What to do with ox tail?

dekaspace

Got some reduced for 15p at supermarket and wondered best thing to make with it.

I have a slow cooker

I have curry powder, chilli powder, tumeric, cumin, mustard seeds, stock cubes, passata, broth mix, red lentils, frozen sliced leeks and some (old) onions.

Mr_Singleton

Do an oxtail casserole in the oven.

Oakdene

Sear on the hob in a casserole pan that can go in the oven, then add chopped celery, leeks & carrots, add some thyme & rosemary & a bit of flour, stir around for a minute or 2. Add a good glass of red wine then some chopped tomatoes (tinned are great) then cover with beef stock. Cook it in low oven for about 5 - 6 hours.

Primrose

Oxtil casserole is delicious but it does need a very long slow cook to get it to the point where meat is ready to fall off the bones. Best cooked the previous day as the small end pieces can be very fatty. Leave it to get cold so all the fat accumulates and hardens on the surface and then it can be easily scraped off.

It certainly needs 3 - 4 hours in a slow oven to become really tender When cooked for this long you will find a lot of the liquid can evaporate so either put a layer of foil under the lid to tighten the seal or check halfway through and top up with some beef stock made with an Oxo or some Bovril

I’d kill for an oxtail at that price !:T:T

PollyWollyDoodle

Oxtail makes a fabulous casserole. On what you've listed above, I'd put it in the slow cooker with some chopped onion, any other veg you may have in the fridge (carrot, celery, mushroom or anything that needs using up) and some stock. If you've got any red wine or beer going spare, add a bit - I usually add Marmite to mine, but whatever you'd usually put in stock. Cook it all day, and then at the end of the cooking period, you'll probably want to reduce the stock a bit.

Fish the bones out, the meat will have melted off them. As said above, it can be fatty so cooking ahead and cooling is a good idea.

DigForVictory

I still remember the Isabella Beeton soup for the poor made from oxtail. (Several of them, admittedly, but gallons of water & long cooking - and it made me *almost* wish to have been poor around her.)

I reckon so long as you cook it slowly, let it cool, skim the fat off & then add other ingredients & season, you have to be onto an MS winner with that.

jackyann

Wonderful! I normally cool a little, so i can handle it, and take the meat off the bones (it just falls off). Then, as Primrose suggests, leave till the next day.
I usually have first helpings with jacket potato or bread; shred the left-overs the next day to have with pasta; anything else becomes soup.

Primrose

The reason why I suggested topping up the liquid is that I also like to use the surplus after all the meat has been eaten as a beef broth. Having been cooked with all the bones it's full of gelatine and far too good to waste. If you want to bulk it up, you can throw in a tin of butter beans or other mixed beans and that becomes a filling meal in itself.


Now the colder weather has suddenly crept up on us you've made me want to pop over to the butcher and buy some !

zippychick

our oxtail thread also has some ideas if you are still looking

Zip

dekaspace

Sorry for not getting back, totally forgot to check thread thanks for responses thus far.

gt568

Send it to me. I'll sample it for you, clearly you are out of your depth!