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ditchman

oxtail

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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..............?

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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 

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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........

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oxtail....awesome..try adding some dark chocolate to the sauce too & good slug of port/red wine....almost can't overcook....

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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....:sick:

am i right or wrong..?

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1 hour ago, ditchman said:

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....:sick:

am i right or wrong..?

Lol depends what you call a certain age I’m 37 and love it and always had it  but I think bit younger and they would turn noses up. 

But saying that there is much more a a foodie type culture now where people like to try different things so maybe you’d be surprised 

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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. 

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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  

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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 :good:

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Wife and I both like oxtail also ox tongue in crusty bread with mustard.

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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..........

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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.

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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.

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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 :lol:

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)

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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 

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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.

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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.

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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..

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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.

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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...

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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.........

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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...........

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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 by amateur

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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

:lol:..........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.................................:hmm:Hmmm.......you were very quick to rekonise the bottle.....you got a spa shop near you my dear ?

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