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ditchman

oxtail

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    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 by amateur

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    58 minutes ago, amateur said:

    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

    i wont put any tomatoe in as i find it a very pervasive flavour....what i will do another time is to make a bolengnase sauce with oxtail...

    not worried about my sugar load now as i have the diabetes right under control..........i have cut out all sweets ...cakes...orange juice...anything with added sugar...i also never add salt to food..(cept chips)....i never touch sherry or white wine now......

    have retasted the Isla Negra just now and surprisingly it is drinkable now.....which is often the case.........

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    got the vedge in now...saw some shallots so bought them as well and put some in..........i will let this bubble away for another 5 hours then chuck the leeks in and remove the meat from the bone and thicken with cornflour if necessary.............

    ox 2 001tn_.JPG

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    Unless you want the crunch or large onion pieces you could use the Indian method of grating the onion then squeezing out the water - cooks much faster and will caramelize giving a better flavour.  

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    put the leeks in ...only used the white part...thickened it up with some warm water and cornflour.......had a taste....................lovely jubbly ...nice and smooth very full taste ...

    this version has 

    1. no salt
    2. no beef stock (oxo stuff)
    3. no other ingrdients 'cept fresh herbs...leeks..shallots..onions..nice sweet carrots and some sugar and red wine..

    so i will leave it now...and in an hour i will take it off the bone...maybe thicken a little more and do some rought smashed spuds with english butter....

     

    nice old style norfolk country comfort food for a cold drizzly day.........

    oxtail 3 001tn_.JPG

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    Is this thread going to go on for longer than your engine rebuild one?

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    15 minutes ago, JDog said:

    Is this thread going to go on for longer than your engine rebuild one?

     

     

    cheeky...........

    it will end when i eated it...........

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    nearly there...the meat just dropped off the bone ...chucked it back in the pot and put the tatties on.............

    desperaye to finish this thread as i dont want it to go on as long as the "engine rebuild thread".....mindful of JDogs ticking off.............

    i have skimmed at least a cupful of fat off the top....some folk like to cut the fat off before frying off...i leave it there as it is part of the taste...then take it off once it has done its job....

    oxetail 4 001tn_.JPG

    oxetail 4 002tn_.JPG

    oxetail 4 003tn_.JPG

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    so thats that !............i have had 2 plates of that and eat it wiv a spoon.......really cheap cut of meat and the slow cooker was from a car boot sale for a fiver...

    no salt addertives chemicals..................

    it was georgeous..............

     

    that would be excellent for a shoot lunch and a hunk of crusty bread

     

     

    THE END

    oxetail 5 001tn_.JPG

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