Oxtail recipes

anon71

I bought an oxtail at the wknd. Currently in the freezer. It weighs about 850grms. There's not a huge amount of meat on it which I'm assuming is normal. Nice bit of fat.
Would any boardsies have any tried and trusted recipes I could try? I've never cooked with it before but am dying to try. I have a slow cooker of that helps.
I know I could Google recipes but I'd rather be able to ask questions from someone who's cooked one before.

Subcomandante Marcos

Jamie Oliver's stew is decent.

http://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/

Minder

Spanish oxtail stew

http://www.theguardian.com/lifeandstyle/2015/jul/02/20-best-spanish-recipes-part-4-ofm-stew-gazpacho-ice-cream

anon71

I'll have to source a couple more tails but both the above sound gorgeous. I know it's not stew weather but it's the first time I saw one in the butchers so I didn't want to leave it there.

anon71

Minder wrote: »

Spanish oxtail stew

http://www.theguardian.com/lifeandstyle/2015/jul/02/20-best-spanish-recipes-part-4-ofm-stew-gazpacho-ice-cream

It doesn't say to remove the oxtail when it's done. Does that mean to serve the tail on the plate as part of the stew? Or do I just assume I strip of the meat first?

Kovu

anon71 wrote: »

It doesn't say to remove the oxtail when it's done. Does that mean to serve the tail on the plate as part of the stew? Or do I just assume I strip of the meat first?

Is your tail not chopped into pieces?

anon71

Kovu wrote: »

Is your tail not chopped into pieces?

It's chopped into 4 or 5 pieces I think. I'm just wondering from a presentation point of view and I suppose ease of eating. I love getting stuck in and using my fingers wouldn't bother me but I know some people who eat spare ribs with a knife and fork which I would find odd.

Kovu

I've only made stews with it and left the bones in, the meat was pretty much falling off them by the time I served it though. That meant I could serve some without bone for whoever was fussy!

Have no recipe I'm afraid, I always wing my stews :pac:

duploelabs

A pressure cooker really comes into it's own when cooking Ox Tail

anon71

Kovu wrote: »

I've only made stews with it and left the bones in, the meat was pretty much falling off them by the time I served it though. That meant I could serve some without bone for whoever was fussy!

Have no recipe I'm afraid, I always wing my stews :pac:

I would usually as well. I'm what ya might term an "instinctive" cook. 😀 Just when I've never cooked with it before I'd like some pointers.

But both the recipe links posted above sound pretty straight forward.

anon71

duploelabs wrote: »

A pressure cooker really comes into it's own when cooking Ox Tail

I don't have one. I'll probably brown it off first and bung it in my slow cooker.

anon71

Meant to post a follow up sooner. I browned off the oxtail in a pan, and used Jamie Oliver's recipe as my basis.

My husband flat out refused to eat it. I don't know what exactly happened but it just ended up a fatty oily gloopy mess. I had skimmed it a few times so I just don't know. Also I found the smell to be quite strong which also put me off.

I stripped the meat off the bones and mixed it with the dogs dry food for a few days. She was delighted.

I was so disappointed but I don't think I'll bother again.

The Hill Billy

Sorry to hear that. It can be quite fatty & you did the right thing by skimming it. Don't let it stop you - it really is the most amazing meat.

odyssey06

If you are slow cooking, rib steak pieces will probably be a lot less hassle \ less risk of gloopiness.
Make sure it's rib steak, a lot of steak pieces are round steak, I find rib steak more tender and flavoursome when slow cooked.
You could use a can of oxtail soup as your cooking sauce

This:
http://www.fxbuckleybutchers.ie/meat/beef/rib-steak.html

Not This:
http://www.fxbuckleybutchers.ie/meat/beef/round-steak-pieces.html

BuffyBot

http://thewoksoflife.com/2015/03/chinese-braised-oxtails/

Definitely worth trying.

RasTa

This is also freaking delicious

https://www.youtube.com/watch?v=O7xcJ_z78mk

anon71

I think if I were to attempt it again I wouldn't use the slow cooker. I think the results would have been a lot better in a conventional oven. Obviously as the slow cooker doesn't reduce down the liquid I probably should have reduced the quantities.

Maybe when the weather gets rubbish again I might give it another go.

Dizzyblonde

I always halve the amount of liquid when I'm using the slow cooker, otherwise the dish turns out bland and watery.