I wanted to get a perfect finish when cooking my oxtail so I started
it on the stove top and finished it in the oven. Oh boy!! was it
tasty and moist. It only took 1 1/2hrs to finish. Try it some
sometime; prepare it the same why you would prepare a beef stew.

On Jan 19, 3:43 pm, wrote:
> I wanted to get a perfect finish when cooking my oxtail so I started
> it on the stove top and finished it in the oven. Oh boy!! was it
> tasty and moist. It only took 1 1/2hrs to finish. Try it some
> sometime; prepare it the same why you would prepare a beef stew.

I've never cooked one. Any more detailed instructions?
Come to think of it, I'm not even sure where to get oxtail.

John Kane, Kingston ON Canada

"John Kane" > wrote in message
...
> On Jan 19, 3:43 pm, wrote:
snippage

> Come to think of it, I'm not even sure where to get oxtail.
>
> John Kane, Kingston ON Canada



Usually the north end of a south bound ox (VBG). Most meat markets can
accomodate you if you ask someone who actually does the meat cutting (not
the kid out front who waits on you).
-ginny

wrote:

> I wanted to get a perfect finish when cooking my oxtail so I started
> it on the stove top and finished it in the oven. Oh boy!! was it
> tasty and moist. It only took 1 1/2hrs to finish. Try it some
> sometime; prepare it the same why you would prepare a beef stew.

Oxtails stew is one of my favourites. When properly braised the meat on
those babies are tender and sweet and have a lot of nice flavour.
Unfortunately, oxtails have become quite expensive. They used to be one
of those cuts that was dirt cheap because no one seemed interested in
going to all the work to cook them. I don't know where they are all
going these days, but for what it costs for enough oxtail to make a
decent serving you can cook a steak and save all that preparation.

On Sat 19 Jan 2008 01:54:44p, John Kane told us...

> On Jan 19, 3:43 pm, wrote:
>> I wanted to get a perfect finish when cooking my oxtail so I started
>> it on the stove top and finished it in the oven. Oh boy!! was it
>> tasty and moist. It only took 1 1/2hrs to finish. Try it some
>> sometime; prepare it the same why you would prepare a beef stew.
>
> I've never cooked one. Any more detailed instructions?
> Come to think of it, I'm not even sure where to get oxtail.
>
> John Kane, Kingston ON Canada

Do you know any oxen?

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
'Imagination is more important than
knowledge' - Einstein
*******************************************

John Kane > wrote:

> Any more detailed instructions?

Here is a very good recipe from _Trattoria_ by Patricia Wells. It is
actually from Checchino dal 1887, a well-known Roman restaurant in the
Testaccio area.

Victor

Coda alla vaccinara
Braised Oxtail with Tomatoes, Onions and Celery

3 tablespoons extra virgin oil
2 oz (60 g) minced pancetta
5 lb (2.5 kg) oxtail, cut into 4-inch (10-cm) pieces (about 15 pieces)
Sea salt and freshly ground black pepper to taste
2 whole cloves
3 small onions, peeled and halved
3 plump fresh garlic cloves, minced
16 fl oz (500 ml) dry white wine, preferably a Chardonnay
One 28-oz (765-g) can peeled Italian plum tomatoes in juice or one 28-oz
(765-g) can crushed tomatoes in purée
8 ribs celery, trimmed to 6-inch (15-cm) lengths
1 oz (30 g) unsweetened chocolate, grated (optional)
2 tablespoons pine nuts (optional)
2 tablespoons sultanas (optional)

