soup meat
various dates
I've made the soups. I ate the soups. But what about the meat that made these soups so great?
I combine soup meat with stronger flavors to disguise the sad reality that the meat has given up most of its flavor to the soup. This is what I did with them.
Since mid-2019 I started cooking oxtail in a small saucepan instead of a large volume of soup. The meat tastes better, but I'm missing out on 10 quarts of delicious soup. Which would you rather do?
This page only shows how I served up the soup meat.
For the original soup recipes, see Part 1 - Soups.
For Beef tongue a.o. offal recipes, see under that header.
Pic1: beef shankPic2: oxtail
The soup & the soup meat
Pic3:
beef shank, lettuces a.o. veggiesPic4: served au naturel with boiled lettuce
Pic3: beef shank, onions & celeryPic4: beef shank au Provençal , an entirely different sauce
Pic3:
oxtail, mixed vegetablesPic4: oxtail served au naturel with mustard
Pic3:
oxtail, many vegetables