I snagged two quite lean looking packages of oxtails this week. I read the posts from this subject of about 2 weeks ago and realize these will need long, slow braising in the oven. I don't have a pressure cooker so that's out for quick cooking. But will I need to do any prep to the tail pieces before they go in the oven??? Any cleaning or anything like that??

Am I confusing this meat with something else when it needs to be chilled after cooking (overnight) to remove the risen fat?

Any hints and tips and additions will be greatly appreciated.

" > wrote in
:

>
> I snagged two quite lean looking packages of oxtails this week. I
> read the posts from this subject of about 2 weeks ago and realize
> these will need long, slow braising in the oven. I don't have a
> pressure cooker so that's out for quick cooking. But will I need to
> do any prep to the tail pieces before they go in the oven??? Any
> cleaning or anything like that??
>
> Am I confusing this meat with something else when it needs to be
> chilled after cooking (overnight) to remove the risen fat?
>
> Any hints and tips and additions will be greatly appreciated.
>

No special prep, at least when I do them. If there's any visible large
bits of fat, you _could_ trim it, but you want _some_ fat on there to
develop the flavor.

You're not confusing it with anything else. There are a few other cuts
that also can release a lot of fat when braised, primarily short ribs.
In my personal experience, refrigerating the meat won't do much for
removing fat, but if you intend to use the braising liquid to develop a
sauce, yes, chill it and the fat will come to the surface and solidify.
You can then remove it and proceed with your recipe.

wrote:
>
> There is no good way to skim the fat off while hot, leaving them in
> the fridge overnight it all comes to the top - sometimes 1/4 inch
> thick and is easily taken off and thrown out.

I usually just do the fridge overnight too then skim. They do,
however, make a fat skimmer gadget. I've got one.

Here's a pic of what I'm talking about:
http://www.purenature24.co.uk/media/...4_60886_01.jpg

Mine is made of thick plastic. One night I poured very hot stock into
it and the plastic cracked everywhere. No leaks but now it's full of
cracks instead of being clear. Moral of that story is to warm it up
before pouring hot liquid into it.

If you use one of these, it's important to hold your thumb over the
spout to seal it before you pour. Doing this will eliminate the bit of
fat in the spout that you see in the picture.

G.

On 2014-02-02 10:24 AM, wrote:
o
>> spout to seal it before you pour. Doing this will eliminate the bit of
>> fat in the spout that you see in the picture.
>>
>> G.
>
> Yes I used to have one, handy when wanting to skim gravy etc. but I
> really feel with oxtails the fat content is so high overnight in the
> fridge is the only way to do it efficiently.
>

My fat skimmer is plastic and has a little rubber stopper for the spout,
and that needs to be in place before pouring the liquid. I like to
separate the fat as soon as possible but I think that they do need to
sit over night to let the fat rise to the top and coagulate for full
removal.

On 2/2/2014 3:50 AM, Alan Holbrook wrote:
> " > wrote in
> :
>
>>
>> I snagged two quite lean looking packages of oxtails this week. I
>> read the posts from this subject of about 2 weeks ago and realize
>> these will need long, slow braising in the oven. I don't have a
>> pressure cooker so that's out for quick cooking. But will I need to
>> do any prep to the tail pieces before they go in the oven??? Any
>> cleaning or anything like that??
>>
>> Am I confusing this meat with something else when it needs to be
>> chilled after cooking (overnight) to remove the risen fat?
>>
>> Any hints and tips and additions will be greatly appreciated.
>>
>
> No special prep, at least when I do them. If there's any visible large
> bits of fat, you _could_ trim it, but you want _some_ fat on there to
> develop the flavor.
>
> You're not confusing it with anything else. There are a few other cuts
> that also can release a lot of fat when braised, primarily short ribs.
> In my personal experience, refrigerating the meat won't do much for
> removing fat, but if you intend to use the braising liquid to develop a
> sauce, yes, chill it and the fat will come to the surface and solidify.
> You can then remove it and proceed with your recipe.
>
Exactly. I've only ever used oxtails for soup/stew. It definitely
needs to be chilled overnight, then skim off the solid fat and proceed.

