|
Oxtail
Sept 1, 2013 21:38:06 GMT -5
Post by Olga on Sept 1, 2013 21:38:06 GMT -5
Hi Carol and Genebo, Oxtails are a very fatty piece of meat, even on leaner cattle there will be some fat on the tail (unless of course the animal is very poor), that is why it is one area you look when fat scoring an animal. It is also a very rich flavoursome part of the animal, it makes the best soup. Here is our recipe for oxtail soup, sorry there are no quantities as we cook by what "looks and tastes right" Lots of root vegetables, use carrots, parsnips, swedes (also called turnips, don't know if you guys in US eat those), an onion or 2, some pearl barley if you like to throw that in, a little salt or beef stock cube, whichever you prefer to use for salt, water to cover. Then cook and cook and cook. You should cook it till the meat is falling apart and the pearl barley is soft and mushy. Take from the heat and strain the stock off. Cool and put the separated veg and meat and the stock in the fridge overnight. Next day scoop all the fat from the stock, (there will be quite a lot) and recombine the meat/veg and the stock. Heat and enjoy one of the yummiest, richest soups. Combine with some fresh crusty bread and you will have a hearty and healthy meal, that fills you up on a cold winters night. Oxtail soup is one of those family comfort foods for us. regards Louise
|
|
|
Oxtail
Sept 1, 2013 21:38:46 GMT -5
Post by Olga on Sept 1, 2013 21:38:46 GMT -5
Nice one for oxtail is Spanish Oxtail Stew. It's simple to do and sooooo yummy. One of my favourites. Here's the recipe... Ingredients 3 tablespoons olive oil 4 pounds beef oxtail, cut into pieces 2 onions, chopped 1 tablespoon minced garlic 2 green bell pepper, chopped 4 cups dry white wine 1 cup beef broth 1 ounce unsweetened chocolate 3 bay leaves 1/2 teaspoon salt 2 tablespoons paprika 2 carrots, thickly slice Directions- Heat olive oil over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Courtesy of allreceipes.com.
|
|
|
Oxtail
Jul 30, 2015 13:26:25 GMT -5
Post by cathylee on Jul 30, 2015 13:26:25 GMT -5
Thanks for leaving this recipe for the often neglected tail.
I think in the US we call swedes "rutabagas". We have turnips in the same family but different.
|
|
|
Post by kozzy on Jul 30, 2015 14:55:43 GMT -5
For oxtail, some cheaper cuts and just plain old sanity, I HIGHLY recommend one of those new automatic pressure cookers. It cuts down the "cook and cook and cook" time immensely, gets more flavor out of the meat and veggies than hours of cooking does, doesn't really heat up your whole house like the stovetop or oven, and works GREAT. If there is one appliance I wish I'd purchased years ago and would be willing to pay twice the price for, it's one of these pressure cookers. Toss in some meat, veggies, spuds liquid and seasoning...press a button....an hour later you have the best meat or soup or beans you've ever made. Mine is "Instant pot" brand and you can even brown the meat in it before putting the lid on to pressure cook, making fewer pans to clean. I can't speak highly enough about having one of these available in your kitchen. Here's one example
|
|