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Old 02-23-2014, 07:50 PM   #1
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What to do w/oxtails?

I got a big bunch of these from my Daddy last trip...

What to do with.

the recipes on the net are mainly soup or pasta sauce.

any suggestions?

Thanks, Eric Austin Tx.

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Old 02-23-2014, 08:49 PM   #2
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I have several packages of oxtail in the freezer that I need to use up (along with soup bones). I was going to try braising some like shortribs...in red wine, tomatoes, onion garlic, carrots, worcestershire and maybe some thyme, rosemary, and/or oregano.

The rest I'm going to roast with the soup bones and simmer down with onions, carrots and celery for stock and then freeze it or, if I get motivated, can it.
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Old 02-24-2014, 02:23 AM   #3
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You cherish them, that's what you do. I just priced them in the grocery store yesterday. They want $5.99 a pound! I had planned on using them the same way my Mom used to - fix them like stew meat. She would make a pot of them with carrot chunks, small whole onions, and potato. Thicken the gravy when they're done. Make sure you have some good bread for sopping up all the gravy.
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Old 02-24-2014, 05:57 AM   #4
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I like them for making soup.

If they have some meat on them try this oven barbeque, soak up the sauce with some seasoned barley or rice.

Don't forget the coleslaw, cornbread, a roll of paper towels and some cold beer!

http://www.cooks.com/recipe/nf4cj99m...d-oxtails.html
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Old 02-24-2014, 07:25 AM   #5
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Look at some Caribbean recipes.

http://www.nytimes.com/2011/02/06/ma...-001.html?_r=0
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Old 02-24-2014, 08:13 AM   #6
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Oxtail and barley soup.
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Old 02-24-2014, 01:06 PM   #7
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This - Meat and Black Bean Stew Recipe, Feijoada Recipe

Simply substitute the short ribs for the carne seca.

The oxtails could also be roasted, or fried to a deep brown, then used to make a sensational beef stock.

Cook them with wild rice to make a wonderful rice dish. Add tomato, peppers, onions, etc.

If you prepare the beef first, you can use it, and the broth with egg noodles to make a bhost of yummy dishes, from gulyas, to stroganoff.

Just remember, oxtails are tough, and require a long braise, or pressure cooking to make them tender. They are also full of great beef flavor.

Seeeeeeeya; Chief Longwind of the North
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Old 02-24-2014, 01:56 PM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
You cherish them, that's what you do. I just priced them in the grocery store yesterday. They want $5.99 a pound! I had planned on using them the same way my Mom used to - fix them like stew meat. She would make a pot of them with carrot chunks, small whole onions, and potato. Thicken the gravy when they're done. Make sure you have some good bread for sopping up all the gravy.
I have heard that oxtail soup is wonderful. I have never bought oxtail because it's so expensive.
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Old 02-25-2014, 10:53 AM   #9
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Revere them! Braise them slowly with some chopped onion, S&P, and perhaps a bay leaf or two. Cover with cold water and let them cook in a covered dish in a slow oven ( about 170c ) for a couple of hours or until the meat is happy to come off the bone. Thicken the stock if you wish and serve with lashings of mashed potatoes. Try this;
BBC Good Food | Recipes and cooking tipsrecipes/.../braised-oxtail-with-basil-
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Old 02-25-2014, 12:16 PM   #10
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Ox Tail was very popular in Miami. In the Cuban culture.
Back before food trucks were all the rage, we had a few scattered about Miami. Usually near some type of industry or big construction site.

There was one I went to every chance I got and they made ox tails. It was in the middle of nowhere. The ox tails were braised as the entre and served with traditional black beans with rice and sweet baked plantains.
They only served them on Weds if my memory serves me correct. It was excellent!
Add a nice chunk of real Cuban bread and you were not even hungry come dinner/supper time.
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