Jill

On Sun, 02 Feb 2014 07:48:55 -0400, wrote:

>On Sat, 1 Feb 2014 21:29:59 -0800 (PST), "
> wrote:
>
>>
>>I snagged two quite lean looking packages of oxtails this week. I read the posts from this subject of about 2 weeks ago and realize these will need long, slow braising in the oven. I don't have a pressure cooker so that's out for quick cooking. But will I need to do any prep to the tail pieces before they go in the oven??? Any cleaning or anything like that??
>>
>>Am I confusing this meat with something else when it needs to be chilled after cooking (overnight) to remove the risen fat?
>>
>>Any hints and tips and additions will be greatly appreciated.
>
>I brown the meat and onions first, really just treat them like any
>other stew but it's the wonderful flavour which is so rich. Long,
>slow cook is best, have done them in a pressure cooker but they are
>not quite the same somehow. I throw in carrots and a couple of
>handfuls of pearl barley. If you have it, a fresh bay leaf is good
>too.
>
>There is no good way to skim the fat off while hot, leaving them in
>the fridge overnight it all comes to the top - sometimes 1/4 inch
>thick and is easily taken off and thrown out.

I have no problem skimming fat from soups/stews while they're cooking,
I use a small (2 oz) ladle... and if you raise the temperatue a bit
the bubbles push the fat to the sides of the pot. I pour the skimmed
fat into a tin I keep in my freezer, when near full I remove the
bottom lid and push out the frozen fat and toss it in the yard to feed
the birds. Years ago I bought one of those glass fat separators with
a spout, was more work than it was worth, and was a pain to clean that
spout. A small ladle makes the job a lot easier, cleans up easy too,
and the ladle has other uses. Sometimes I skim with a serving spoon,
that works well too.

On Sun, 02 Feb 2014 14:53:33 -0400, wrote:

>On Sun, 02 Feb 2014 13:49:18 -0500, Brooklyn1
> wrote:
>
>>On Sun, 02 Feb 2014 07:48:55 -0400, wrote:
>>
>>>On Sat, 1 Feb 2014 21:29:59 -0800 (PST), "
> wrote:
>>>
>>>>
>>>>I snagged two quite lean looking packages of oxtails this week. I read the posts from this subject of about 2 weeks ago and realize these will need long, slow braising in the oven. I don't have a pressure cooker so that's out for quick cooking. But will I need to do any prep to the tail pieces before they go in the oven??? Any cleaning or anything like that??
>>>>
>>>>Am I confusing this meat with something else when it needs to be chilled after cooking (overnight) to remove the risen fat?
>>>>
>>>>Any hints and tips and additions will be greatly appreciated.
>>>
>>>I brown the meat and onions first, really just treat them like any
>>>other stew but it's the wonderful flavour which is so rich. Long,
>>>slow cook is best, have done them in a pressure cooker but they are
>>>not quite the same somehow. I throw in carrots and a couple of
>>>handfuls of pearl barley. If you have it, a fresh bay leaf is good
>>>too.
>>>
>>>There is no good way to skim the fat off while hot, leaving them in
>>>the fridge overnight it all comes to the top - sometimes 1/4 inch
>>>thick and is easily taken off and thrown out.
>>
>>I have no problem skimming fat from soups/stews while they're cooking,
>>I use a small (2 oz) ladle... and if you raise the temperatue a bit
>>the bubbles push the fat to the sides of the pot. I pour the skimmed
>>fat into a tin I keep in my freezer, when near full I remove the
>>bottom lid and push out the frozen fat and toss it in the yard to feed
>>the birds. Years ago I bought one of those glass fat separators with
>>a spout, was more work than it was worth, and was a pain to clean that
>>spout. A small ladle makes the job a lot easier, cleans up easy too,
>>and the ladle has other uses. Sometimes I skim with a serving spoon,
>>that works well too.
>
>Yes, I can do that too, however it does not do a good enough job where
>oxtails are concerned.