1. In a 10 1/2-pint (6-l) flameproof casserole with a lid, combine the
oil and pancetta over moderate heat. Cook the pancetta just until
browned and crisp, 3 to 4 minutes. Remove the pancetta with a slotted
spoon and set aside. Add the oxtail pieces and brown thoroughly on all
sides, about 15 minutes. This may have to be done in batches. Do not
crowd the meat in the pan and do not allow the pieces of oxtail to
touch. Once the meat is browned, season it generously with salt and
pepper. Stick the cloves into 2 of the onion halves and add to the
casserole. Add the remaining onions, the browned pancetta and the
garlic, and cook for 2 to 3 minutes. Add the wine and stir to
incorporate. If using whole canned tomatoes, place a food mill over the
casserole and purée the tomatoes directly into it. Crushed tomatoes can
be added straight from the can. Cover and bring just to a simmer over
moderate heat. Reduce the heat to very low and simmer gently until the
oxtail is fork-tender and the meat is falling off the bones, about 4
hours. Turn the meat two or three times during the cooking period.
(The stew can be prepared up to this point 1 day in advance. Remove the
casserole from the heat and allow to cool for several hours. Cover and
refrigerate. At serving time, remove the casserole from the
refrigerator and, with a small spoon, remove and discard any fat that
has solidified on the surface. Bring to a simmer before proceeding with
the recipe.)

2. Add the celery, slipping it under the pieces of oxtail so it cooks
in the sauce. Simmer until the celery is tender, about 15 minutes.
About 10 minutes before the celery is cooked, stir in the chocolate and
add the pine nuts and raisins, if using. Taste the sauce, seasoning it
as necessary. To serve, transfer the pieces of oxtail to individual
warmed dinner plates. Spoon several tablespoons of the sauce around the
meat and arrange the pieces of celery alongside.

Yield: 4 to 6 servings

Wine suggestion: With this dish, we drank a 4-year-old Colle Picchioni,
considered one of the best wines of the Castelli Romani area of Rome.
Its sturdiness stands up well to the robust flavours of the oxtail.

In article
>,
John Kane > wrote:

> On Jan 19, 3:43 pm, wrote:
> > I wanted to get a perfect finish when cooking my oxtail so I started
> > it on the stove top and finished it in the oven. Oh boy!! was it
> > tasty and moist. It only took 1 1/2hrs to finish. Try it some
> > sometime; prepare it the same why you would prepare a beef stew.
>
> I've never cooked one. Any more detailed instructions?
> Come to think of it, I'm not even sure where to get oxtail.
>
> John Kane, Kingston ON Canada


Supermarket. I do them in the pressure cooker for about an hour and a
half. A local Vietnamese restaurant makes a wonderful pho with oxtails.
The meat just fell off the bone. The chef said he cooks them for about
6 hours. I believe it.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

In article >,
jay > wrote:

> On Sat, 19 Jan 2008 12:54:44 -0800 (PST), John Kane wrote:
>
> > On Jan 19, 3:43 pm, wrote:
> >> I wanted to get a perfect finish when cooking my oxtail so I started
> >> it on the stove top and finished it in the oven. Oh boy!! was it
> >> tasty and moist. It only took 1 1/2hrs to finish. Try it some
> >> sometime; prepare it the same why you would prepare a beef stew.
> >
> > I've never cooked one. Any more detailed instructions?
> > Come to think of it, I'm not even sure where to get oxtail.
> >
> > John Kane, Kingston ON Canada
>
> Swinging Tenderloin
>
> ox tail
> 1 onion, chopped
> salt
> pepper
> flour
> 1/2 teaspoon ground cloves
> 2 bay leaves
> carrots, chopped
>
> 1. Salt and pepper and flour then brown tails in oven in pot uncovered.
>
> 2. Sprinkle onion over tails when nearly ready to remove from oven.
>
> 3. Add cloves, bay leaves and carrots and water to cover. Put lid on pot.
>
> 4. Bake about 2 hours about 325 degrees. Serve with rice or noodles.
>
>
> jay


Have you made it, Jay. That looks like way too much cloves.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

On Jan 19, 1:14�pm, Dave Smith wrote:

> Oxtails stew is one of my favourites. When
> properly braised the meat on those babies are
> tender and sweet and have a lot of nice flavour.

