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

"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

On Dec 14, 9:30 am, ChattyCathy > wrote:
> 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...
>
Here it's usually 3.99 USD per pound.
> ....
> 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?

Our favorite is Cuban style, they call it rabo encendido. I'm still
trying to discover its secrets. The good thing is that it's utterly
delicious even if it still lacks that 'something' that our favorite
Cuban restaurant version has.. -aem

"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, but I just can't bring myself to spend that kind of
money -- you know, where your hearts stops, you hear ringing in your ears
and your hands go cold ;o)
Janet

ChattyCathy wrote:
> 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?



I love oxtail. My wife excels at braising them using her mother's
recipe. I have posted before about the cost of oxtail. They used to be
cheap, one of the cheapest meats around, but now they are expensive. I
really don't like to have to go to all that work to braise oxtails when
I could get steaks which would cost less, provide a lot more meat and be
a heck of a lot faster and easier to cook. I keep looking for them and
whenever I see them at a reasonable price I buy them.

In article >,
ChattyCathy > wrote:

> 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?

We like them - they are no longer cheap here, either.
I flour, brown, then pressure-cook them for maybe 45 minutes with liquid
to barely cover, then add the vegetables (carrots, potatoes, celery,
onions) and cook stove-top until they're tender for oxtail stew poured
over noodles. I haven't used them for soup. Rich flavor.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12-10-2009
http://www.webstaurantstore.com/blog - a fun read

Melba's Jammin' wrote:
> In article >,
> ChattyCathy > wrote:
>
>> 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?
>
> We like them - they are no longer cheap here, either.
> I flour, brown, then pressure-cook them for maybe 45 minutes with liquid
> to barely cover, then add the vegetables (carrots, potatoes, celery,
> onions) and cook stove-top until they're tender for oxtail stew poured
> over noodles. I haven't used them for soup. Rich flavor.

The ones I can buy here are mostly fat. I roast them in the oven on a
raised bottom pan, drain the fat and then proceed to make soup from the
remnants. I find most of the flavor is in the bone anyway.

I have been buying them out of the "used meat" bin at about $1.00 a lb,
still entirely too much money for what used to be given away at the
butcher shop. Heart and liver were also given away there. Heart makes
wonderful ground meat and the liver is right tasty too.

"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've made this in the past:
http://thefoody.com/meat/oxtailbrawn.html

As it's served cold, it goes well with pickles etc.
Graham

George Shirley wrote:


> The ones I can buy here are mostly fat. I roast them in the oven on a
> raised bottom pan, drain the fat and then proceed to make soup from
> the remnants. I find most of the flavor is in the bone anyway.

I know what you mean. Ones I've seen lately have some fat, but quite a
bit of meat on the bone too. Anyway, you've given me another way to get
rid of the fat, thanks... I usually cook it 'the day before' (in a
Dutch oven on the stove top), then let it cool, put it in the fridge
(preferably overnight) so I can skim off any unwanted fat before
finishing it off [the next day].
>
> I have been buying them out of the "used meat" bin at about $1.00 a
> lb, still entirely too much money for what used to be given away at
> the butcher shop.

Yep, I find that just a tad annoying... (Pretty sure some folks will be
thinking chicken wings about now).

> Heart and liver were also given away there. Heart
> makes wonderful ground meat and the liver is right tasty too.

Beef liver can be great, if it's not 'cooked-to-death' ;-)

--
Cheers
Chatty Cathy

ChattyCathy wrote:

> I know what you mean. Ones I've seen lately have some fat, but quite a
> bit of meat on the bone too.

I have to weigh several factors when I buy tails. There has to be a
decent amount of meat on them. I am not paying a high price per pound
for bone and fat. You have to eyeball them to figure how many tails it
takes for a meal for one and then compare that with other foods that
don't need so much prep time. I only buy them if they are cheap and have
lots of meat.


> Anyway, you've given me another way to get
> rid of the fat, thanks... I usually cook it 'the day before' (in a
> Dutch oven on the stove top), then let it cool, put it in the fridge
> (preferably overnight) so I can skim off any unwanted fat before
> finishing it off [the next day].

I like the cook them the day before concept. Braised beef usually tastes
better done that way. However, I have one of those fat skimmer cup
thingies with the strainer on top and a spout at the bottom. Stick the
stopper in the spout, pour the liquid in and let it sit. the fat rises
to the top and you can pour it off from the bottom.

