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Oxtail - and how best to cook it

  • 21-06-2009 11:30PM
    #1
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭


    Got a full oxtail in the butchers, thinking of some slow braising method of cooking it, any good tips?
    Tagged:


Comments

  • #2
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,853 ✭✭✭✭The Hill Billy


    Check out Minder's recipe from the "Here's What I Had..." thread:
    http://www.boards.ie/vbulletin/showpost.php?p=57422824&postcount=1181

    Go to 'Search this Forum', enter 'oxtail' & select 'Show Posts'.

    FWIW - I split the tail at the joints, brown gently in oil, add carrots, onions, celery, leeks & turnip (or whatever veg takes your fancy). Thrown in some thyme & a few bay leaves & almost cover with beef stock. Then simmer gently for 2 hours or so.


  • #3
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    Whatever way I cook it, I find that when I eat it I can happily go another six months without trying it again. It's extremely rich!


  • #4
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,989 ✭✭✭✭the beer revolu


    A friend did it , slow braised in a tomato and red wine base.
    Very rich and very good.


  • #5
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭Carawaystick


    Hill Billy wrote: »
    Check out Minder's recipe from the "Here's What I Had..." thread:
    http://www.boards.ie/vbulletin/showpost.php?p=57422824&postcount=1181

    Go to 'Search this Forum', enter 'oxtail' & select 'Show Posts'.

    FWIW - I split the tail at the joints, brown gently in oil, add carrots, onions, celery, leeks & turnip (or whatever veg takes your fancy). Thrown in some thyme & a few bay leaves & almost cover with beef stock. Then simmer gently for 2 hours or so.

    Did this and added half a bottle of wine and boiled down to almost dry before adding the stock. no turnips though.

    Was tasty alright, even mrs carrawaystick was well impressed and it wasn't the day for hearty food today though...


  • #6
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,853 ✭✭✭✭The Hill Billy


    Carawaystick wrote: »
    Did this and added half a bottle of wine and boiled down to almost dry before adding the stock. no turnips though.

    Was tasty alright, even mrs carrawaystick was well impressed and it wasn't the day for hearty food today though...
    Excellent. Glad you & the missus enjoyed it. From what I hear it is not exactly 'stew weather' back home.


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  • #7
    NewFrockTuesday
    Banned (with Prison Access) Posts: 1,405 ✭✭✭NewFrockTuesday


    Stupid question and I should know this, but is ox tail really cow tail?




    :cool: Funny feeling that may be the dumbest question I ever asked in my life


  • #8
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Yup - cow as in cattle - but most meat animals are male, the females (cows) being kept for milk.


  • #9
    NewFrockTuesday
    Banned (with Prison Access) Posts: 1,405 ✭✭✭NewFrockTuesday


    I see. Thank you :)








    And thanks for not being a smartass about it.:)


  • #10
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭Carawaystick


    well they were male before an encounter with the burdizzo....

    In Spain they eat the tails of bulls killed in the Corrida, probably wouldn't be allowed here....


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