How many pounds would you buy to serve two
adults?

Does anyone have a good Oxtail soup recipe? My mother used to make it
with barley, and sadly, that
is all remember.


>

KevinS wrote:

> On Jan 19, 1:14�pm, Dave Smith wrote:
>
> > Oxtails stew is one of my favourites. When
> > properly braised the meat on those babies are
> > tender and sweet and have a lot of nice flavour.
>
> How many pounds would you buy to serve two
> adults?

It is hard to say. They are basically bones with a little bit of meat on
them. It depends on how big the bones and how meaty they are. The only
way I can suggest is to look at them and and figure out how much meat
there is on the bones and how many of them you need for a decent feed.

On Sun, 20 Jan 2008 05:56:11 -0800 (PST), TerryinDTW
> wrote:

>Does anyone have a good Oxtail soup recipe? My mother used to make it
>with barley, and sadly, that is all remember.
>
I would imagine you'd make it like any other beef and barley soup.

Here's a recipe I snagged from Cooks.com. I would do it a similar
way, because I like thyme and bay is a nice addition - except I'd only
use one leaf. I might add a few drops of (Lea & Perrins)
Worcestershire if it needed a little extra oomph - no more than 1/4
tsp. Refrigerating overnight would be optional for me and I'd rather
use the parsley in a garlic/butter mixture for garlic bread.


OXTAIL SOUP WITH BARLEY

2 lb. oxtails, disjointed
2 qt. water
1/2 c. pearl barley
2 med. onions, sliced
3 ribs celery, chopped
3 carrots, cut in 1/4 inch slices
2 bay leaves
2 tsp. salt
1/2 tsp. each pepper and thyme
1/2 c. chopped fresh parsley

Combine all ingredients except parsley in large kettle or Dutch oven.
Bring to boil, reduce heat, cover and simmer 2 1/2 to 3 hours, or
until meat falls from bones. With slotted spoon remove oxtails and
cool. Cut any meat from bones and return meat to soup. Refrigerate
overnight.

Next day lift off fat and discard. Heat and season soup with more salt
and pepper, if desired, and sprinkle with parsley. Good with crusty
bread.

Makes 6 servings.

--
See return address to reply by email
remove the smiley face first

In article >,
jay > wrote:

> On Sat, 19 Jan 2008 19:26:16 -0600, Melba's Jammin' wrote:
>
> > In article >,
> > jay > wrote:
> >
> >> On Sat, 19 Jan 2008 12:54:44 -0800 (PST), John Kane wrote:
> >>
> >>> On Jan 19, 3:43 pm, wrote:
> >>>> I wanted to get a perfect finish when cooking my oxtail so I started
> >>>> it on the stove top and finished it in the oven. Oh boy!! was it
> >>>> tasty and moist. It only took 1 1/2hrs to finish. Try it some
> >>>> sometime; prepare it the same why you would prepare a beef stew.
> >>>
> >>> I've never cooked one. Any more detailed instructions?
> >>> Come to think of it, I'm not even sure where to get oxtail.
> >>>
> >>> John Kane, Kingston ON Canada
> >>
> >> Swinging Tenderloin
> >>
> >> ox tail
> >> 1 onion, chopped
> >> salt
> >> pepper
> >> flour
> >> 1/2 teaspoon ground cloves
> >> 2 bay leaves
> >> carrots, chopped
> >>
> >> 1. Salt and pepper and flour then brown tails in oven in pot uncovered.
> >>
> >> 2. Sprinkle onion over tails when nearly ready to remove from oven.
> >>
> >> 3. Add cloves, bay leaves and carrots and water to cover. Put lid on pot.
> >>
> >> 4. Bake about 2 hours about 325 degrees. Serve with rice or noodles.
> >>
> >>
> >> jay
> >
> >
> > Have you made it, Jay.
>
> Yes! I ate this recipe as a child. It was passed down to me from a family
> friend and it is solid. Personally I am not a great fan of cloves but to me
> the cloves make the dish. Use 1/2 tsp or less of whole cloves if you are
> skeptical.
>
> jay


