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

lostinrates

Mrs_Chip wrote: »

Edit :Oh I forgot, for some reason the site does not like the word G h o u l !!

There was a propblem with a troll on the debate board using this in many user names, so I think the forum team simply made the word unusable!:D

Mrs_Chip

Thanks LIRs, I did wonder!

Oxtail must be cooked thoroughy, there is no half measures with it. I personally would not use a slow cooker for oxtail, for some reason it never comes out quite right for me . However, the pressure cooker was a revelation, as the oxtail came out mouthwateringly tender and the flavor was just like it had been cooking for hours.

zippychick

ive merged this with our main oxtail thread

We also have an oxtail soup thread

Zip

fozziebeartoo

At my advanced age, I really should know but.....

DH loves oxtail.

I bought some in Sainsbods and then paniced and froze it when I realised I didnt have a clue what to do with it!!

I was thinking of cooking in slow cooker, lots of veggies and maybe mixed beans etc.

Any suggestions of a good way to use it?????

And.......embarrassed to ask this .....

What happens to the boney/gristly looking bits????

Would I pick them out before serving???

Or just warn him to try and not choke on them???

Don't laugh!!

:rotfl::rotfl::rotfl:

I told you I should know the answer

hannahsmamma

de-frost first, brown the 'chunks' in hot oil,put in casserole dish, cut up onions, celery, carrot or what ever you have, put on top, just cover with water or stock, beefy *x* cube if you have one, cove with foif or lid and bung in oven medium oven for a long time, about 3-4 hours.(could be longer) It's cooked when the meat falls off the bone.It's best to leave it to cool overnight as it can be very fatty, the fat goes solid and you just remove it and discard, then you can re-heat it all. The gristle-y bits melt down a bit and thicken the gravy a little. To serve either take meat of bone and mix with the gravy, or tie teatowel around neck and eat with fingers.Loads of people on here have slow-cookers and I'm sure someone will chip-in with a slowcooker version also probably get some advice about re-heating meat on the bone.Serve with big dish mashed tatties or crusty bread, delish.

System

There is a good recipe in Aggie's family cookbook, if you just happened to have it in the house?
L x

fozziebeartoo

hannahsmamma wrote: »

de-frost first, brown the 'chunks' in hot oil,put in casserole dish, cut up onions, celery, carrot or what ever you have, put on top, just cover with water or stock, beefy *x* cube if you have one, cove with foif or lid and bung in oven medium oven for a long time, about 3-4 hours.(could be longer) It's cooked when the meat falls off the bone.It's best to leave it to cool overnight as it can be very fatty, the fat goes solid and you just remove it and discard, then you can re-heat it all. The gristle-y bits melt down a bit and thicken the gravy a little. To serve either take meat of bone and mix with the gravy, or tie teatowel around neck and eat with fingers.Loads of people on here have slow-cookers and I'm sure someone will chip-in with a slowcooker version also probably get some advice about re-heating meat on the bone.Serve with big dish mashed tatties or crusty bread, delish.

fab_n_funky_mum wrote: »

There is a good recipe in Aggie's family cookbook, if you just happened to have it in the house?
L x

Thank you both for replying!

Not heard of the cookbook but will go and have a google!

Jojo_the_Tightfisted

My highly scientific method is;

Cram into slow cooker. Put on lid and walk away.


Works perfectly.

Fruball

Jojo_the_Tightfisted wrote: »

My highly scientific method is;

Cram into slow cooker. Put on lid and walk away.


Works perfectly.

haha! Thats what I do with it! And I add carrots and onions.

Delish!

zippychick

our oxtail thread should help

Ill merge this later
Zip