> Yep, I find that just a tad annoying... (Pretty sure some folks will be
> thinking chicken wings about now).

Yep. They used to be cheap, cheap, cheap. Now they are about the most
expensive cut of chicken per serving. I can get a couple nice sized
chicken breasts for about 2/3 the cost of wings enough for two, and
there is more meat. Come to think of it, I can buy thighs or drumsticks
for four people for less than wings for two.


> Beef liver can be great, if it's not 'cooked-to-death' ;-)

I am one of the people who helps to keep the price of liver down by not
buying it :-) I have had good liver a few times, even had seconds, but
most of my experience with liver has been negative..... other than liver
pate, which I have several times each week.

ChattyCathy wrote:

> 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?

Coda alla vaccinara!
http://en.wikipedia.org/wiki/Coda_alla_vaccinara
--
Vilco
Don't think pink: drink rosé

Janet Bostwick wrote:

> I love oxtail soup, but I just can't bring myself to spend that
kind
> of money -- you know, where your hearts stops, you hear ringing in
> your ears and your hands go cold ;o)
> Janet

Here in Italy it's still cheap, but it's seldom in the fridges. One
has to look around and ask in order to get some
--
Vilco
Don't think pink: drink rosé

ViLco wrote:

>> 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?

> Coda alla vaccinara!
> http://en.wikipedia.org/wiki/Coda_alla_vaccinara

PS - I disagree with this recipe in some parts, the best would be to
pass the italian page in some translator and ask me if something is
not clear:

http://it.wikipedia.org/wiki/Coda_alla_vaccinara
--
Vilco
Don't think pink: drink rosé

On Dec 14, 12:30 pm, ChattyCathy > wrote:
> 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 was in a grocery off my usual path just an hour ago. Kidney, heart
and oxtail on the regular meat shelf. I was very tempted, but couln't
remember the reaction from the folks I now have to feed, the last time
I made kidney pie. Aw, nuts! I'll go back tomorrow. Kidney and
heart were pretty cheap. Didn't check the price on the tail, but this
is not a neighborhood that would know from "fashionably" anything.

B

ChattyCathy > wrote:

> 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?

As posted previously...

A hearty stew or soup.

Here is one of my favourite stew recipes and a soup-like variation on
the same theme I posted before. The recipe is for coda alla vaccinara,
a Roman dish named after the butchers in old slaughterhouses which used
to be located in the Testaccio area. The recipe and the wine suggestion
are from _Trattoria_ by Patricia Wells. The recipe is credited to
Checchino dal 1887, a well-known Roman restaurant in the Testaccio area.
The variation is an improvised soup/stew based on the same idea. The
first stage can be done in a pressure cooker.

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.
_______________________________________________

Improvised variation

I wanted something more liquid, closer to soup, but still thick
enough to be called a stew. So, to the usual components (but with the
celery replaced with leeks), I added a couple of pigs' trotters - which
probably made it closer to the original recipe than the present day
pancetta (which I omitted) - and some mixed beef/chicken/vegetable
stock, thickened a bit with some dark roux. Still following some of
that classical coda alla vaccinara recipe from the famous Checchino dal
1887 in the Testaccio area of Rome, I even added some bitter chocolate
(Dolfin 77%-cacao dark flaked chocolate) at the end of cooking. Not
following that recipe, I also added some Hungarian hot paprika paste
(Univer Piros Arany csipös), also at the end of cooking. The result
turned out to be very tasty indeed.

Victor

ChattyCathy wrote:
> 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?

I don't have a recipe, and I haven't noticed oxtails on sale anywhere around
here, but boy does this bring back memories. Starting around age 12 or 13,
my friends and I used to love camping in the hills around here. In the warm
months we didn't get very fussy about food - the fixings for baloney
sandwiches were all we needed, but when the air got chilly my mother would
always send us off with a pot of oxtail soup that only needed reheating on
our little fold-up Boy Scout stove.