I'm skeptical of anything more than a pinch of ground cloves anywhere!
<grin> I use ground cloves in fruit butters and always warn folks that
a little goes a very long way. That's why a half teaspoon seems like a
lot to me. I don't think whole cloves are as potent; i often stud a
whole onion with whole cloves when making shicken noodle zoop. I love
oxtails -- another meat department item that used to be dirt cheap and
has now increased woefully in price.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

In article
>,
TerryinDTW > wrote:

> Does anyone have a good Oxtail soup recipe? My mother used to make it
> with barley, and sadly, that
> is all remember.
>
>
> >

I think you make it up as you go, Terry. Wash the oxtails and cover
them with cold water plus a couple inches and bring to a boil. Add a
bay leaf and a whole onion and a stalk of celery, chunked; some
peppercorns. A little salt. Maybe a carrot, too. Reduce heat and
cook slowly until the cows come home. When the meat's tender, remove it
and strain the broth of the mushy vegetables. Correct the seasoning and
if you're of a mind and can stand the wait, refrigerate the broth
overnight and remove the layer of fat. Back in the kettle with the
broth and the meat and add diced vegetables of your preference, or add
some barley and cook until done. The barley will thicken the soup,
which is why i always like to cook the barley separately and add it to
the pot when all's about done cooking.

I wonder if a splash of red wine would be a good thing to add. I don't
know.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

On Jan 19, 4:07 pm, "Virginia Tadrzynski" > wrote:
> "John Kane" > wrote in message
>
> ...> On Jan 19, 3:43 pm, wrote:
>
> snippage
>
> > Come to think of it, I'm not even sure where to get oxtail.
>
> > John Kane, Kingston ON Canada
>
> Usually the north end of a south bound ox (VBG).

Local historical sites with ox teams might object.

Most meat markets can
> accomodate you if you ask someone who actually does the meat cutting (not
> the kid out front who waits on you).
> -ginny

They're usually the same people where I shop. I suppose it is
something that one would have to ask for. I don't even remember
seeing pigs' tails around here.

John Kane, Kingston ON Canada

On Jan 19, 7:08 pm, jay > wrote:
> On Sat, 19 Jan 2008 12:54:44 -0800 (PST), John Kane wrote:
> > On Jan 19, 3:43 pm, wrote:
> >> I wanted to get a perfect finish when cooking my oxtail so I started
> >> it on the stove top and finished it in the oven. Oh boy!! was it
> >> tasty and moist. It only took 1 1/2hrs to finish. Try it some
> >> sometime; prepare it the same why you would prepare a beef stew.
>
> > I've never cooked one. Any more detailed instructions?
> > Come to think of it, I'm not even sure where to get oxtail.
>
> > John Kane, Kingston ON Canada
>
> Swinging Tenderloin
>
> ox tail
> 1 onion, chopped
> salt
> pepper
> flour
> 1/2 teaspoon ground cloves
> 2 bay leaves
> carrots, chopped
>
> 1. Salt and pepper and flour then brown tails in oven in pot uncovered.
>
> 2. Sprinkle onion over tails when nearly ready to remove from oven.
>
> 3. Add cloves, bay leaves and carrots and water to cover. Put lid on pot.
>
> 4. Bake about 2 hours about 325 degrees. Serve with rice or noodles.
>
> jay

Looks good, thank you.

