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Oxtail Osso Buco
Posted on 4/18/24 at 10:32 am
Posted on 4/18/24 at 10:32 am
I had a tail in the freezer and needed to make room for other stuff, so I found this recipe online. I cooked it inside, simmering it on the stove for 2.5 hours, then letting it cool overnight to be served over cheesy grits the following day. I'm sure it would be good with a more traditional beef shank, but we really enjoyed it with the oxtail. Not sure why it didn't get a higher rating:
Oxtail Osso Buco - ATBBQ
Oxtail Osso Buco - ATBBQ
5
Posted on 4/18/24 at 12:42 pm to SpotCheckBilly
everytime I see oxtail I'm reminded of MeridianDog's post below. Too bad the pictures are no longer there
m dawg's oxtail soup
m dawg's oxtail soup
Posted on 4/19/24 at 8:30 am to SpotCheckBilly
I love oxtails and got my taste for them when I was in dental school in Cleveland. They served them on soul food tuesdays in the cafeteria and they were incredible.
I like to use oxtails to make my beef broth for french onion soup. All that collagen gives the soup a velvety body that is wonderful.
Like osso buco, too bad the price has gone up so much. I blame the internet.
I like to use oxtails to make my beef broth for french onion soup. All that collagen gives the soup a velvety body that is wonderful.
Like osso buco, too bad the price has gone up so much. I blame the internet.
Posted on 4/19/24 at 1:04 pm to SpotCheckBilly
Oxtail is most consistently available at Mexican groceries like El Mercado in La. Most of these stores sell inexpensive lower-grade beef, but for slowly braised tails that's fine.
A note on the high price... yes, food blogs have contributed to higher demand. The steers do not help with the supply...one tail per carcass.
A note on the high price... yes, food blogs have contributed to higher demand. The steers do not help with the supply...one tail per carcass.
Posted on 4/19/24 at 2:03 pm to SpotCheckBilly
A thread on beef shanks by the lovely and talented LouisianaLady
Please consider this thread if making the beef varietal
Please consider this thread if making the beef varietal
Posted on 4/19/24 at 3:05 pm to SpotCheckBilly
quote:
. Not sure why it didn't get a higher rating:
Red wine typical over white
More of a boil vs braise considering he basically completely submerged the meat in the liquid
He had a great opportunity to remove some of the fat at the end but missed it
IWSEI
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