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Old 01-09-2012, 12:52 PM   #11
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oxtails - just that simple word, OXTAILS, gets my juices flowing overtime!! oxtails do become available to me on occasion, marked down. even on sale, they are quite expensive, but once i am face-to-face with that package of round little fat and bony chunks of beef, i immediately cave....:)
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Old 01-09-2012, 03:18 PM   #12
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I made oxtail soup after Christmas. A few days before Christmas, I browned the oxtail in butter, then added water, garlic cloves, shallots, rosemary, thyme, and peppercorns. I boiled all this for about 6 hours, then drained off all the liquid and it turned into a heavenly beef stock. I then combined the stock with more onions, garlic, left over prime rib (with two rib bones), the meat from the oxtails, tomato paste, and spices and made the best beef soup I've ever tasted. The oxtail made such heavenly stock.
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Old 01-09-2012, 05:28 PM   #13
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I like to dust them with a little seasoned flour, brown them in a pot, add mirepoix vegetables, cover with veal stock and braise in the oven until the meat is tender and falls off the bone. You can use the meat for a nice harty pasta, or my favorite is to make an ox tail hash with yukon gold potatoes, carrots, onions and serve it with a grilled ribeye.
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Old 01-09-2012, 11:55 PM   #14
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A long slow braise is definately the way to go.
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Old 01-10-2012, 12:16 AM   #15
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Anyone ever had real ox? (I have, but I was very young, just seemed like beef to me!)
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Old 01-10-2012, 06:45 AM   #16
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Thank you to everyone for the advice, recipes and suggestions. I'm looking forward to making this ox tail into a meal.
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Old 01-10-2012, 10:19 AM   #17
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Quote:
Originally Posted by Claire View Post
Anyone ever had real ox? (I have, but I was very young, just seemed like beef to me!)
Oxen are just draft cattle. They might be beefier tasting because they use their muscles for work.
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Old 01-10-2012, 03:26 PM   #18
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Well, they are one heck of a lot larger than your average American dairy or beef cattle! I remember seeing a half of one on a spit in an Oktoberfest "tent" in Munich. And in fields! But, yeah, I just remember it tasting like any other beef.
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Old 01-10-2012, 03:36 PM   #19
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Quote:
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Well, they are one heck of a lot larger than your average American dairy or beef cattle! I remember seeing a half of one on a spit in an Oktoberfest "tent" in Munich. And in fields! But, yeah, I just remember it tasting like any other beef.
They are probably a bigger breed and they are allowed to get a lot older (and bigger).
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Old 01-10-2012, 04:36 PM   #20
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an ox is a a castrated steer, over seven years old...................



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