Oxtail.................?

Olliebeak

JackieO wrote: »

Hi I have copy and pasted some of the recipes about the Oxtail as I was lucky enough to buy a bunch of five pieces tied together with string a few weeks ago reduced to 51p from Sainsbobs.Now, do I stick it complete with string into the slow cooker or take it apart.The receipes sound really good, and I am now waiting for some really chilly weather so I can stick them in the SC overnight

Hi Jackie - no expert but this is what I did with mine and it was delicious!

Separate them from each other and coat all over with flour - seasoned flour if that's what you like.

Fry very quickly on all sides (and top and bottom) to seal them and give them a bit of colour.

Put into the SC with whatever veg you're cooking with them - I think I used carrots, swede, celery, onions, some lentils (the usual good 'winter veggies'), celery salt, dried mixed herbs with a couple of stock cubes - I used 2 beef ones and 1 veg one - and your usual amount cooking liquid, to be served with creamy mashed pots.

I then just left it cooking all day and the smell was fabulous. I did feel after that it would have benefitted from having some pearl barley in there, but didn't have any at the time. I didn't add any extra 'thickening' as I thought it thickened itself - may have been the flour on the pieces of tail or maybe the tails are very gelatinous anyway.

I think I also added some herb dumplings - but can't cook anything like that without dumplings in this house or OH would think he'd been deprived of something :rotfl:.

It's hard to give amounts as your SC may not be the same size as mine.

I had quite a lot of cooking liquor and some veggies left over and they are in the freezer marked as 'Oxtail and Veg soup' - may get that out for lunch tomorrow.

Just checked back and my original posting was on this thread - post number 76.

Olliebeak

Hi soba - is this any use to you.

Not used it myself, but it sounds just about right and it's a good website. Not sure if it would taste like Heinz, but it could be even better depending on your seasonings .

And here's Gordon Ramsey's version .

soba

Hi Olliebeak, have you got links for the recipes?

Olliebeak

soba wrote: »

Hi Olliebeak, have you got links for the recipes?

aaaaaaarrrrgh :eek: - so sorry, soba . Hadn't had my second cup of coffee when I posted .


Gordon Ramsey's - http://www.bbcgoodfood.com/recipes/12434/oxtail-soup

Oxtail Soup Pressure Cooker Recipe: http://www.recipes4us.co.uk/Soups/Oxtail%20Soup%20HT%20Pressure%20Cooker%20SP%2065mins%20plus%20overnight%20refrigeration.htm

Primrose

I haven't got a slow cooker but even in the oven I find that oxtail needs a lot of very slow cooking and normally do mine for at least three hours, during which time a great deal of the liquid has evaporated off and needs topping up a little. But I normally fry mine first in my Le Creuset caserole dish until they are lightly brown to seal them, and then mix a little cornflower in with the liquid to thicken it up.

nikinackyloo

hi all

I have just got some oxtails reduced to £1 from £4.87 - I have never cooked them before, just had a little browse and wondered if anyone could advise if the following would be ok?

I am going to coat in seasoned flour and brown them first, then throw in the SC with a can of guinness, beef stock cube, tomato puree, carrots, onions, potatoes and leave for 10 hours tomorrow. Now once it is cooked, I would scrape the meat off the bone and then just thicken in a pan to make some kind of stew????

I am only using guinness as have no red wine and DH bought a case of the stuff reduced yesterday;)

BitterAndTwisted

I bet that will be lovely and tasty. You probably won't need to do any scraping, the meat will most likely fall off the bone all on its own. What time should I come over for diner tomorrow?

thriftlady_2

It will be gorgeous

lisa26_2

ooh let us know how you get on, I've seen reduced oxtails but never dared buy them yet!

babyshoes

Yum sounds good! I often make oxtail in the same way I would a stew - you could throw in some parsnips too - I think they add a lovely flavour. I don't normally add potatoes, as I don't like them in a stew. Not done it with guiness, but if you would normally use it for a stew it should be nice.

You don't need to scrape the meat off the bone - in fact, sucking the last bits out of the bone is one of the best bits! It is quite a fatty meat, but don't be tempted to skim off too much of the fat, as it contains a lot of the flavour.

Yum! What a lucky find to get it for a quid. Enjoy!