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

brokenwings

: ) thriftlady
i havent yet but i will be doing lol

sb44

I bought some oxtail from Tesco a while ago when it was reduced but haven't got around to trying it yet.

I was going to get a cheap tin of oxtail soup and chuck that in the slow cooker with it with some root vegetables.

Lazy I know but I wasn't sure what else to do with it.

:rolleyes:

foreign_correspondent

I never see oxtail for sale anywhere!

Lizzieanne

foreign_correspondent wrote: »

I never see oxtail for sale anywhere!

I got mine in my local butchers.

Mander

What did it cost relative to, say, a standard beef roast? I haven't seen oxtail but I'll ask the butcher next time I go shopping.

sb44

Mander wrote: »

What did it cost relative to, say, a standard beef roast? I haven't seen oxtail but I'll ask the butcher next time I go shopping.

Mine was reduced but I think it should have been about £3 which was for two pieces.

To be honest I thought the full price would have been less than it was.

mudgekin

I love oxtail so much done in the sc. I usually get a full tail from the butcher that he has cut up for me and he usually charges me about £3-4 depending on the size. Pop it in with onion, carrot, swede, seasoning and water and off you go. I wouldn't bother with putting a tin of oxtail soup in it as that will really spoil the taste of the rich meaty gravy. At the end just thicken the juices as usual.

Serve with mash, or I love it just with fresh crusty bread to dunk in the gravy..I'm such a peasant :rotfl:

sb44

mudgekin wrote: »

I love oxtail so much done in the sc. I usually get a full tail from the butcher that he has cut up for me and he usually charges me about £3-4 depending on the size. Pop it in with onion, carrot, swede, seasoning and water and off you go. I wouldn't bother with putting a tin of oxtail soup in it as that will really spoil the taste of the rich meaty gravy. At the end just thicken the juices as usual.

Serve with mash, or I love it just with fresh crusty bread to dunk in the gravy..I'm such a peasant :rotfl:

I think I will def have to give it a go now that I have seen your post.

I'm just a bit worried that it will take8 hours or so to cook and I won't like the thing at the end of it.

mudgekin

I'm sure you will like it, it is one of those lovely sticky meats. Leave it on the bone while it cooks as the gelatin will help make the stock even nicer. When you take the octails out to thicken the stock you can easily pull the meat off with a fork and then pop it back into the stew.

I usually trim all the fat off before cooking it and set it on before I go to work.

sb44

mudgekin wrote: »

I'm sure you will like it, it is one of those lovely sticky meats. Leave it on the bone while it cooks as the gelatin will help make the stock even nicer. When you take the octails out to thicken the stock you can easily pull the meat off with a fork and then pop it back into the stew.

I usually trim all the fat off before cooking it and set it on before I go to work.

Thanks, I am off to take it out of the freezer now, going to give it a go tomorrow.