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Before you jump to Ox Cheek and Vegetable Soup recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
Enjoying healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our daily allowance of nutritious foods and lower our consumption of processed foods. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for snack foods can be a challenge because you have so many options. Here are some healthy snacks which you can use when you need an instant pick me up.
While searching for a convenient nutritious snack, don’t forget about yogurt. Often people elect to eat yogurt over a nutritious lunch which is not the best idea. You cannot beat yogurt when it comes to a nutritious snack though. Along with calcium, it’s a good supply of aminoacids and vitamin B. Easily digestible, yogurt can also help your digestive tract work correctly depending upon the culture used to create it. Yogurt combines beautifully with nuts as well as seeds. It’s an excellent approach to enjoy a flavorful snack without the need of too much sugar.
You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Determining to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to ox cheek and vegetable soup recipe. To cook ox cheek and vegetable soup you need 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ox Cheek and Vegetable Soup:
- You need 3 medium onions, cut into quarters
- Use 3 medium carrots, peeled and cut thickly
- You need 3 stalks, cut thickly
- Get 1/2 of a Swede, peeled and thickly cut
- You need 2 Ox cheeks, cut into Bitesize chunks
- Use to taste Salt
- Provide to taste Ground black pepper
- Take 2 beef stock cubes
- You need 2 l water, plus more as required
- Prepare Handful fresh thyme sprigs
- Take 150 g approximately of pearl barley
Steps to make Ox Cheek and Vegetable Soup:
- Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well.
- Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil.
- Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Cook for 2 hours to 2.5 hours. May need more or less time, depending how long the meat takes to soften. Add more water if the pot starts to dry out too much.
Peel the carrot and cut into fine strips. Rinse the cabbage and cut into fine strips. Thoroughly wash the cheek in tepid water, and then parboil, or scald it over the fire with a handful of salt in the water; and having again washed the cheek, place it in a stewpan with carrots, turnips, celery, four onions —one stuck with twelve cloves—a blade of mace, twenty peppercorns, and a garnished bunch of parsley, bay-leaf, and thyme; fill up with stock or water; boil and skim well. Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion.
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