Just checked my freezer and found some Oxtail - any recipes please??

Answer 1

Oh, how lovely... Oxtail is a thing of beauty, when cooked properly. It's best in a stew, and is great on a cold winter's day, when the rain is lashing down outside. Very comforting, especially when served with piles of mash!

I'd make the stew by chopping up a load of root vegetables (carrots, onions, swede), and maybe some mushrooms or peppers (whatever I had in the fridge), and put in a casserole dish. Add the oxtail, with a couple of cloves of garlic, black pepper, hardy herbs (rosemary, thyme, etc.), to taste. For the liquid - probably about half a bottle of red wine, with a splash of brandy.

Cook on a low-ish heat, for several hours, thickening the sauce about half-an hour before serving. The flesh is strong in taste, so only one oxtail per person is needed. It should just fall off the bone.

Serve with cheesy mash, or homemade dumplings (or, if you need a real carbo rush, have both!).

Enjoy!

Answer 2

Save it till winter - this is internal central heating food. Then - ingredients oxtail, onion, carrots, bay leaf, red wine, salt and pepper. You will need an oven proof casserole with lid and a frying pan.
Set oven to 170 degree celsius. Slice onion and carrot and place in base of casserole. (If you like garlic, chop a clove and put that in too.) Add bay leaf, half teaspoon salt and freshly ground black pepper. Heat frying pan. You shouldn't need any fat - there is plenty on the oxtail. Put oxtail (fat side down first) into frying pan. Brown on all sides. Remove from frying pan and add to casserole. Add red wine (or beed stock if you don't have wine) to almost cover. Put lid on casserole and into the oven for at least two hours - the longer the better but keep an eye on iot and don't let it dry out.. Remove from oven. If you have the time, leave until the next day and lift off excess fat which will set on top. If you don't have the time, take oxtail and veg out of sauce, strain sauce into jug so you can pour off excess fat. If you're fussy, you can take the meat off the bone, put it in serving dish with veg and pour sauce over top. If you're like me, just serve the lot so people can suck the bones! Whichever, mashed potato and a green veg go well with it.

Answer 3

3 oxtails
3 carrots
3 medium-size onions
3 stalks celery
1/4 cup olive oil
2 tablespoons butter
2 tablespoons flour
6 tablespoons plum jam
3 tablespoons brown sugar
2 cups beef stock
2 cups red wine
salt & pepper

Trim fat from the ox tails and cut into sections between the joints.
Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
(Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.

Answer 4

OXTAIL 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 Wondra during the last hour.

If you enjoy more flavor, add a tablespoon of catsup or a fresh tomato during the final hour of cooking.

Answer 5

Oxtail Stew!

This is my Mom's recipe:

Put your oxtails, frozen vegetables and Golden Mushroom soup in a pot and cook it until the house smells good.

Answer 6

put the oxtail in a large saucepan cover with water and par boil.add meat stock then any veg you want.then add worster sauce and a sprinkle of curry powder keep boiling until the meat is off the bone.serve on rice with either nan bread or poppadums

Answer 7

Stew oxtail with carrots clove and serve with dumplings - caribbean dish!

Answer 8

Put them in a crock pot with onion, salt and pepper. Let them cook real slow, about six hours. Real good!!!

Answer 9

Soup. It is very expensive, isn't it? I just never could figure out why.