My brother butchered and he gave me the “oxtail” as a joke. Wife browned it and pressure cooked it for 50 minutes. Served over potatoes with gravy and it was amazingly good. Fell the bone/tail with great flavor. Anyone else have experienced it?
yes, eating oxtails 50 years.
My Mom used to make in the 70's as a throw away cheap cut of meat
great texture, mouth feel and taste
now expensive
Good recipe and use often
https://cooking.nytimes.com/recipes/1013460-jamaican-oxtail-stew
Had a friend that cut meat for a local farmer that sold his beef cut.
Ask what they did with the tails, "nothing"?
For a number of years we ate a bunch of them, then they started to get popular
with the foodies, now we do t get them.
Same thing with tongue. Used to have them given to us or buy them for nothing.
The hip people figured out how good they are, now the are harder to get.
I was at the Stanley Hotel is Estes Park Colorado a couple of years ago and one of the specials at their restaurant was oxtail stew. I had to find out what it was like. It was very good. They made it mixed in with some kind of thick, flat pasta.
My Grandma used to make an “ox tail stew” that was always good.
My wife makes oxtail soup or as the butcher says Flyswatter soup.Good stuff with a rich broth.
It has gotten expensive for sure but is worth the price.
Makes a fine spaghetti sauce.
Ate it a bunch ..lots better cuts with out there ..not at 7 bucks a pound...
My mom used to make it in England, prob’ly was a cheap cut back then, very good.
Like shanks and flank steak, no longer an inexpensive protein addition to the menu unfortunately.
Tongue, heart,tail and in birds add the gizzard.
Constantly moving. Different kind of muscle. Great flavor.
Ate that crap when I was a kid, now if I’m eating beef it is steak, same with lamb shanks, I’m eating it’s ass, not it’s ankle
lots better cuts with out there...
Not for soup!
I've had it before, it was really good.
If you've gotta eat ass, it's pretty good ass to eat.
My brother butchered and he gave me the “oxtail” as a joke. Wife browned it and pressure cooked it for 50 minutes. Served over potatoes with gravy and it was amazingly good. Fell the bone/tail with great flavor. Anyone else have experienced it?
use it in caldo, mexican soup.
I like oxtails. Saw some in the store this week. 10 bucks for just over a pound. I put them back.
Had a friend that cut meat for a local farmer that sold his beef cut.
Ask what they did with the tails, "nothing"?
For a number of years we ate a bunch of them, then they started to get popular
with the foodies, now we do t get them.
Same thing with tongue. Used to have them given to us or buy them for nothing.
The hip people figured out how good they are, now the are harder to get.
Same thing happened with veal shank. Used to be a poor man's cut, because it required hours of braising to make it tender. Then it became popular in fancy, northern Italian restaurants, following which it became a foodie item, and now it's an expensive cut at the butcher.
Ox tail Soup been eating long as I can remember....with fresh vegetables from the garden potatoes, carrots, leak, green and yellow beans, tomatoes, peas in the pod....with fresh bread still warm from the oven and real butter....
I lived in England in the late '60's-early 70's thanks to Uncle Sam. Oxtail soup is a staple dish as is steak and kidney pie for Limeys. You wouldn't give either much thought while eating them, tastes like beef whatever, the descriptive names just throws you off a little.
You got a pretty nice brother because oxtail sells for about $8 a pound or better.
Like shanks and flank steak, no longer an inexpensive protein addition to the menu unfortunately.
And Brisket.
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.
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
Wonderful stuff for stews.
Yep, makes amazing soups, stews & ragu !
Sam, that recipe looks great,
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.
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.
The Spaniards of Andalucia know how to prepare it . . .
clic pic for recipe![[Linked Image from i0.wp.com]](https://i0.wp.com/www.conorbofin.com/wp-content/uploads/2017/11/Oxtail-Stew-Spanish-Style-1-of-2.jpg)
Use oxtail, pork neck bones, and good Italian sausage to make the best Sunday gravy.
Osso Buco is excellent. My Mother used to make it a fair bit, I have a handful of times.
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 !
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.
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.
Been making hot sauce by the gallon for a couple of local restaurants. I can give you the recipes. 😜
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.
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
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 !
Osso Buco is excellent. My Mother used to make it a fair bit, I have a handful of times.
I make it quite often, but not in the summer. I can't use my oven much (other than in the early morning) in the summer without heating the house up. My central AC system stinks.
![[Linked Image]](https://www.24hourcampfire.com/ubbthreads/gallery/80/full/124433.jpg)