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Campfire Sage
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You got a pretty nice brother because oxtail sells for about $8 a pound or better.


Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
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Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
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Originally Posted by Valsdad
Like shanks and flank steak, no longer an inexpensive protein addition to the menu unfortunately.



And Brisket.


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What we've learned from history is that we haven't learned from it.
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Campfire Tracker
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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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No "cheap cuts" left.


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Campfire Kahuna
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this is my old Miami recipe for Ox Tail.
Quote
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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Campfire 'Bwana
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Campfire 'Bwana
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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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Campfire 'Bwana
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Yep, makes amazing soups, stews & ragu !

Sam, that recipe looks great,


Paul.

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Campfire Outfitter
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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"
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Campfire 'Bwana
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Originally Posted by Mannlicher
this is my old Miami recipe for Ox Tail.
Quote
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 !!
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The Spaniards of Andalucia know how to prepare it . . .


clic pic for recipe
[Linked Image from i0.wp.com]


"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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Originally Posted by wabigoon
No "cheap cuts" left.

Looks that way.

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Use oxtail, pork neck bones, and good Italian sausage to make the best Sunday gravy.

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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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Originally Posted by New_2_99s
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 !


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Originally Posted by EdM
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.


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Originally Posted by Hogwild7
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

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The worst slaves are those that put the chains on themselves.
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Campfire Kahuna
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Been making hot sauce by the gallon for a couple of local restaurants. I can give you the recipes. 😜


Sam......

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Originally Posted by Mannlicher
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.


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Campfire Kahuna
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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.
Quote
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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Campfire 'Bwana
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Originally Posted by Old_Toot
Originally Posted by EdM
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 !

wink


Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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