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re: Ox Tail Stew (photos)
Posted on 9/30/13 at 7:22 am to MeridianDog
Posted on 9/30/13 at 7:22 am to MeridianDog
Looks great. Couple points though:
1\ Thanks to Henry Ford and John Deere, Oxen are now obsolete. And it's not just oxen who have seen their numbers disapear, but other beasts of burden as well. Except in like Bangladesh. Unless your grocer is importing Ox tails from 3rd world countries, what you have there is run of the mill cow tail.
2\ I could gash the LSU secondary for 190 yards and 3 scores with my kid as QB.
1\ Thanks to Henry Ford and John Deere, Oxen are now obsolete. And it's not just oxen who have seen their numbers disapear, but other beasts of burden as well. Except in like Bangladesh. Unless your grocer is importing Ox tails from 3rd world countries, what you have there is run of the mill cow tail.
2\ I could gash the LSU secondary for 190 yards and 3 scores with my kid as QB.
2
Posted on 9/30/13 at 7:27 am to LSUballs
quote:
1\ Thanks to Henry Ford and John Deere, Oxen are now obsolete. And it's not just oxen who have seen their numbers disapear, but other beasts of burden as well. Except in like Bangladesh. Unless your grocer is importing Ox tails from 3rd world countries, what you have there is run of the mill cow tail.
quote:
2\ I could gash the LSU secondary for 190 yards and 3 scores with my kid as QB
Posted on 9/30/13 at 7:31 am to LSUballs
Mr. Balls
I know that they were the south end of a north bound Bossy cow. There was never any misconception in my mind about the animal.
The labeling did say Ox Tails though. Do we have a lawsuit?
As for point #2, LSU will kill MSU this weekend. It won't be pretty.
I know that they were the south end of a north bound Bossy cow. There was never any misconception in my mind about the animal.
The labeling did say Ox Tails though. Do we have a lawsuit?
As for point #2, LSU will kill MSU this weekend. It won't be pretty.
This post was edited on 9/30/13 at 7:32 am
Posted on 9/30/13 at 7:35 am to Rohan2Reed
Pre-cooked = raw for people that can't look at a photo of the material on the plate, so do put the emoticon some place convenient in your anatomy.
Posted on 9/30/13 at 7:39 am to CITWTT
try and step up your game as far as the english language goes today k CT?
Posted on 9/30/13 at 7:54 am to Rohan2Reed
Pre = prior to a certain action being taken.
Posted on 9/30/13 at 7:57 am to CITWTT
quote:
no piece of the animal was wasted.
That's why I buy hot dogs.
Looks good but that is something I 'm never going to have cravings for.
Posted on 9/30/13 at 8:25 am to fatboydave
Looks pretty good MD. I do my Oxtail a little different.
I like to add tomato and anchovy paste before deglazing the pot. It helps build up the flavors a little more. Also, I cook with the top off to reduce the reduce the sauce.
Oxtail is a fantastic and inexpensive protein. Good call.
I like to add tomato and anchovy paste before deglazing the pot. It helps build up the flavors a little more. Also, I cook with the top off to reduce the reduce the sauce.
Oxtail is a fantastic and inexpensive protein. Good call.
Posted on 9/30/13 at 9:53 am to MeridianDog
heck yes... must try
Posted on 9/30/13 at 11:03 am to Oenophile Brah
quote:
I like to add tomato and anchovy paste before deglazing the pot
I had a campfire beef stew once that was very thick and very red - probably no gravy and only tomato paste used. It had stew meat, potatoes and carrots - probably onion and celery - I wasn't there when it was cooked.
Was one of the best things I have ever eaten and the guy who cooked it is dead. I have looked and looked and can't find anything similar. Wish I could. My attempts at matching it (several times)have always failed. Maybe my taste buds on the original dish were altered by Whiskey, but I can't remember if it was good whiskey or bad whiskey so ....
Posted on 9/30/13 at 11:04 am to MeridianDog
You should have like a cooking retreat at your house one weekend. Looks great.
Posted on 9/30/13 at 11:05 am to Winkface
quote:
You should have like a cooking retreat at your house one weekend
We could do Gumbo
or crock pot BBQ
This post was edited on 9/30/13 at 11:06 am
Posted on 9/30/13 at 11:12 am to MeridianDog
Pastes are a great way to increase the flavor on stews and braises. Another thing you can try is to remove the meat and larger chunks of veg and blend the "sauce", it thins it out and makes it easier to reduce. Looks a little more appealing on the plate too.
Posted on 9/30/13 at 11:14 am to MeridianDog
you had me at this pic....over some of your cornbread
Posted on 9/30/13 at 4:30 pm to ruzil
Looks great. Got to try that soon.
Posted on 10/1/13 at 9:25 am to MeridianDog
Google osso buco recipes, go for Epicurious or Bon Appetit or Gourmet. This is a dish of the Roman era getting the last miles out of an Ox. It comes braised in a light tomato based braising liquid, starts of the stove to brown things, then in the oven covered to simmer slowly til fork tender on the bone.
Posted on 10/2/13 at 2:20 pm to CITWTT
Thanks for this post MD. Looked so good I made it yesterday using your procedure.
This wasn't cheap protein though. Ox tails were over $5 / lb so I had over $30 of ox tails in there!
It was very good. Very distinct robust flavor. I added tomatoes and mushrooms and additional spices. The 5 hr cooking thing will probably limit how often I make this in the future but it was an interesting adventure. Got about a gallon or so left and will enjoy it the next couple of days.
Posted on 10/2/13 at 3:43 pm to Nawlens Gator
Sorry NG. There is no way I paid $5.00 a pound for mine. I guess your's got a little expensive. Maybe you got real ox tails from SE Asia.
Glad it turned out good for you. We got three meals out of our stew so maybe your overall cost per serving wont be out the roof.
Picture of finished product?
Glad it turned out good for you. We got three meals out of our stew so maybe your overall cost per serving wont be out the roof.
Picture of finished product?
This post was edited on 10/2/13 at 3:47 pm
Posted on 10/6/13 at 5:10 pm to MeridianDog
I got inspired by the op.
Making this recipe and some mustard greens on the side. Got the oxtails at fresh market. I grabbed a beef shank to have a little more meat for the stew.
Making this recipe and some mustard greens on the side. Got the oxtails at fresh market. I grabbed a beef shank to have a little more meat for the stew.
Posted on 10/6/13 at 7:34 pm to BugAC
Nice. How was it?
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