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

Lilyplonk

Mine gets done in the SC all day and I stick carrots, onions, swede, leeks, parsnips, dried mixed herbs, bay leaves and pearl barley in it - along with a couple of Beef and a couple of Veg Stock Cubes.

Have to add that my SC is 6.5litres, so holds a lot of stew .

Usually spend some time getting the majority of 'floating fat' from the surface before putting a few dumplings in about an hour before we're ready to eat :drool:. It also helps to remove the largest pieces of bone before putting the dumplings in - helps to give a bit more 'bubbling room' for the dumplings.

** I always 'flour and seal' the oxtail pieces before assembling the stew in the SC.

bitsandpieces

Stock (or wine/beer) is nice, but I find oxtail rich enough that stewing with veg and a little water still makes a nice sauce. Also sometimes make it into a chilli dish with tinned tomato and pulses. It can make a nice curry, too, with spice and butterbeans.

I find the easiest way to get the fat off is to let it cool/refrigerate overnight, then take the fat off the top (it will have risen and gone hard). Often don't bother, though

Steve059

meritaten wrote: »

I saw oxtail in our local Morrisons a couple of days ago. along with cuts not usually associated with supermarkets. for example lamb hearts. I haven't seen or cooked those in years! my MIL was very partial to them and even back in the nineties I had to order them from the butcher! apparently they are delicious! I used to Stuff them with Breadcrumbs, onion and sage and rosemary. then brown them in a pan and make a gravy. braise in the gravy for an hour or three! Smelled lovely but I couldn't bring myself to try one!

I have two lambs hearts in the freezer for Lynne & I on Friday (St. Valentine's Day ).

Soworried

Lilyplonk wrote: »

Mine gets done in the SC all day and I stick carrots, onions, swede, leeks, parsnips, dried mixed herbs, bay leaves and pearl barley in it - along with a couple of Beef and a couple of Veg Stock Cubes.

Have to add that my SC is 6.5litres, so holds a lot of stew .

Usually spend some time getting the majority of 'floating fat' from the surface before putting a few dumplings in about an hour before we're ready to eat :drool:. It also helps to remove the largest pieces of bone before putting the dumplings in - helps to give a bit more 'bubbling room' for the dumplings.

** I always 'flour and seal' the oxtail pieces before assembling the stew in the SC.

That sounds really nice and I have all that in except swede and bay leaves so I'll omit those.
I'm cooking it to portion up for lunches at work so I can remove the fat when it solidifies on the top

Soworried

meritaten wrote: »

I saw oxtail in our local Morrisons a couple of days ago. along with cuts not usually associated with supermarkets. for example lamb hearts. I haven't seen or cooked those in years! my MIL was very partial to them and even back in the nineties I had to order them from the butcher! apparently they are delicious! I used to Stuff them with Breadcrumbs, onion and sage and rosemary. then brown them in a pan and make a gravy. braise in the gravy for an hour or three! Smelled lovely but I couldn't bring myself to try one!

I don't know if I'd be brave enough to try it either, then again if it was YS I might :rotfl:

kerri_gt

Soworried wrote: »

I don't know if I'd be brave enough to try it either, then again if it was YS I might :rotfl:

I bought one a while ago reduced, cooked it up but I must admit that I didn't really enjoy it and half went out for the birds. Very strong 'metallic' taste that offal has and it just looked too much like what it was (not that I'm usually squeamish about things like that - I eat meat therefore accept what it was). I braised it but I think it would have been better sliced and pan fried and made into more than one serving.

Soworried

I've just thickened it and removed the meat from the fat and bones and I had a sneaky taste, it is really, really nice and the gravy is lovely and rich.

I'll enjoy my lunch tomorrow:)