Great Braised Oxtail Recipes?

The Peoria Packing thread (and this god forsaken winter weather) has me jonesing for some for some slow cooked comfort food today. I'm thinking oxtail. Something more unique than traditionally braised oxtails in wine or beer.

How about a curried oxtail like that Andy fixes sometimes over at TAC.

Does anyone have a great oxtail recipe to share with me? Heck, even if it is traditional, i'm interested.

The New York Times had a recipe for Oxtail Soup which was published on the 6th which looked interesting.

http://www.nytimes.com/2008/02/06/dining/061orex.htm

There's a great oxtail recipe in Mario Batali's "Molto Italiano" ... I just made it a couple weeks ago.

http://www.foodnetwork.com/food/recipes ... 76,00.html

Only real alteration I've had to make is to remove the pancetta after browning as it would burn if left in while browning the oxtails. I've also found it takes 3-4 hrs to cook as the meat won't come off the bones easily after only 2.

Will,

The Filipino's make an oxtail stew called Kare-Kare in a peanut butter sauce with eggplant, bok choy and green beans.

Regards,

Cathy2 wrote:Will,

The Filipino's make an oxtail stew called Kare-Kare in a peanut butter sauce with eggplant, bok choy and green beans.

Regards,

I believe we have a winner here. Thanks for all three of your recommendations. We still have five more weeks of winter. i'm going to try to get to them all.

YourPalWill wrote:

Cathy2 wrote:Will,

The Filipino's make an oxtail stew called Kare-Kare in a peanut butter sauce with eggplant, bok choy and green beans.

Regards,

I believe we have a winner here. Thanks for all three of your recommendations. We still have five more weeks of winter. i'm going to try to get to them all.

Don't forget Bagoong to go with it :) There's a lot of bagoongs, but you'll want the thick, purple paste variation.

YourPalWill wrote:The Peoria Packing thread (and this god forsaken winter weather) has me jonesing for some for some slow cooked comfort food today. I'm thinking oxtail. Something more unique than traditionally braised oxtails in wine or beer.

How about a curried oxtail like that Andy fixes sometimes over at TAC.

Does anyone have a great oxtail recipe to share with me? Heck, even if it is traditional, i'm interested.

I have one for a braised oxtail with Chorizo thats fabulous. I don't recall the details now but will post them when I get home tonight.

^^Yowza! Oxtail braised with pork sausage. Dr. Atkins may just raise himself from the dead over something like that.

Here ya go


http://www.epicurious.com/recipes/food/views/107590

Its yummy I did it earlier this winter.

The very best and most inventive oxtail recipe that I've ever tried was one from the Tribeca Grill Cookbook: Beet Gnocchi with Oxtail-Horseradish Sauce. Unfortunately, a cursory search on the Internet does not seem to uncover it. Amazon does have some of the books for sale for under $5.00 and $5.00 + s/h is well worth the quality of this recipe.

Rabo Encendido is one of the best oxtail dishes I've had. It's particularly complex, spice-wise, for a Cuban dish. The allspice makes me thing there's a Jamaican or Trini connection.

Here's a typical recipe (though the use of chocolate is unusual):

http://www.tasteofcuba.com/oxtailstew.html

[Edited to correct spelling (rabo)]

mmmm.. . the Rabao Encendido sounds delicious!

There is a simple Indonesian braised ox tail soup recipe that I learnt from my parents.

Ingredients:
1lb oxtail
fresh ginger slices
shallot
green onion leaves
2 carrots (cut to 1/2" thick)
1 potato (cubed)
1 onion
1 teaspoon salt
3 teaspoon sugar
black pepper
Fish sauce
Nutmeg
Whole Cloves
Butter

1. In a large pot, place oil, bring to heat and sear oxtail and ginger ( approximately 3 slices) using medium heat. Add water when oxtail is slightly browned. Simmer for around 4 hours until the oxtail is tender. Keep broth and discard ginger.
2. In a separate deep pan place butter, shallots, onion together to release the fragrance.
3. Add the oxtail and some oxtail soup into it.
4. Add fish sauce,pepper, and salt
5. Add fresh nutmeg (grated), whole cloves and sugar to taste.
6. Add the carrot , potatoes and garnish with green onion leaves prior to serving.

just came up with a great one on monday...

2lbs oxtail, browned in oil and butter, deglaze with sherry
then toss in ...
4 shallots
1 white onion
3 big cloves garlic
4 chopped carrots
2 chopped turnips
heapign tablespoon of cumin
and brown more, deglaze with more sherry


add two cups lentils, orange and green,

cover with veggie, veal, or beef stock, add a cup + of red wine (bordeaux) and simmer low for about 2-3 hours EDIT: forgot the bouquet garne and three bay leaves. if liquids evaporate, add more wine. (to both you and the pot).

garnish with a bunch of fresh parsely and a little fresh sherry. sea salt and fresh pepper.

best oxtail soup i've ever had.

I am not going to post a recipe as the ones posted get you in the ball park. Personally, I always add a can of tomato paste and a coupel of bay leafs to the mix before braising and use port or sherry although any red wine works pretty well.

I would **NEVER** serve an oxtail stew on the same day that you cook it. I prefer to let the stew rest for a day as it brings out the richness of the meat,

I am making an oxtail stew right now in the crockpot.

4 lbs oxtails, floured/salt/pepper/thyme
3 large carrots peeled and diced
2 medium yellow onions, chopped
1 shallot, diced
2 large leeks, chopped
2 garlic cloves, minced
2 cans diced, chopped tomatoes
3 cups red wine
4 cups beef broth
2 bay leaves
olive oil

Using a large cast iron skillet, I heated up a olive oil to coat the bottom and added in the oxtails. I had to do this in parts, and seared the oxtails about 5 mins each side and added to the crockpot
Then I deglazed the pan with a mix of beef broth and wine and added in the onion, shallots, leeks and garlic. I cooked this for about 10-15 min until softened.
I then added in the tomatoes, onion mixture, bay leaves, a few additional shakes for thyme, s&p, the wine and broth. I intend to cook this on high for 5 hours and then let sit overnight in the fridge.

When I get up tomorrow at 5am, I will scape off the fat and then start to cook again for 12 hrs on low and it will be ready to eat. I picked up a sea salt bagette to have with this for tomorrow's dinner and will make a salad on the side.

Updates on this later. This is my first time cooking oxtails and I have my fingers crossed that this will be a keeper.

Wife made her traditional chicago Polish oxtail stew yesterday, just had some for lunch. Man it's great.

It's like brisket on steroids flavor wise.



There's a couple of mentions of various restaurant cuisine using oxtails, and this thread is 7 years old. Where's the oxtails now in 2015?

Also anyone from the Smoke Meat Everyday thread do anything low and slow on their BBQ rigs?