Questions

Ask a question

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!

To leave a response to the post you will need to be a registered user. Sign-up here or Login here
@rivercottage
  • 30 minutes till our live Q&A with #cheese maker @tomthecheese. Get your questions ready! Catch it here: link
  • Are you a #RisingStar? Our friends @edenproject want to hear from you. Our @GillMeller will be judging! link
  • RT @westcombecheese: Really excited to do a Q&A night tonight on Facebook with @rivercottage 7:00pm
  • RT @RCHQEvents: Our course tutor @tomthecheese will be answering your cheese making questions at 7pm tonight on our facebook page http://t.…
  • RT @HoratiosGarden: Horatio's Garden will be featured on Gardeners' World with @clevewest on Fri 5th Sept, 9.30pm on BBC2. Don't miss it! h…
  • RT @JamiesFoodTube: @rivercottage Incredibly proud to have you as part of the family! x
  • Loved every minute x MT @JamiesFoodTube: @rivercottage Thank you for making #FoodTube what it is! x link
  • RT @JamiesFoodTube: 1 MILLION SUBSCRIBERS!!!! :D Thank you to each & every one of you! x Big BIG #LOVE! link Please RT ht…
  • One million subscribers to @JamiesFoodTube and counting. We’re very proud to be a part of that!
  • Congratulations to our five #RisingStar finalists: Lily, Chloe, Cameron, Jamie and Sophie. See you at the final! link
  • FOODTUBE: time for a retro Hugh clip now, as he as he battles it out for an elusive gold @TheMelplashShow link
  • Want to take Hugh out of his comfort zone?! Book him to do anything you want here link for @StarService #StandUpToCancer
  • RT @RCHQEvents: Learn how to use some lesser-used meat cuts on our Nose-to-tail course, where nothing is wasted! link #ze…
  • @adamtyrer Whoops, sorry!
  • RT @jamieoliver: Lovely people, we're nearly at 1 million subs on @jamiesfoodtube! Let's cross the line with this tweet! SUBSCRIBE http://t…
  • RT @SoilAssociation: It's #OrganicSeptember! We're encouraging people to make #smallchanges and support #organic - stay tuned for blogs, ev…
  • You don’t need qualifications to become one of our #apprentices. Last places remaining link @RCChefsSchool
  • “I didn’t think anyone would employ me, and now I’m being offered two jobs” #apprenticeships link @RCChefsSchool
  • Our young chef hopefuls have been interviewed and we now have our five lucky finalists for #RisingStar 2014! WATCH: link
  • RT @BloomsburyCooks: You'll be able to take a 1st look at recipes from @rivercottage #LightandEasy in tomorrow's @thetimes - GET. EXCITED. …
  • RT @CornwallCollege: Looking forward to seeing entries for #EdenRisingStar chef competition! @edenproject @rivercottage Entry details here …
  • RT @edenproject: Interested in a chef apprenticeship with us? Watch this video: link #EdenRisingStar @rivercottage @Cornw
  • Did you know you can get paid to train at our @RCChefsSchool? Last places remaining: link link
  • RT @johnmushroom: @thepamthejam @rivercottage Quite right. When I rule the world, hedgerow-cutting dates will be taken under my personal co…
  • @thepamthejam @johnmushroom King John, gosh - now there's a thought!
  • RT @RCHQEvents: Beautiful day for a #wedding, congratulations Vicky & Paul! link
  • Join us next week for the highly anticipated launch of Hugh's book, River Cottage #lightandeasy. Last tickets left! link
  • RT @GSeabright: Enter #EdenRisingStar competition for chef apprenticeships with @edenproject @rivercottage @CornwallCollege https://t.co/e1…
  • @chellemars Yes our @GelfAlderson made it! The recipe isn't online but you can learn to make it on our course! :o) link
  • . @BBCRadio2 @achrisevans absolutely, we are ready! #TFIPieDay link
  • @RachaelWedd Enjoy! We can't take all the credit though, our @johnmushroom is the brains behind that one :o) @BloomsburyCooks
  • Time for another classic #Hugh recipe - cooled lettuce and radish soup: link @JamiesFoodTube link
  • RT @edenproject: Aged 16-24 and interested in a chef apprenticeship at Eden? Enter our #EdenRisingStar competition! Find out how http://t.c…
  • RT @RCChefsSchool: **TONIGHT** #Apprenticeship open evening here at @rivercottage HQ. 6.30pm - 8.30pm. Please share! link
  • RT @crowdfunderuk: Great catch up with @LeedsBreadCoop 1 year since their #crowdfunder campaign - did you pledge? link ht…
  • RT @RCHQEvents: Just announced, @FBPocketOrch will be joining us for Hugh's Late Summer Party! Grab one of the last tickets now: http://t.c…
  • RT @JamiesFoodTube: Start your morning right, with some classic @rivercottage. link
  • RT @crowdfunderuk: Guest blog: It’s been an exciting year for @SuttonFarm since their #crowdfunder campaign! link http://…
  • Our Hugh's a master in the kitchen, but he's #AtYourService for #StandUpToCancer. Book him to do anything you want! link
  • RT @RCHQEvents: Last places left for our One Day Cookery Course this Fri + Sun, call the team now for a late deal: 01297 630314: http://t.c…
  • @lucysiegle Absolutely, just follow us back and we'll send you a DM. Enjoy the pizza!
  • @lucysiegle Oh no! So sorry to hear that. Can you DM us more details so we can address the problem?
  • @BloomsburyCooks @PaulHollywood looks absolutely delicious!
  • VOTE: Support your favourite #RisingStar budding chef with just one click: link link
  • RT @starservice: A rustic @rivercottage meal from Hugh would be divine. But wouldn't it be SO much better if he read your nan a book? http:…
  • Get your hands on a signed copy of Hugh's new book and meet the man himself at our Late Summer Party. Book here: link
  • Chicken with lentils, rosemary + carrot cornbread. Sound good? It's on the menu at Hugh's book launch. Book now: link
  • St Clements polenta cake with blueberries. Salivating? Come and try it at Hugh's book launch on 4 Sept. Book here: link
  • RT @debsthelawyer: Fab day this week at @rivercottage HQ making bread and building a clay oven! link
  • Come along to Hugh's Late Summer Party on 4 Sept - meet Hugh & get his new book signed: link
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00