Oxtail....?

Question

Please can anyone tell me a good recipie, I am not the worlds best cook,so mabe a simple stew or caserole would be good! I never had it before my husband brought it in for me to cook,I also have 2 young kids and Im hoping to say its beef so they will try it!

Answer 1

Oxtail makes grerat soup and stews.....

Soup:

4 pounds oxtails
2 pounds beef or pork bones
2 carrots
2 onions
5 cloves garlic
1 or 2 celery stalks
1 leek
2 bay leaves
2 to 3 tablespoons each butter and olive oil
potatoes (optional)
flour or other thickener (optional)
salt and pepper to taste

In a stockpot or heavy cast-iron Dutch oven, brown 2 tablespoons of butter and 2 tablespoons of olive oil, two or three carrots, two onions cut into slices, and herbs to season.
When vegetables begin to take on color remove from the stockpot and set aside.

Replenish olive oil and butter if need be and add 4 pounds of oxtails, and about 2 pounds gelatinous bones. Brown, turning and basting - do not allow to dry. The browning step can also be accomplished by roasting in the oven.

After the oxtails take on sufficiently roasted color, add five cloves garlic and brown for 10 minutes. When the garlic becomes roasted, mash it into the oil. Add water, only enough to cover. Return the carrots, onions, and add two bay leaves, a rib or two of celery cut into inch pieces, a chopped leek if you have one, a sprig of thyme and other herbs of your choice, and salt and pepper to taste.

Simmer on the lowest heat for 3-3 1/2 hours.

You can add quartered potatoes during the last half hour of cooking. If you like a richer stock, thicken with cornstarch or arrowroot during the last hour.


Stew:

2 1/2 lbs. oxtails
3 tbsp. flour
Salt
Pepper
2 tbsp. oil
2 (10 oz.) cans beef broth
1/2 c. water
1/2 c. each chopped onion, chopped tomato
1 carrot, peeled & quartered
1 clove garlic, pressed or minced
3 parsley sprigs
1 bay leaf
1 c. sliced carrots
1 c. sliced leeks or green onion

Wash oxtails. Pat dry with paper towel. Combine flour, salt and pepper. Coat oxtails in mixture. In Dutch oven, brown oxtails in heated oil, stirring until brown on all sides; drain fat. Add broth, water, onion, tomato, carrot, garlic, parsley and bay leaf. Bring to boil. Reduce heat, cover and simmer about 1 1/2 hours or until meat is almost tender. Remove carrot and bay leaf. Add sliced carrots, salt, pepper to taste. Simmer 10 minutes longer or until veggies are tender.


Enjoy

Answer 2

Many years ago living in a predominated black neighborhood I was given a surprize of a life time. A bowl of Oxtail Soup. I had never tasted anything more delicious then that and had made it for years until Oxtail price went so sky high.
So if you are capable of throwing vegetables into a pot and making either a soup or stew, you can make Oxtail soup or stew by using them rather then cubed beef and have the best soup you've ever tried.
The first time I made it for my kids I took a fork and pulled all the meat off the bones when soup was done and no one knew the difference. Vegetable Beef Soup.

Answer 3

Make a simple stew with it, with lots of root vegetables - carrots, onion, turnip, swede. I always find that a red wine stock goes well with oxtail, but you'll need to temper that for the little 'uns, so perhaps a more tomato-based sauce will do.
Make sure you cook it long and slow, on a low heat. The oxtail mulches into the sauce, and still has great big chunks of meat. It does have a strong flavour, so be warned!
Serve with herby dumplings, or mash.

Answer 4

_________Ox-tail Stew________

A crock-pot, is the best way to cook stew-meats like Ox-tail.

Crock pots are cheap and easy to use and readily available. They are also idiot-proof, that means it's difficult to mess up, and forgiving if you do. Basically, the concept to is to slowly cook the stew in a deep ceramic pot. This slow-cook process extracts the flavor from the bone, and infuses the meat with the flavors surrounding it.

You have to start in the morning, the earlier the better. Fill the Crock pot one- half to two-thirds with water. Depending on the desired thickness of the soup, sauce or gravy. (More water for soup, less water for a sauce or gravy. Use more water in the beginning, this protects your food from burning in case you forget about it being fired up in the crock pot, since they are silent and motionless, and usually don't have an off-switch just a plug. Besides the heat is low, just a simmer, 205-250 degrees at sea-level.

Throw vegetables in the pot with the skin on, whole and all. Potatoes, Celery, Onions, Tomatoes, Carrots, Parsnips, Peas, Sweet Potatoes, Tomatillos, Jalepeno Peppers, Bell Peppers, whetever you got. It's a big pot, for a whole family, so fill it up with Meat and potatoes!

Just basically fill it up with Ox-tails, Vegetables, Tubers, Water and various spices, whatever you want. Don't forget Garlic Cloves peel and all! Mono-Sodium Glutimate like Sazon Goya, Adobo or Knorr Flavored Sauces really work well in crock pots, because it's a flavor enhancer, and crock pots can be filled with lots of different vegetables , meats and flavors, so that are all combined and enhanced.

The when you come home up to 12 hours later, the stew-pot is ready. And your dinner's hot! Just pick out the garlic peels, poke around with a knife which will cut through everything like it's butter.

I like to cook Oxtail-Tomato-Garlic-Onion-Sazon Goya with Achote. You could just use Paprika or Tumeric, whatever you like or have on hand. Eat with rice.

Another option is Salt water bone-soup, Korean-Style. Just boil beef bones in there first and then add more beef tails and vegetables. Salt to taste, add rice noodles at the end.


Try Mint, Burgundy Wine & Lamb Shanks, for a "Hunter's Stew" together with the Ox-tail.

Oh and by the way, Ox tail IS beef! so ther's no need to lie to your children! Enjoy.

Answer 5

Just put it in a pan with some sliced onion and lightly coat it with salt pepper and Worcestershire sauce then cover with foil and bake long and slow like 3 hours on 300degree serve with rice.Pour some of the juice from the Ox tails on the rice.Yum

Answer 6

Can you imagine what trouble it must have for someone to just get ox tails? I mean there just aren't a lot of oxen around anymore. They may soon be on the endangered species list! Honestly...when was the last time you saw or even heard of an ox? Someone might have said 'He is as strong as or as dumb as...but there aren't a lot of oxen around anymore and for someone to get the tail just for you must have been quite a feat! I wonder if the tail grows back and if not...what do they do with the rest of the ox? Balogna....wieners....Mc Nuggets?

Answer 7

baked with a garlic wine gravy.tell your kids its osso bucco(veal cut of the thigh)alot of resturants try to pass off oxtail as osso bucco, and most people cant tell or dont know. Or you could be honest with your kids and hope they develop a adventurous eating style.

Answer 8

both are roughly the same except when it comes to protein. EVERY veggies include a good amount of protein; fruits does not.

Answer 9

The word fresh fruit has different meanings depending on context.

Answer 10

THERE ARE OXTAIL RECIPES GALOR ON A WEBSITE CALLED EPICURIOUS.COM. CHECK IT OUT/ MAKE YR OWN RECIPE FILE TOO. THESE RECIPES COME FROM ALL OVER THE WORLD. JUST PEG IN OXTAIL AND IT WILL LIST MORE THAN ONE RECIPE 4 OXTAILS.EVEN BETTER ITS FREE