Her garden always had root vegetables, so the soup would be loaded with
onions, potatoes, carrots, parsnips and rutabagas in addition to the oxtail
meat. I don't know what seasonings she used; the broth was heady with
vegetables, but not strongly spiced. We'd sit on the edge of a cliff
overlooking the town lights and just eat that soup until it was gone, then
go to sleep tired and satisfied.

thanks for the memory,
Keith

>
> Coda alla vaccinara!
> http://en.wikipedia.org/wiki/Coda_alla_vaccinara
> --
> Vilco
> Don't think pink: drink rosé
>
This sounds very close to what I had at a little place in Trastevere in Rome
a few years ago. I've only had it out a few times but this was definitely
the best.

I've tried to make it a few times with limited success. It's definitely one
of those dishes that is better the next day.
Jon

On Mon, 14 Dec 2009 22:08:43 -0500, "Zeppo" >
wrote:

>> Coda alla vaccinara!
>> http://en.wikipedia.org/wiki/Coda_alla_vaccinara
>> --
>> Vilco

Calling Vilco, Giusi and MichaelK.... they need a cite! Surely one of
you can provide it.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Mon, 14 Dec 2009 22:08:43 -0500, "Zeppo" >
> wrote:
>
>>> Coda alla vaccinara!
>>> http://en.wikipedia.org/wiki/Coda_alla_vaccinara
>>> --
>>> Vilco
>
> Calling Vilco, Giusi and MichaelK.... they need a cite! Surely one of
> you can provide it.
>
Tell them to read Victor's post.

Boli

ChattyCathy wrote:
> 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?

I have only had oxtails once, and I liked them, but not enough to pay $6
per pound for what looks like a pile of bones to me.

Serene

--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

In article >, cathy1234
@mailinator.com says...
> 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?
>
Slow cooked with onions and what ever seasoning I fancy at the time,
very little water to let the juices make the gravy as it concentrates.
Serve with rice'n'peas.

Simple comfort food and a winter warmer.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

ChattyCathy wrote:

> 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?

I've made braised oxtails often. Here are some of my favorite things to
include in the braise:

Guinness and onions

Chinese 5-spice, red wine, brown sugar, and garlic

Oakland-Style (Coffee-based) Barbecue Sauce
(See Message-ID: >)

Nuoc mau (Vietnamese caramel sauce) and galangal

Jamaican jerk seasoning and beef stock

Cloves, black pepper, palm sugar, and coconut water


I'm intrigued by oxtail pate. I saw a mention of it here, and I've seen
recipes online, but I've never actually made it. I might make it this winter
if I see oxtails for a reasonable price. I did recently use oxtails to make
stock for the pot-au-feu.

Bob

bolivar wrote:

>>>> Coda alla vaccinara!
>>>> http://en.wikipedia.org/wiki/Coda_alla_vaccinara

>> Calling Vilco, Giusi and MichaelK.... they need a cite! Surely one
>> of you can provide it.

> Tell them to read Victor's post.

No need for it, I can read the italian version, and what Viktor posted is a
translation of that.
--
Vilco
Don't think pink: drink rosè

Serene Vannoy wrote:
> ChattyCathy wrote:
>> 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?
>
> I have only had oxtails once, and I liked them, but not enough to pay $6
> per pound for what looks like a pile of bones to me.

I was first introduced to them when we were first married (1973). I
could get enough for the two of us to have a really good feed of them
for less than 30 cents.

Victor Sack wrote:

> ChattyCathy > wrote:
>
>> 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?

>
> Coda alla vaccinara
> Braised Oxtail with Tomatoes, Onions and Celery

<sniped for space>
>
> Improvised variation
>
> I wanted something more liquid, closer to soup, but still thick
> enough to be called a stew. So, to the usual components (but with the
> celery replaced with leeks), I added a couple of pigs' trotters -
> which probably made it closer to the original recipe than the present
> day pancetta (which I omitted) - and some mixed beef/chicken/vegetable
> stock, thickened a bit with some dark roux. Still following some of
> that classical coda alla vaccinara recipe from the famous Checchino
> dal 1887 in the Testaccio area of Rome, I even added some bitter
> chocolate
> (Dolfin 77%-cacao dark flaked chocolate) at the end of cooking. Not
> following that recipe, I also added some Hungarian hot paprika paste
> (Univer Piros Arany csipös), also at the end of cooking. The result
> turned out to be very tasty indeed.

Thanks for posting this Victor! - gonna give this a try (and you even
solved my 'celery dilemma' i.e. I like it but my husband *abhors* it).

