Carrot and Cucumber In Oxtail Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Stir Fry Carrot and Cucumber In Oxtail Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook stir fry carrot and cucumber in oxtail soup using 9 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Stir Fry Carrot and Cucumber In Oxtail Soup:
- Prepare 1 large carrots
- Get 1/2 tbsp dice shallots
- Take 1/2 tbsp dice garlic
- Get 1 1/2 tbsp oil
- Make ready 2 tbsp campbell oxtail soup
- Take 1/2 cup boiling water
- Make ready 1 large cucumbers
- Prepare 1 tsp worcestershire sauce
- Take 1/2 tsp salt
Stir in the thyme, bay leaf, parsley and beef broth and reduced wine. Place the browned oxtail on top of the vegetables in a single layer then bring them to a boil on top of the stove. Place the lid on the Dutch oven and put it in the oven. Bring the stock to a boil.
Steps to make Stir Fry Carrot and Cucumber In Oxtail Soup:
- With oil saute dice garlic and shallot with carrot then add condensed oxtail soup with water then mix well and simmer in low heat for 7 minutes with covered lid
- Add seasoning then simmer another 1 minutes then add cucumber and off heat
With their long cooking time and high-fat content, oxtails were traditionally a very cheap cut of meat meant to economize all parts of the animal. It's a dish that is made all over the world, from Korea, Indonesia, and Russia to Africa, Spain, Jamaica, and the American South. Directions In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Heat butter in a pan, saute garlic and spring onion whites.
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