ditchman Posted January 8, 2019 Report Share Posted January 8, 2019 Havnt had oxtail stew for an age.............. so saturday im going to get leeks and carrots and red wine and oxtail....fry it off in the frying pan then into the slow cooker for 6-7 hours...then thicken the gravy off at the end........ serve with mash and cabbage........ comfort food do you have oxtail..............? Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted January 8, 2019 Report Share Posted January 8, 2019 Can't beat it I like to make a simple ragu sauce with it & serve it with fresh pasta any left overs get made into either a Bolognese or a lasagne Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8, 2019 Author Report Share Posted January 8, 2019 11 minutes ago, Stephen-H said: Can't beat it I like to make a simple ragu sauce with it & serve it with fresh pasta any left overs get made into either a Bolognese or a lasagne yeah i have heard of it being eaten with pasta...........bolognese sound nice........ Quote Link to comment Share on other sites More sharing options...
dougall Posted January 8, 2019 Report Share Posted January 8, 2019 oxtail....awesome..try adding some dark chocolate to the sauce too & good slug of port/red wine....almost can't overcook.... Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8, 2019 Author Report Share Posted January 8, 2019 is it only people of a certain age that eat oxtail...?............i think most young kids would turn their noses up at just the name........."oxtail" errrrrrrrrr.... am i right or wrong..? Quote Link to comment Share on other sites More sharing options...
GingerCat Posted January 8, 2019 Report Share Posted January 8, 2019 I love oxtail. Slow cooked with red wine. Yum. Quote Link to comment Share on other sites More sharing options...
Davetyler Posted January 8, 2019 Report Share Posted January 8, 2019 Im 32 and i remember my dad doing it quite often. I have done it myself a few times and my 5 year old loves it especially if he can picks the bones. Mind you not many 5 year olds around here has tried rabbit, pheasant or pigeon. Quote Link to comment Share on other sites More sharing options...
islandgun Posted January 8, 2019 Report Share Posted January 8, 2019 Do it often, take off any lumps of fat then brown, fry onions and carrots, add a little plain flour, then brown ale, season , add the sauce to the oxtail pieces, slow cook until meat falls off the bone, encase the meat and sauce in some shortcrust pastry, resulting oxtail pie is a fine meal with roast spuds and vegetables.. and cheap Quote Link to comment Share on other sites More sharing options...
davewh100 Posted January 12, 2019 Report Share Posted January 12, 2019 On 08/01/2019 at 13:23, ditchman said: Havnt had oxtail stew for an age.............. so saturday im going to get leeks and carrots and red wine and oxtail....fry it off in the frying pan then into the slow cooker for 6-7 hours...then thicken the gravy off at the end........ serve with mash and cabbage........ comfort food do you have oxtail..............? ditchman I've just read this post and my mouth is watering sound fantastic will definitely have a go at making it Quote Link to comment Share on other sites More sharing options...
figgy Posted January 12, 2019 Report Share Posted January 12, 2019 Wife and I both like oxtail also ox tongue in crusty bread with mustard. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 12, 2019 Author Report Share Posted January 12, 2019 1 hour ago, figgy said: Wife and I both like oxtail also ox tongue in crusty bread with mustard. i love ox tongue............have it regular...in my gluten free rolls.......... Quote Link to comment Share on other sites More sharing options...
fatchap Posted January 13, 2019 Report Share Posted January 13, 2019 Seen it in the butchers never tried it not much meat on it by the looks of it, bit like lamb shanks, looks lovely slow cooked but hardly any meat. Oxtail soup is nice though probably a million miles away from true oxtail flavour. Quote Link to comment Share on other sites More sharing options...
figgy Posted January 13, 2019 Report Share Posted January 13, 2019 Fatchap when cooked and the meat falls off the bones you get more meat than you think you would and the marrow out the middles has flavoured the stock sauce it's mouthwatering. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted January 13, 2019 Report Share Posted January 13, 2019 When I was wooing Lady Seagrave, I spent an entire weekend (so it seemed) double-cooking oxtail for a pie. What compounded things was trying (for the first time) to make puff pastry from scratch, whilst, at the same time keeping my housemates at bay and trying to play the sophisticated urban male for the benefit of Lady S! I recall we eventually started eating at about 10pm LS PS: pie was delicious - I slow-cooked the oxtail and mirepoix in red wine the day before then left it to cool. I shedded the meat and marrow into the gravy, and added a load of pan-fried kidneys before making the pie. Perfect combo of great big pieces of just-done kidney, in a magnificently rich meat sauce. Exquisite. And the whole thing cost me next to nothing (from Ridley Road market) Quote Link to comment Share on other sites More sharing options...
