"jmcquown" wrote:
>
>I remember $.59//lb flank steak, then came the fajita craze and Chinese beef
>& broccoli. I'm lucky if I can find a flank steak at all, let alone for
>less than $7.99/lb. I can buy "country ribs" (which I realize aren't "ribs"
>at all, so shut up everyone who would like to correct me) for much less per
>pound than "baby back ribs". Then restaurants started promoting their baby
>back ribs. They used to be dirt cheap. Now? Yeah, right. They're
>laughing all the way to the bank. Heh. I'm hoping oxtails don't jump on
>the restaurant menu bandwagon. I love to make oxtail soup. They're already
>pricy enough... how many tails are there, after all?
>
>Recipe I've used many times but not recently... I have no idea where I got
>it posted in 2000:
>
>Oxtail Soup:
<perused and snipped>

oxtail
The oxtail was once really from an ox but nowadays the term generally
refers to beef or veal tail. Though it's quite bony, this cut of meat
is very flavorful. Because it can be extremely tough (depending on the
age of the animal), oxtail requires long, slow braising. It's often
used for stews or soups such as the hearty English classic oxtail
soup, which includes vegetables, barley and herbs and is often
flavored with SHERRY or MADEIRA.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.