On 2015-02-20 18:53, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> And....!!!!! .... Oxtails were on sale for $3.99/lb, which is the
>> best I have seen around here in years. Even better..... they were big
>> ones with lots of meat on them. I got enough for two batches of
>> oxtail stew.
>
> Oh! Good on the ox tail. I have one place with that price here but
> the stock is not regular. When they sell out, oh well. Sometimes they
> have the smaller cuts (cheaper, can be as low as 2.99) but there isnt
> much you can do with the end bits that you can't do with normal beef
> bone best i can tell.
>
> What is your recipe for ox-tail stew? I don't really have a recipe
> really for them. Kitchen sink sort of soup thing here so anything goes.
>
It's not so much a recipe as a process. Brown the pieces with a bit of
oil and then set them aside while you saute onion. celery, carrot and
musroom. Deglaze with wineor beer, add some beef broth and cook them in
a covered pot in a 300F stove for a couple hours. Let them cool and
refrigerate overnight. The next day you remove the hefty layer of
congealed fat and heat up, thicken sauce as much as required.