Cooking with oxtail

wannalot

Hi all,

On an impulse, I bought 1.3kg of oxtail yesterday and I've only just realised that I have absolutley no clue what to do with it! I've never cooked this before and it looks a bit scary with all the bones and fat! There is plenty of delicious meat as well though.

Does anyone have any tips on how to cook this, and how to get as many meals out of it as possible (it was half price, but still cost a fiver!)? I suppose it would make a good stew? I have a slow cooker, although I have never used it...

Any tips would be gratefully received!

Livelongandprosper

Stew, in the slow cooker is ideal

Get a sharp knife and trim back those heavy lumps of fat. Then coat in seasoned flour and brown them off before putting in the slow cooker. Add bay leaf, onions, carrots some good beef stock and slow cook till the meat falls off the bones. Let it cool and the fat set so that can be removed. Strip the meat off the bones add back to the pot, re heat and eat . Tinned haricot beans added will make a good filling stew

jackyann

Absolutely second that. This is one of those stews that it is so much better when re-heated, with added bonus of being able to take off the bone. I like to add red wine (or red vermouth) when I can as it makes it so rich and lovely

Livelongandprosper

jackyann wrote: »

Absolutely second that. This is one of those stews that it is so much better when re-heated, with added bonus of being able to take off the bone. I like to add red wine (or red vermouth) when I can as it makes it so rich and lovely

Lol, I didn't mention red wine cos for me it's just matter of course . I stick a glass in anything I can get away with putting it in.

jackyann

LOL! I find that vermouth can work out more cheaply as it is sometimes ' on offer' and I don't feel so obliged to finish the bottle (!)

joedenise

jackyann wrote: »

LOL! I find that vermouth can work out more cheaply as it is sometimes ' on offer' and I don't feel so obliged to finish the bottle (!)

That made me chuckle:rotfl:

Denise

Livelongandprosper

joedenise wrote: »

That made me chuckle:rotfl:

Denise

We just always have a box opened


When it's finished, I open another :rotfl::rotfl:

katkin

Livelongandprosper wrote: »

Stew, in the slow cooker is ideal

Get a sharp knife and trim back those heavy lumps of fat. Then coat in seasoned flour and brown them off before putting in the slow cooker. Add bay leaf, onions, carrots some good beef stock and slow cook till the meat falls off the bones. Let it cool and the fat set so that can be removed. Strip the meat off the bones add back to the pot, re heat and eat . Tinned haricot beans added will make a good filling stew

Totally agree! And yes to the red wine

I like to add finely diced onion and celery with the carrot, sometimes I add tomatoes with the beef stock and serve on the bone. There's a little marrow in there worth picking out. One for the carnivores!

Pop_Up_Pirate

I always put oxtail into my bone broth.
Boil them to death for up to 24 hours.

I strip the meat off them and use that to add to eggs or pho.

jackyann

Livelongandprosper wrote: »

We just always have a box opened


When it's finished, I open another :rotfl::rotfl:

LOL! Can this possibly be MSE????

Livelongandprosper

jackyann wrote: »

LOL! Can this possibly be MSE????

Most definitely, not a single drop is ever wasted :rotfl::rotfl: