"ChattyCathy" > wrote in message
...
> Oxtail has become what I call "fashionably expensive" where I live i.e.
> it used to be very cheap because it was considered 'offal' - then
> certain chefs in a few fancy restaurants decided to put it on their
> menus...
>
> Anyway, I've always enjoyed oxtail (usually stewed) and have been
> jonesing for some lately, so I'm gonna buy some on my next food
> shopping trip (regardless of the price).
>
> Do any other rfc-ers enjoy oxtail - and if so, got any favorite recipes
> and/or ways of preparing it that you might like to share?
> --
> Cheers
> Chatty Cathy


I love oxtail soup I've posted a recipe here in the past

Oxtail Soup:
2 oxtails, disjointed
1/4 c. oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns in a cheesecloth bag.
Simmer for 3 hours, stirring occasionally. Remove oxtails to a platter and
let cool to the touch. Skim fat from soup. Bone the oxtails and add the
meat to the soup. Stir in remaining 1 quart water and the vegetables.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Taste soup and adjust seasonings. Stir in parsley and heat through.
Serves 8

Jill