boy does this sound good......haven't seen oxtails in the market
lately, I'm going to have to look for some.

http://www.nytimes.com/2011/02/06/ma...html?ref=style

On Feb 3, 4:15*pm, ImStillMags > wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://www.nytimes.com/2011/02/06/ma...html?ref=style

Were can I buy Jamaican Oxtails? ;-)

John Kuthe...

On 03/02/2011 5:15 PM, ImStillMags wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://www.nytimes.com/2011/02/06/ma...html?ref=style

IMO it seems odd to use brown sugar with short ribs because they tend to
be slightly sweet to begin with, not to mention the issue of heating up
sugar until it starts to smoke and turns black. Not saying that it
couldn't be good I also wouldn't have thought of short ribs need hot
peppers. Maybe it's just that I have had so many good braised short ribs
that I don't see any reason to use a different approach with them.

On Feb 3, 2:22*pm, Dave Smith > wrote:
> On 03/02/2011 5:15 PM, ImStillMags wrote:
>
> > boy does this sound good......haven't seen oxtails in the market
> > lately, I'm going to have to look for some.
>
> >http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> IMO it seems odd to use brown sugar with short ribs because they tend to
> be slightly sweet to begin with, not to mention the issue of heating up
> sugar until it starts to smoke and turns black. *Not saying that it
> couldn't be good I also wouldn't have thought of short ribs need hot
> peppers. Maybe it's just that I have had so many good braised short ribs
> that I don't see any reason to use a different approach with them.

oxtails aren't short ribs.

On 03/02/2011 6:09 PM, Janet wrote:
> In om>,
> says...
>>
>> On 03/02/2011 5:15 PM, ImStillMags wrote:
>>> boy does this sound good......haven't seen oxtails in the market
>>> lately, I'm going to have to look for some.
>>>
>>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
>>
>> IMO it seems odd to use brown sugar with short ribs because they tend to
>> be slightly sweet to begin with, not to mention the issue of heating up
>> sugar until it starts to smoke and turns black. Not saying that it
>> couldn't be good I also wouldn't have thought of short ribs need hot
>> peppers. Maybe it's just that I have had so many good braised short ribs
>> that I don't see any reason to use a different approach with them.
>
> Maybe you never had oxtail?
>

No. I had a brain fart. I meant to say ox tails, but my fingers wrote
short ribs

John Kuthe wrote:
> On Feb 3, 4:15 pm, ImStillMags > wrote:
>> boy does this sound good......haven't seen oxtails in the market
>> lately, I'm going to have to look for some.
>>
>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> Were can I buy Jamaican Oxtails? ;-)

Ja make'm yourself.

nancy

Recipe by: Jeff Smith Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain. Brown the oxtails well in the oil.

I see them, but for like $3/lb. These use to be almost free.

The flavor oxtails bring is incredible, though.