I see no difference whatever is cooking, fat is fat, it floats, I
skim. With braised dishes (stews) I can remove more fat when hot than
when cold... with braised dishes not all the fat floats to the surface
nor does it remain in one piece when cold like with stock... with
stews the fat tends to break into many minute fragments as it cools,
you'll leave plenty behind. The few times I tried removing congealed
fat from a chilled stew I ended up reheating to finish skimming. Also
the solids in a braised dish tend to reabsorb fat as it cools. You'd
have to carefully remove the solids while still hot (or separate with
a colander) and then let only the liquid chill by itself... too much
like work with the extra machinations and clean-up. I've never had a
problem skimming while a dish is cooking, I'll skim several times,
especially a rich dago tomato n' pork sauce. It sounds to me that you
really don't like to cook.

wrote:
>Brooklyn1 wrote:
wrote:
>>>Brooklyn1 wrote:
wrote:

> wrote:
>>>>>>
>>>>>>I snagged two quite lean looking packages of oxtails this week. I read the posts from this subject of about 2 weeks ago and realize these will need long, slow braising in the oven. I don't have a pressure cooker so that's out for quick cooking. But will I need to do any prep to the tail pieces before they go in the oven??? Any cleaning or anything like that??
>>>>>>
>>>>>>Am I confusing this meat with something else when it needs to be chilled after cooking (overnight) to remove the risen fat?
>>>>>>
>>>>>>Any hints and tips and additions will be greatly appreciated.
>>>>>
>>>>>I brown the meat and onions first, really just treat them like any
>>>>>other stew but it's the wonderful flavour which is so rich. Long,
>>>>>slow cook is best, have done them in a pressure cooker but they are
>>>>>not quite the same somehow. I throw in carrots and a couple of
>>>>>handfuls of pearl barley. If you have it, a fresh bay leaf is good
>>>>>too.
>>>>>
>>>>>There is no good way to skim the fat off while hot, leaving them in
>>>>>the fridge overnight it all comes to the top - sometimes 1/4 inch
>>>>>thick and is easily taken off and thrown out.
>>>>
>>>>I have no problem skimming fat from soups/stews while they're cooking,
>>>>I use a small (2 oz) ladle... and if you raise the temperatue a bit
>>>>the bubbles push the fat to the sides of the pot. I pour the skimmed
>>>>fat into a tin I keep in my freezer, when near full I remove the
>>>>bottom lid and push out the frozen fat and toss it in the yard to feed
>>>>the birds. Years ago I bought one of those glass fat separators with
>>>>a spout, was more work than it was worth, and was a pain to clean that
>>>>spout. A small ladle makes the job a lot easier, cleans up easy too,
>>>>and the ladle has other uses. Sometimes I skim with a serving spoon,
>>>>that works well too.
>>>
>>>Yes, I can do that too, however it does not do a good enough job where
>>>oxtails are concerned.
>>
>>I see no difference whatever is cooking, fat is fat, it floats, I
>>skim. With braised dishes (stews) I can remove more fat when hot than
>>when cold... with braised dishes not all the fat floats to the surface
>>nor does it remain in one piece when cold like with stock... with
>>stews the fat tends to break into many minute fragments as it cools,
>>you'll leave plenty behind. The few times I tried removing congealed
>>fat from a chilled stew I ended up reheating to finish skimming. Also
>>the solids in a braised dish tend to reabsorb fat as it cools. You'd
>>have to carefully remove the solids while still hot (or separate with
>>a colander) and then let only the liquid chill by itself... too much
>>like work with the extra machinations and clean-up. I've never had a
>>problem skimming while a dish is cooking, I'll skim several times,
>>especially a rich dago tomato n' pork sauce. It sounds to me that you
>>really don't like to cook.
>
>It sounds to me like you are a pretty damned rude bugger. Thankfully
>you don't know a thing about me.