John Kane, Kingston ON Canada

On Jan 19, 6:19 pm, (Victor Sack) wrote:
> John Kane > wrote:
> > Any more detailed instructions?
>
> Here is a very good recipe from _Trattoria_ by Patricia Wells. It is
> actually from Checchino dal 1887, a well-known Roman restaurant in the
> Testaccio area.
>
> Victor
>
> Coda alla vaccinara
> Braised Oxtail with Tomatoes, Onions and Celery
>
> 3 tablespoons extra virgin oil
> 2 oz (60 g) minced pancetta
> 5 lb (2.5 kg) oxtail, cut into 4-inch (10-cm) pieces (about 15 pieces)
> Sea salt and freshly ground black pepper to taste
> 2 whole cloves
> 3 small onions, peeled and halved
> 3 plump fresh garlic cloves, minced
> 16 fl oz (500 ml) dry white wine, preferably a Chardonnay
> One 28-oz (765-g) can peeled Italian plum tomatoes in juice or one 28-oz
> (765-g) can crushed tomatoes in purée
> 8 ribs celery, trimmed to 6-inch (15-cm) lengths
> 1 oz (30 g) unsweetened chocolate, grated (optional)
> 2 tablespoons pine nuts (optional)
> 2 tablespoons sultanas (optional)
>
> 1. In a 10 1/2-pint (6-l) flameproof casserole with a lid, combine the
> oil and pancetta over moderate heat. Cook the pancetta just until
> browned and crisp, 3 to 4 minutes. Remove the pancetta with a slotted
> spoon and set aside. Add the oxtail pieces and brown thoroughly on all
> sides, about 15 minutes. This may have to be done in batches. Do not
> crowd the meat in the pan and do not allow the pieces of oxtail to
> touch. Once the meat is browned, season it generously with salt and
> pepper. Stick the cloves into 2 of the onion halves and add to the
> casserole. Add the remaining onions, the browned pancetta and the
> garlic, and cook for 2 to 3 minutes. Add the wine and stir to
> incorporate. If using whole canned tomatoes, place a food mill over the
> casserole and purée the tomatoes directly into it. Crushed tomatoes can
> be added straight from the can. Cover and bring just to a simmer over
> moderate heat. Reduce the heat to very low and simmer gently until the
> oxtail is fork-tender and the meat is falling off the bones, about 4
> hours. Turn the meat two or three times during the cooking period.
> (The stew can be prepared up to this point 1 day in advance. Remove the
> casserole from the heat and allow to cool for several hours. Cover and
> refrigerate. At serving time, remove the casserole from the
> refrigerator and, with a small spoon, remove and discard any fat that
> has solidified on the surface. Bring to a simmer before proceeding with
> the recipe.)
>
> 2. Add the celery, slipping it under the pieces of oxtail so it cooks
> in the sauce. Simmer until the celery is tender, about 15 minutes.
> About 10 minutes before the celery is cooked, stir in the chocolate and
> add the pine nuts and raisins, if using. Taste the sauce, seasoning it
> as necessary. To serve, transfer the pieces of oxtail to individual
> warmed dinner plates. Spoon several tablespoons of the sauce around the
> meat and arrange the pieces of celery alongside.
>
> Yield: 4 to 6 servings
>
> Wine suggestion: With this dish, we drank a 4-year-old Colle Picchioni,
> considered one of the best wines of the Castelli Romani area of Rome.
> Its sturdiness stands up well to the robust flavours of the oxtail.

Ah, much fancier than I was expecting. It looks delicious : thanks
very much

Melba's Jammin' wrote:

> II think you make it up as you go, Terry. Wash the oxtails and cover
> them with cold water plus a couple inches and bring to a boil. Add a
> bay leaf and a whole onion and a stalk of celery, chunked; some
> peppercorns. A little salt. Maybe a carrot, too. Reduce heat and
> cook slowly until the cows come home. When the meat's tender, remove it
> and strain the broth of the mushy vegetables. Correct the seasoning and
> if you're of a mind and can stand the wait, refrigerate the broth
> overnight and remove the layer of fat. Back in the kettle with the
> broth and the meat and add diced vegetables of your preference, or add
> some barley and cook until done. The barley will thicken the soup,
> which is why i always like to cook the barley separately and add it to
> the pot when all's about done cooking.
>
> I wonder if a splash of red wine would be a good thing to add. I don't
> know.

