help I need some tasty ox tail recipies that's not spicey?

Question

I have ox tail and I dont want to make soup. Any ideas for tasty recipies ?

Answer 1

BRAISED OXTAILS DINNER

2 oxtails, whole, cut at joint
1 qt. burgundy wine
2 qts. stock or consomme
1 qt. water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp. cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery

Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination.
After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.

BEURE MANIE:
1/2 stick butter and flour
Melt butter over low flame. Stir in flour until mixture is thick.


OXTAIL IN PRESSURE COOKER
5 lbs. oxtail
1 large yellow onion, slivered
2 cloves garlic, sliced thin
3 cups water
1 small carrot, cut into small slices
1/2 rib celery, cut into small slices
3 tablespoons Crisco or lard for browning
Adolph's unseasoned meat tenderizer
black pepper
Rinse and sprinkle with Adolph's tenderizer and black pepper. Let set on plate for about 20 minutes. Heat pressure cooker until very small drop of water "rolls" around bottom of dry pot. Now add the Crisco or lard.
Deeply brown the oxtail segments on all sides. Do in batches and set aside as pieces are browned.

When all are browned, add slivered onion, carrot and garlic to fat in bottom of pressure cooker, stir to brown a bit, then add oxtails and water.

Cover pressure cooker and cook at a slow 'rock' for 40 minutes. Let cool in cooker without removing lid.
These are best served with boiled potatoes and crusty bread and butter....coleslaw on the side goes well.
The broth will have much fat.....so if you want to use as gravy, chill, then remove the layer of fat. You can thicken with mixture of corn starch and water.


BARBECUED OXTAILS

2 oxtails, cut in pieces
2 garlic cloves, minced
1 can tomato sauce
1 c. catsup
3/4 c. brown sugar
1/2 tsp. ground thyme
1 sm. onion, chopped
1 can tomato paste
1/2 c. water
1/2 c. cider vinegar
1 tbsp. mustard
2 tbsp. Worcestershire sauce

Brown oxtails in roasting pan at 425 degrees for about 30 minutes, turning once. Before placing in roast pan salt, pepper and paprika should be sprinkled over meat. Transfer oxtails to a casserole dish and add onion and garlic; cook over medium heat until onion is limp. Stir in remaining ingredients and baste oxtails. Cover and bake in oven at 325 degrees until tender, about 2 hours. Add small amount of water if necessary.


DELICATE OXTAIL 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.

Answer 2

i have never heard of people eating ox tail. LOL, but i suppose you could look at google to either find the recipe there or a site that you can look for recipes..... Ex- i think there;s a betty crocker site

Answer 3

Here's one for Kari-kari----looks goooood from here mmm.

http://www.cooks.com/rec/doc/0,1826,147162-239201,00.html

No spices whatsoever, other than an onion I guess.

Answer 4

check this site out;http://homecooking.about.com/library/archive/blbeef54.htm