ox tails

[shaun4860]

Help!!

 

i need a recipe for ox tails......either a soup or a stew type thing...

 

many thanks in anticipation...

 

shaun

[henry d]

Season some flour and dredge the discs of oxtail in it, fry in a 50-50 mix of oil and butter. When browned and slightly crusted place in a casserole or similar dish into which the pieces fit snugly. Deglaze the frying pan with guinness and pour over the meat top up with more stout or beef stock until covered.

Cook in a low oven(about gas1-2) for several hours until it is falling off the bone, then remove from the oven and pick off the meat. While you pick off the meat gently simmer the sauce in a pan with some carrots and celery(if you like braised celery that is) and fry some onions. Place the meat as you pick it off back into the sauce.

Now the best bit, as you are the cook you get to gnaw on the bones

When the onions are tender and golden add to the pan, you could add either a dash of worcestershire sauce or a little mustard now and when the carrots are cooked it is ready.

 

You now have 2 choices, either serve with creamy mash and some savoy cabbage or leave it until the next day, skim off the fat and re-heat then serve with mash and savoy cabbage. I prefer the latter as I think it tastes better seond day anyway and it is less of a heart stopper without the fat

[Beardo]

i've tried this one before, very nice...

 

Braised oxtail with mustard and mash

by Nigel Slater

 

Serves 6

 

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

 

Ingredients

 

1 large oxtail, cut into joints

a little flour, for dusting

1 tsp ground chilli

1 heaped tsp dry mustard powder

salt and freshly ground black pepper

thick slice butter

a little oil, fat or dripping

2 large onions, roughly chopped

2 large winter carrots, roughly chopped

2 stalks celery, roughly chopped

4 large cloves garlic, thinly sliced

5 large mushrooms, cut into 6 or 8 pieces

2 tsp tomato purée

4 bay leaves

a few bushy sprigs thyme

750ml/1¼ pints of gutsy red wine, such as Rioja

1 tbsp grain mustard

1 tbsp smooth Dijon mustard

a little parsley

creamy mashed potato, to serve

 

Method

 

Set the oven at 150C/300F/Gas 2. Put the oxtail in a plastic or zip-lock bag with the flour, ground chilli, dry mustard powder and a good grinding of black pepper. Seal it and shake it gently until the oxtail is covered.

Warm the butter and a little oil, fat or dripping in a heavy-based casserole. Lower in the pieces of oxtail and let them colour on each side, turning them as they take on a nice, tasty bronze colour. Whilst the meat is browning, peel the onions and carrots and roughly chop them, then cut the celery into similar-sized pieces. Lift out the meat and set aside, then put the vegetables in the pot and let them colour lightly. Peel the garlic, slice it thinly, then add it to the vegetables, along with the mushrooms, each cut into six or eight pieces. Squeeze in the tomato purée. Continue cooking until the mushrooms have softened and lost some of their bulk.

Return the oxtail and any escaped juices to the pan, tuck in the bay and thyme, then pour in the red wine. Bring briefly to the boil, season lightly with salt and cover with a tight lid. Transfer the dish to the oven. You can now leave the whole thing alone for a good two hours. I'm not sure you even need to give it a stir, though I inevitably do half way through cooking. After an hour, check the meat for tenderness. I don't think it should be actually falling off the bones but it certainly should come away from the bone easily when tugged. Depending on the oxtail, it could take as long as two or three hours in total. Set the oxtail aside to cool, then refrigerate, preferably overnight.

The next day, scrape off the fat that has set on the surface, then reheat the casserole slowly on the hot plate, stirring from time to time. Stir in the mustards. Once they are in, you should cook the stew for no longer than fifteen minutes, otherwise it will lose its edge. Stir in the parsley and serve with creamy mash.

[shaun4860]

thanks guys.....

 

will def try these....

 

shaun