I wish to make an oxtail dish using a small amount of chopped oxtail,
but without cooking it for hours in wine. Does anyone have a
favourite recipe?

Thanks.

Daisy

Carthage demands an explanation for this insolence!

Daisy wrote:

> I wish to make an oxtail dish using a small amount of chopped oxtail,
> but without cooking it for hours in wine. Does anyone have a
> favourite recipe?
>

Ox tail meat is pretty tough and sticks to the bone. If braised properly
it yields a cooked meat with lovely texture and taste, but it really does
not to be browned and then slow cooked for several hours.

Daisy wrote:
> I wish to make an oxtail dish using a small amount of chopped oxtail,
> but without cooking it for hours in wine. Does anyone have a
> favourite recipe?
>
> Thanks.
>
> Daisy
>
I normally turn oxtail into a thick soup with potatoes, onion, celery
garlic, carrots if I have them (wine optional). Sorry, but the very idea of
oxtail not slow-cooked in liquid just doesn't work for me. I brown them
well first in oil.

Jill