Oxtail

Oxtail is a wonderful meat. Why would anyone be grossed out?

I'm one that likes all different kids of meat but I just didn't enjoy oxtail the couple of times I made it.

I would sincerly love anyones best recipe for it so they can change my mind. I still don't get why I didn't like it much.

Really can't see why anyone would be grossed out Lebroix unless they are vegetarian... or boring.

oxtail is SOOOOO delicious.

Well help me out then LeeLee... I want to enjoy it too!

what were the ingredients when you had the dish, mockchoc, and was the oxtail tender?

oxtail was VERY tender... made it so long ago I have no idea what was in the recipe.

oxtail tomato soup: minus the measurements, sorry!

- brown oxtail and 1-2 yellow chunk cut onions and 2 pieces garlic. And salt. oregano, thyme, the usual italian herbs. bay leaves. The oil from the oxtail should be enough for the large pot, but if you wish, you can add a wee bit oil to brown the onions if it's not enough. Can brown the meat separately from the onions/garlic if you wish. ps, get the large pieces of oxtail, not just the tail end skinny pieces. you have to get A LOT of oxtail.
- once items are browned, add optional 1/2 -1 cup cooking wine. simmer. Add water to the top of the pot. Add celery. Boil. Then low boil/high simmer for 1 hr.
- Add 1 can tomato paste. And continue cooking. The soup will be a thin tomato soup at that point, it's okay. As you cook it will thicken and get more tomatoey. Water will evaporate you can add more as it cooks. basically keep poking the damn oxtails. once it gets really tender, you know it's close to done. At the point where there's still around 20 minutes of cooking left, you can add cut carrots and cut pieces of potato.
- I also put in chopped cabbage, but watch out with that one. with a big ol pot of stew, the cabbage will be perfect in your first meal but the more you cook it in subsequent meals it will turn mushy. So the cabbage can be added in each meal cooking. I tend not to like eating the celery in long cooked stews so i remove them. Anyhoos, the oxtail should be soft and tender and easily removed from the bone when you eat it.

There might be more items to add to it, but this is what i remember offhand right now. :) The entire cooking time takes awhile... 2 hrs? more? likely more.

Hhaha... ok, I'll keep poking the oxtails. Love your description.

I will try this, thank you so much for your time and the recipe.

Next week it's on!

Try Sup Buntut, Indonesian styled oxtail soup, its savory and light. You will like it!