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Joined: Aug 2007
Posts: 115,424
Campfire Sage
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Campfire Sage
Joined: Aug 2007
Posts: 115,424 |
You got a pretty nice brother because oxtail sells for about $8 a pound or better.
Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Joined: Nov 2003
Posts: 28,411
Campfire Ranger
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Campfire Ranger
Joined: Nov 2003
Posts: 28,411 |
Like shanks and flank steak, no longer an inexpensive protein addition to the menu unfortunately.
And Brisket.
The degree of my privacy is no business of yours.
What we've learned from history is that we haven't learned from it.
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Joined: Mar 2005
Posts: 5,127
Campfire Tracker
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Campfire Tracker
Joined: Mar 2005
Posts: 5,127 |
I do know when you boil all the liquids out of a pot of oxtails you get enough smoke to completely fill a floor of a 3 story 100+ unit apartment building.
When we found the offending apartment, mom was berating jr for his lack of attention.
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Joined: Sep 2011
Posts: 60,807
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,807 |
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
this is my old Miami recipe for Ox Tail. Ox Tail
Three pounds oxtail segments Flour, salt pepper, all mixed together Vegetable oil Two large onions, sliced thin 4 carrots, sliced thin One large tomato, diced 4 or 5 (or 6 or 7) garlic cloves. Two large red potatoes Bay leaves Oregano, thyme, ginger, salt, black pepper 4 cups beef broth, One cup red wine, An Argentine Malbec is suggested Two tablespoons tomato paste Two tsp beurre manie
Flour the Ox Tail joints, using a skillet, brown the Oxtails in the vegetable oil Remove, and place in a Dutch oven. In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally. Remove the lid, and add the potatoes, cook another 45 min. Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time. Serve with some of the gravy over the meat, and over the vegetables
Sam......
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Joined: Jan 2005
Posts: 38,867
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,867 |
Wonderful stuff for stews.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Sep 2009
Posts: 41,968
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,968 |
Yep, makes amazing soups, stews & ragu !
Sam, that recipe looks great,
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Dec 2008
Posts: 8,305
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2008
Posts: 8,305 |
Oxtail soup is awesome. Put some egg noodles, oxtail, and sliced carrots In a crockpot, salt and pepper, slow cook 6 hours. Oxtail used to be cheap, now it sells for steak prices. Still darn good eats.
"Life is tough, even tougher if your stupid" John Wayne
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Joined: Nov 2007
Posts: 47,139
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,139 |
this is my old Miami recipe for Ox Tail. Ox Tail
Three pounds oxtail segments Flour, salt pepper, all mixed together Vegetable oil Two large onions, sliced thin 4 carrots, sliced thin One large tomato, diced 4 or 5 (or 6 or 7) garlic cloves. Two large red potatoes Bay leaves Oregano, thyme, ginger, salt, black pepper 4 cups beef broth, One cup red wine, An Argentine Malbec is suggested Two tablespoons tomato paste Two tsp beurre manie
Flour the Ox Tail joints, using a skillet, brown the Oxtails in the vegetable oil Remove, and place in a Dutch oven. In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally. Remove the lid, and add the potatoes, cook another 45 min. Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time. Serve with some of the gravy over the meat, and over the vegetables Argentine Satile Malbec is my favorite wine when i drink wine.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
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Joined: Jan 2009
Posts: 23,319
Campfire Ranger
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Campfire Ranger
Joined: Jan 2009
Posts: 23,319 |
The Spaniards of Andalucia know how to prepare it . . . clic pic for recipe
"All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee
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Joined: Jun 2002
Posts: 131,662
Campfire Sage
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Campfire Sage
Joined: Jun 2002
Posts: 131,662 |
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Joined: Oct 2009
Posts: 119
Campfire Member
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Campfire Member
Joined: Oct 2009
Posts: 119 |
Use oxtail, pork neck bones, and good Italian sausage to make the best Sunday gravy.
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Joined: Nov 2002
Posts: 33,709
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
Posts: 33,709 |
Osso Buco is excellent. My Mother used to make it a fair bit, I have a handful of times.
Conduct is the best proof of character.
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Joined: Nov 2003
Posts: 28,411
Campfire Ranger
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Campfire Ranger
Joined: Nov 2003
Posts: 28,411 |
Yep, makes amazing soups, stews & ragu !
Sam, that recipe looks great, Any recipes that Sam posts is a good one. He’s damned stingy with his hot sauce recipe, though !
The degree of my privacy is no business of yours.
What we've learned from history is that we haven't learned from it.
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Joined: Nov 2003
Posts: 28,411
Campfire Ranger
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Campfire Ranger
Joined: Nov 2003
Posts: 28,411 |
Osso Buco is excellent. My Mother used to make it a fair bit, I have a handful of times. My elk shanks don’t get wasted nor do they get deboned and ground.
The degree of my privacy is no business of yours.
What we've learned from history is that we haven't learned from it.
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Joined: Dec 2007
Posts: 10,258
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2007
Posts: 10,258 |
I like oxtails. Saw some in the store this week. 10 bucks for just over a pound. I put them back. No longer an inexpensive cut of meat as many others. Went to one of the local carniserias and oxtails were $7.99/lb. Kingsooper (Kroger) had New Yorks for $5/lb. Tongue was $7.29/lb no way I am paying $30-35 for a tongue and I love tongue.
Ed
A person who asks a question is a fool for 5 minutes the person who never asks is a fool forever.
The worst slaves are those that put the chains on themselves.
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
Been making hot sauce by the gallon for a couple of local restaurants. I can give you the recipes. 😜
Sam......
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Joined: Nov 2003
Posts: 28,411
Campfire Ranger
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Campfire Ranger
Joined: Nov 2003
Posts: 28,411 |
Been making hot sauce by the gallon for a couple of local restaurants. I can give you the recipes. 😜 Are you okay??? Did you have an epiphany ??? Grins!! Hell yeah I want it and I ain’t the only one. Thanks, Sam.
The degree of my privacy is no business of yours.
What we've learned from history is that we haven't learned from it.
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
This mango sauce is popular. It goes well with breakfast eggs and a wide variety of other foods where a bit of sweetness and heat are appropriate. Mango Madness Hot Sauce
4 ripe mango. Remove skin, carve off flesh one large White Onion, sliced very thin 3 cloves Garlic, diced 12 Scotch Bonnet peppers, quartered (or less depending on the heat you want dash salt 16 ounces white vinegar 12 ounces water 32 ounces Mango Nectar 3/4 pound grated Carrot
Place all but the Mango Nectar into a large, non reactive pan. Bring to a boil, reduce heat to simmer for 30 min. Remove from heat, allow to cool. In two batches, process at high speed in a Blender. 90 seconds or so per batch. In two batches, pour into a strainer, over a large bowl. Use a rubber spatula to press the liquid through the sieve. Discard the remaining solids. Add the Mango nectar, and use an electric mixer or large whisk to blend. Bottle, refrigerate
Sam......
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Joined: Sep 2009
Posts: 41,968
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,968 |
Osso Buco is excellent. My Mother used to make it a fair bit, I have a handful of times. My elk shanks don’t get wasted nor do they get deboned and ground. Either do our deer shanks !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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