For oxtail soup I would use beer.

In article
>,
KevinS > wrote:

> On Jan 19, 1:14?pm, Dave Smith wrote:
>
> > Oxtails stew is one of my favourites. When
> > properly braised the meat on those babies are
> > tender and sweet and have a lot of nice flavour.
>
> How many pounds would you buy to serve two
> adults?


I'd look for a package with 6-8 pieces (joints). They will vary in size
(diameter) -- the large ones will have more meat and have more fat on
them.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

In article
>,
John Kane > wrote:

> On Jan 19, 4:07 pm, "Virginia Tadrzynski" > wrote:
> > "John Kane" > wrote in message
> >
> > ...>
> > On Jan 19, 3:43 pm, wrote:
> >
> > snippage
> >
> > > Come to think of it, I'm not even sure where to get oxtail.
> >
> > > John Kane, Kingston ON Canada
> >
> > Usually the north end of a south bound ox (VBG).
>
> Local historical sites with ox teams might object.
>
> Most meat markets can
> > accomodate you if you ask someone who actually does the meat cutting (not
> > the kid out front who waits on you).
> > -ginny
>
> They're usually the same people where I shop. I suppose it is
> something that one would have to ask for. I don't even remember
> seeing pigs' tails around here.
>
> John Kane, Kingston ON Canada

Nowadays they're just beef tails, John; not necessarily from oxen. They
are sold in packages in my supermarket.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

In article >, Dave Smith > wrote:
>KevinS wrote:
>
>> On Jan 19, 1:14�pm, Dave Smith wrote:
>>
>> > Oxtails stew is one of my favourites. When
>> > properly braised the meat on those babies are
>> > tender and sweet and have a lot of nice flavour.
>>
>> How many pounds would you buy to serve two
>> adults?
>
>It is hard to say. They are basically bones with a little bit of meat on
>them. It depends on how big the bones and how meaty they are. The only
>way I can suggest is to look at them and and figure out how much meat
>there is on the bones and how many of them you need for a decent feed.

Sadly, the ox tails around here lately have been so bloody fatty
they're not worth buying. :-(

Cheers, Phred.

--
LID

On Jan 21, 9:16 am, (Phred) wrote:
> In article >, Dave Smith > wrote:
> >KevinS wrote:
>
> >> On Jan 19, 1:14�pm, Dave Smith wrote:
>
> >> > Oxtails stew is one of my favourites. When
> >> > properly braised the meat on those babies are
> >> > tender and sweet and have a lot of nice flavour.
>
> >> How many pounds would you buy to serve two
> >> adults?
>
> >It is hard to say. They are basically bones with a little bit of meat on
> >them. It depends on how big the bones and how meaty they are. The only
> >way I can suggest is to look at them and and figure out how much meat
> >there is on the bones and how many of them you need for a decent feed.
>
> Sadly, the ox tails around here lately have been so bloody fatty
> they're not worth buying. :-(
>
> Cheers, Phred.

The obesity epidemic is spreading

John Kane, Kingston ON Canada

In article >, John Kane > wrote:
>On Jan 21, 9:16 am, (Phred) wrote:
>> In article >, Dave Smith <adavid.sm...@symp=
>atico.ca> wrote:
>> >KevinS wrote:
>>
>> >> On Jan 19, 1:14=EF=BF=BDpm, Dave Smith wrote:
>>
>> >> > Oxtails stew is one of my favourites. When
>> >> > properly braised the meat on those babies are
>> >> > tender and sweet and have a lot of nice flavour.
>>
>> >> How many pounds would you buy to serve two
>> >> adults?
>>
>> >It is hard to say. They are basically bones with a little bit of meat on
>> >them. It depends on how big the bones and how meaty they are. The only
>> >way I can suggest is to look at them and and figure out how much meat
>> >there is on the bones and how many of them you need for a decent feed.
>>
>> Sadly, the ox tails around here lately have been so bloody fatty
>> they're not worth buying. :-(
>
>The obesity epidemic is spreading

Yeah. Obesity does that.