I really don't want to know about you, I'm more interested in
cooking... it's obvious you're the typical know nothing douchebag. To
date I haven't seen anything you cooked... loud mouthed douchebags are
all the same, COOK NOTHING, KNOW NOTHING DOUCHEBAGS!

wrote in rec.food.cooking:

>
> I snagged two quite lean looking packages of oxtails this week. I
> read the posts from this subject of about 2 weeks ago and realize
> these will need long, slow braising in the oven. I don't have a
> pressure cooker so that's out for quick cooking. But will I need to
> do any prep to the tail pieces before they go in the oven??? Any
> cleaning or anything like that??
>
> Am I confusing this meat with something else when it needs to be
> chilled after cooking (overnight) to remove the risen fat?
>
> Any hints and tips and additions will be greatly appreciated.

I make them in a crockpot into a deep meaty soup/stew. No special
preps there, just add veggies and water plus salt/pepper.

Carol



--

On 2014-02-02 11:08, jmcquown wrote:
>
>
>> You're not confusing it with anything else. There are a few other cuts
>> that also can release a lot of fat when braised, primarily short ribs.
>> In my personal experience, refrigerating the meat won't do much for
>> removing fat, but if you intend to use the braising liquid to develop a
>> sauce, yes, chill it and the fat will come to the surface and solidify.
>> You can then remove it and proceed with your recipe.
>>
> Exactly. I've only ever used oxtails for soup/stew. It definitely
> needs to be chilled overnight, then skim off the solid fat and proceed.
>

It works out well because it is one of those stews that tastes better
the next day. Stick in the fridge in a skinny container so the fat can
rise to the top and gel into one thick slab that it easy removed.

Brooklyn1 > wrote:
>
> Also the solids in a braised dish tend to reabsorb fat as it cools....

Anything other really stupid statements you'd like to make?

-- Larry

Thanks all, I really appreciate the tips!

I've seen the fat separators in the stores and have toyed with buying one several times but there's no rush on this recipe so I'll just stick it in the 'fridge and let the fat rise to the top. But that is a good tip about keeping the fat out of the spout.

On Sunday, February 2, 2014 1:49:18 PM UTC-5, Brooklyn1 wrote:
>
> I have no problem skimming fat from soups/stews while they're cooking,
> I use a small (2 oz) ladle... and if you raise the temperatue a bit
> the bubbles push the fat to the sides of the pot. I pour the skimmed
> fat into a tin I keep in my freezer, when near full I remove the
> bottom lid and push out the frozen fat and toss it in the yard to feed
> the birds. Years ago I bought one of those glass fat separators with
> a spout, was more work than it was worth, and was a pain to clean that
> spout. A small ladle makes the job a lot easier, cleans up easy too,
> and the ladle has other uses. Sometimes I skim with a serving spoon,
> that works well too.

Removing fat from a hot stew is not as good as removing it after a night in the refrigerator. There are a lot of fat particles suspended in the hot stew that do not rise to the surface. This gets even worse if you raise the heat as the fat will be encouraged to form an emulsion.

htttp://www.richardfisher.com

Helpful person wrote:
>Brooklyn1 wrote:
>>
>> I have no problem skimming fat from soups/stews while they're cooking,
>> I use a small (2 oz) ladle... and if you raise the temperatue a bit
>> the bubbles push the fat to the sides of the pot. I pour the skimmed
>> fat into a tin I keep in my freezer, when near full I remove the
>> bottom lid and push out the frozen fat and toss it in the yard to feed
>> the birds. Years ago I bought one of those glass fat separators with
>> a spout, was more work than it was worth, and was a pain to clean that
>> spout. A small ladle makes the job a lot easier, cleans up easy too,
>> and the ladle has other uses. Sometimes I skim with a serving spoon,
>> that works well too.
>
>Removing fat from a hot stew is not as good as removing it after a night in
>the refrigerator. There are a lot of fat particles suspended in the hot stew
>that do not rise to the surface. This gets even worse if you raise the heat
>as the fat will be encouraged to form an emulsion.

You obviously failed grade school general science... and you've just
proven that you've never cooked anything more than a cold bologna
sandwich.

On Monday, February 3, 2014 3:29:17 PM UTC-5, Brooklyn1 wrote:
>
> You obviously failed grade school general science... and you've just
> proven that you've never cooked anything more than a cold bologna
> sandwich.

Cretin.