--
Cheers
Chatty Cathy

On Tue, 15 Dec 2009 09:48:22 -0500, Dave Smith
> wrote:

>I was first introduced to them when we were first married (1973). I
>could get enough for the two of us to have a really good feed of them
>for less than 30 cents.

times have certainly changed, haven't they? Now, it's buy a steak or
buy oxtails... they're the same price per pound.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Serene Vannoy > wrote:

> I have only had oxtails once, and I liked them, but not enough to pay $6
> per pound for what looks like a pile of bones to me.
>
> Serene

<lol> I totally agree! There are too many alternatives that cook up
just as well. :-) If not better...

The attraction is the amount of marrow and cartilage (collagen etc.).

I can get sliced beef knees for $1.49 per lb. and my personal favorite
in this pic for $1.49 on average:

<http://picasaweb.google.com/OMPOmele...33751472025789
0>

Calves feet. Simply toss the hoof section if it offends. The rest of the
ankle bones resemble ox tail a lot imho...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Tue, 15 Dec 2009 09:48:22 -0500, Dave Smith
> > wrote:
>
> >I was first introduced to them when we were first married (1973). I
> >could get enough for the two of us to have a really good feed of them
> >for less than 30 cents.
>
> times have certainly changed, haven't they? Now, it's buy a steak or
> buy oxtails... they're the same price per pound.

I think I'd choose the steak. <g> It's like I said in my last post,
there are too many alternatives to Oxtails that give the same effect.
There is NO reason to pay that price.

I mean really!!!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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sf wrote:
> On Tue, 15 Dec 2009 09:48:22 -0500, Dave Smith
> > wrote:
>
>> I was first introduced to them when we were first married (1973). I
>> could get enough for the two of us to have a really good feed of them
>> for less than 30 cents.
>
> times have certainly changed, haven't they? Now, it's buy a steak or
> buy oxtails... they're the same price per pound.


I can get two steaks for what it costs to get enough oxtails to make it
worth going to all the effort to cook them, and I will end up with at
least four times as much meat. It is next to no effort to cook the
steaks, so it is pretty much an automatic for me to get the steak
instead, or a roast.


Never the less, I really like oxtails, so I keep an eye out for them and
if the price is right I get them. It usually isn't. I do the same with
lamb shanks. They are delicious, but there is time and effort to cook
them. When I see them cheap I buy them. When the price is right I stock up.

On Tue, 15 Dec 2009 02:02:08 -0800, Bob Terwilliger wrote:
>
> Oakland-Style (Coffee-based) Barbecue Sauce
> (See Message-ID: >)

o.k., i went, looked and saved. two questions: what kind of hot peppers
do you usually use, and does it keep tolerably well?

thanks.

your pal,
blake

blake wrote:

>> Oakland-Style (Coffee-based) Barbecue Sauce
>> (See Message-ID: >)
>
> o.k., i went, looked and saved. two questions: what kind of hot peppers
> do you usually use, and does it keep tolerably well?

I think manzano chiles are just about right, but they can be difficult to
find. When I made it for Memorial Day, I used jalapeños. (Lin tends to like
green chiles better than red.) Habaneros or their ilk would probably make
the sauce virtually inedible. But other than that, just use whatever you
like, or use a combination. If the chiles have a tough skin (e.g. poblanos),
you can roast and peel them before mincing.

I've never tried to keep the sauce very long, but I'd imagine that the
flavor would have significantly degraded after a couple weeks, unless you
took steps to preserve it.

Bob

On Wed, 16 Dec 2009 00:38:43 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>>> Oakland-Style (Coffee-based) Barbecue Sauce
>>> (See Message-ID: >)
>>
>> o.k., i went, looked and saved. two questions: what kind of hot peppers
>> do you usually use, and does it keep tolerably well?
>
> I think manzano chiles are just about right, but they can be difficult to
> find. When I made it for Memorial Day, I used jalapeños. (Lin tends to like
> green chiles better than red.) Habaneros or their ilk would probably make
> the sauce virtually inedible. But other than that, just use whatever you
> like, or use a combination. If the chiles have a tough skin (e.g. poblanos),
> you can roast and peel them before mincing.
>
> I've never tried to keep the sauce very long, but I'd imagine that the
> flavor would have significantly degraded after a couple weeks, unless you
> took steps to preserve it.
>
> Bob

o.k., thanks.

your pal,
blake