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Oxtail - I have 4kg given to me by...

asked by yarnsbaby on

Oxtail - I have 4kg given to me by my butcher - apparantly "no one want to buy it" - Ideas on what to cook please other than Oxtail soup! Thanks

6 answers
Answered on

PS, wanna give me your butcher's address?

Answered on

English oxtail stew
Chop a carrot, onion and celery stalk or use a whole lovage rib,bung in bottom of slow cooker, wash and dump in in one layer if poss.. Splash in a glass of red wine and just enough water to half cover the oxtails.Cook on low for around 4-5 hours or overnight. Cool. Skim off fat (save for roastie taties)Pick off meat and discard bones, gristly bits and kneecappy bits. Use meat with the strained juices thickened, with mash, in a pie, pasty or like cottage pie. Feeling creative? chop and shred meat, set in gelatine made with the juice and cool and serve with salad. Don't forget to adjust seasoning to taste Enjoy!

Answered on

First, be nice to your butcher. You're lucky. I would second the Caribbean oxtail stew. I don't have a recipe but I like this site for Caribbean food - you might want to try his:

http://caribbeanpot.com/tag/oxtail/

Answered on

A delicious, fragrant classic Kashmiri Rogan Josh, slow cooked...fresh spices. You should try our, farm fresh blend of spices; real Kashmiri chillies, Rattan Jyoth, asafoetida resin, green cardamoms for Idduki, Kerala, whole fennel seeds from Unjha, Gujarat. We supply real simple-to-follow recipes with each blend. Each blend is based on a kilo of meat. Ask Pip Corbin, she knows us well...

Our wonderfully warming offering of this famous dish from Kashmir to the North of India combines Rattan Jyoth bark and Kashmiri chillies to achieve its distinctive red colour with fresh coriander, pungent asafoetida, fragrant green cardamoms and carefully reared, local meat to create this truly distinctive, truly tasty, intensely honest offering! Check out www.greensaffron.com...I'll send you spices and recipe if you'd like?

Answered on

Cure in brine overnight (1 part salt to 10 parts water by weight). Drain & rinse in three changes of fresh water. Braise very slowly in guinness, red wine & water with onions, garlic, carrot, celery, rosemary, thyme. By slowly, I mean have the liquid barely moving - what I call at a 'murmer'. Cook like this for as long as poss, say 10-15 hrs. A slow cooker is perfect for this. Strain, reserving jus. de-fat jus & boil to reduce toa good strong gravy. Taste, season and add a square of dark chocolate if it's seeming a little "thin". Serve with fresh root veg & mash. Or go French-style & serve with Mique (a large dumpling made with plain flour, butter, milk, eggs & yeast).

Answered on

You could do an awesome Caribbean style oxtail stew. Not sure on specific recipes but Google will know!

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