Cheers, Phred.

--
LID

On Jan 20, 1:53*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> *TerryinDTW > wrote:
> > Does anyone have a good Oxtail soup recipe? My mother used to make it
> > with barley, and sadly, that
> > is all remember.
>
> I think you make it up as you go, Terry. *Wash the oxtails and cover
> them with cold water plus a couple inches and bring to a boil. *Add a
> bay leaf and a whole onion and a stalk of celery, chunked; some
> peppercorns. *A little salt. *Maybe a carrot, too. * *Reduce heat and
> cook slowly until the cows come home. *When the meat's tender, remove it
> and strain the broth of the mushy vegetables. *Correct the seasoning and
> if you're of a mind and can stand the wait, refrigerate the broth
> overnight and remove the layer of fat. *Back in the kettle with the
> broth and the meat and add diced vegetables of your preference, or add
> some barley and cook until done. *The barley will thicken the soup,
> which is why i always like to cook the barley separately and add it to
> the pot when all's about done cooking.
>
> I wonder if a splash of red wine would be a good thing to add. *I don't
> know.
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
> Laissez les bons temps rouler!

THANK YOU!!!

On Wed 23 Jan 2008 04:43:33a, TerryinDTW told us...

> On Jan 20, 1:53*pm, Melba's Jammin' >
> wrote:
>> In article
>> >,
>>
>> *TerryinDTW > wrote:
>> > Does anyone have a good Oxtail soup recipe? My mother used to make it
>> > with barley, and sadly, that is all remember.
>>
>> I think you make it up as you go, Terry. *Wash the oxtails and cover
>> them with cold water plus a couple inches and bring to a boil. *Add a
>> bay leaf and a whole onion and a stalk of celery, chunked; some
>> peppercorns. *A little salt. *Maybe a carrot, too. * *Reduce heat and
>> cook slowly until the cows come home. *When the meat's tender, remove it
>
>> and strain the broth of the mushy vegetables. *Correct the seasoning and
>
>> if you're of a mind and can stand the wait, refrigerate the broth
>> overnight and remove the layer of fat. *Back in the kettle with the
>> broth and the meat and add diced vegetables of your preference, or add
>> some barley and cook until done. *The barley will thicken the soup,
>> which is why i always like to cook the barley separately and add it to
>> the pot when all's about done cooking.
>>
>> I wonder if a splash of red wine would be a good thing to add. *I don't
>> know.
>>
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com
>> Laissez les bons temps rouler!
>
> THANK YOU!!!
>

If you like root vegetables, this one is quite good...

Oxtail Soup

3 pounds beef oxtail
3 teaspoons salt
1/4 teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons brandy (optional)
6 cups water
1/2 teaspoon dried savory
1 bay leaf
1/2 cup barley
2 ounces dried mushrooms

1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and
slice.

2. Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450
degrees F for 45 minutes. Drain off fat, reserving about 2 tablespoons.

3. Add 1 cup of water to roasting pan in which oxtails were browned. Heat,
stirring constantly, to dissolve browned bit. Reserve.

4. In a large stock pot, saute onion, carrots, parsnip, mushrooms and
turnip in reserved fat until soft, about 10 minutes. Add browned oxtails.
Drizzle brandy over the saute. Ignite.

5. Pour reserved water and browning over the oxtails and vegetables. Add
remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper.
Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours.
Adjust seasonings

NOTE: I like the brandy in it, but red wine (as Barb suggested) would also
be very good.

--
Wayne Boatwright

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Date: Wednesday, 01(I)/23(XXIII)/08(MMVIII)
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PC! Politically Correct (or) Pure Crap!
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