Oxtail

Actually since the advent of the internal combustion engine and other advances in modern farming in the Western world, the oxen is now obsolete. Unless you were shopping in Bangladesh or some other third world country, what you have there is regular old run of the mill cow tail. Or perhaps steer tail. But certainly not Ox tail.

quote:

---

Anyone have a recipe for oxtail? Picked some up at Costco yesterday. Thinking a braise?

---

I used to make an oxtail stew. Then saw how much they started charging for a piece of meat they used to throw away.

Now i use soup shank and short ribs. Less bone, more marrow, less expensive.

quote:

---

Actually since the advent of the internal combustion engine and other advances in modern farming in the Western world, the oxen is now obsolete. Unless you were shopping in Bangladesh or some other third world country, what you have there is regular old run of the mill cow tail. Or perhaps steer tail. But certainly not Ox tail.

---

Ever eaten at a Caribbean restaurant?

quote:

---

LSUballs

---

You pretentious douche

The cut is still called oxtail

quote:

---

A lady from Trinidad told me to add coconut milk,

---

She hails from Trinidad? That's the island of the spices. Salt for your meat and cinnamon sweet. And the rum is for all your good vices

quote:

---

The price of a tail is pretty outrageous now. Same is true for a tongue.

---

We still talking about meat?

Always have browned them and then braised with red wine, veggies, and beef stock. Serve over risotto.

Ox Tail Stew

Need:

Ox Tails
AP Flour – ¼ to ½ cup
Black pepper - 2 Tablespoons
Oil – 2 Tablespons
Carrots – three large (peeled and cut into 1 inch pieces) and two small – peeled and left whole
Celery – 2 stalks – one halved and one diced
Potatoes – 6 or seven new red potatoes Peeled if you dislike potato skins and cut into 1 inch pieces
Beef broth – two cans
Onions – two medium sliced and ½ medium large dice
Red wine – half of a bottle of good red
Bay leaf – three whole
Rosemary – two six inch fresh pieces – leaves removed from stem
Garlic – four cloves, minced
Salt – if needed add toward end of cooking - after tasting for seasoning

Direcions:

Add two tablespoons of oil to a Dutch Oven and heat to medium high. Season the Ox Tails with black pepper and lightly flour each.

Brown the Ox Tails at medium high heat, taking time to make certain all sides are browned. Remove the lightly browned meat and set aside.

Slice two medium onions and sauté in the pan. When the
onion has caramelized add four cloves of minced garlic.

When the garlic begins to turn translucent return the meat to the pan.

Open the wine and add about half the bottle to the pan to deglaze. Add the fresh rosemary, three bay leaves and two cans of beef broth. When the Ox tails are tender, taste the broth for seasoning and add salt if needed. Most of the time, the beef broth will provide enough salt so that none will be needed.

Add the two whole carrots, the stalk of celery, a teaspoon of black pepper and cook on low for about five hours. This time is needed to tenderize the meat. Check the meat twice during the cook and add a cup of water if needed. When the meat is tender enough to easily pull from the bones, remove it from the broth, along with the carrot and celery.

Discard the carrot and celery and after deboning, return the meat to the broth. Taste for seasoning and add salt if needed.

Add the raw carrots, potatoes, diced celery and diced onion to the broth and cook covered for 30-45 minutes until the vegetables are fork tender.

quote:

---

But less collagen for that velvety sauce.

---

some unflavored gelatin will do the trick for that

Oxtail Pho...