amateur Posted January 13, 2019 Report Share Posted January 13, 2019 A question for those into butchery. Since the BSE crisis, bovine brain and spinal cord are not for sale to the public, so how is oxtail allowed? I have always believed that it is an extension of the spine Quote Link to comment Share on other sites More sharing options...
Dave at kelton Posted January 13, 2019 Report Share Posted January 13, 2019 Lady S is a lucky gal. I trust that having then taught her how to cook you have never looked back. Taught my wife to cook and now leave her to it as one of the “pink” jobs I don’t need to do any longer. 😁 Seriously, problem now a lot of the younger generation don’t know how to cook unless it is microwaved, wouldn’t have a clue what to do with oxtail or lamb best end of neck. Good cheap cuts wasted. Quote Link to comment Share on other sites More sharing options...
figgy Posted January 15, 2019 Report Share Posted January 15, 2019 Amateur I k is what your saying, ox tail came back on the market much as the same time as t-bones did. Must have lifted the ban on certain cuts. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 15, 2019 Author Report Share Posted January 15, 2019 doing the oxtail tomorrow .............i will let you know how it goes...........this tail has loads of meat on it...i will post a pic up of it.. Quote Link to comment Share on other sites More sharing options...
Mr gen Posted January 15, 2019 Report Share Posted January 15, 2019 Got to agree oxtail stew is delicious we don’t have it very often maybe twice in the last three years. And the kids enjoyed it before they asked what the meat was. Quote Link to comment Share on other sites More sharing options...
yod dropper Posted January 15, 2019 Report Share Posted January 15, 2019 They sell it in Roys and you can get pigeon and mallard and other stuff. If it's from Blake's it will be superb as their beef is truly some of the best I've ever eaten, next time I'm over there... Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 16, 2019 Author Report Share Posted January 16, 2019 9 hours ago, yod dropper said: They sell it in Roys and you can get pigeon and mallard and other stuff. If it's from Blake's it will be superb as their beef is truly some of the best I've ever eaten, next time I'm over there... got this from Carters of acle...........not sure who their supplier is............the guy who owns it is a hunting shootin an fishin man.....always has fresh game in the window......... Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 16, 2019 Author Report Share Posted January 16, 2019 well.....im on the next step..........fried the meat off...red wine...handful of sugar....pleanty fresh black pepper...cup ful of vedge stockpot..sweated onions off chucked the bloody lot in the slow cooker..on high for 5-6 hrs...then i will take the meat off the bone and add the leeks.......just got to nip down to acle to get some carrots....celery...and leeks and tats...will put the carrots and celery in when i get back and the put the leeks in on the last 2 hours........... Quote Link to comment Share on other sites More sharing options...
amateur Posted January 16, 2019 Report Share Posted January 16, 2019 (edited) I see that you found a use for the Isla Negra. I hope that the fusty, "wet terrier with a dirty bottom" taste doesn't spoil the stew for you Edited January 16, 2019 by amateur Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 16, 2019 Author Report Share Posted January 16, 2019 1 minute ago, amateur said: I see that you found a use for the Isla Negra. I hope that the fusty taste doesn't spoil the stew for you ..........no that will cook out ..and with the sugar and the black pepper...and later after i have tasted it i might put some apple sauce in...............should be fine......... i will let you know this evening.................................Hmmm.......you were very quick to rekonise the bottle.....you got a spa shop near you my dear ? Quote Link to comment Share on other sites More sharing options...
amateur Posted January 16, 2019 Report Share Posted January 16, 2019 (edited) No. I can't remember where I have bought it from in the past. Morrisons, Lidl or Aldi, perhaps, but certainly not Spa. I'm surprised that you were adding to your sugar load, though. I find that a tablespoon of balsamic vinegar and a squeeze of tomato puree rounds out any slightly off flavours Edited January 16, 2019 by amateur Quote Link to comment Share on other sites More sharing options...
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