Ox Tails

[SeaCat]

This is a recipe I downloaded from the internet and will be trying tomorrow:

1-2 pounds fresh Ox Tails
6 slices bacon cut small
4 Tablespoons Flour
1 Tablespoon fresh minced Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Onions sliced thin and minced
4 Carrots sliced thin
1 can crushed Tomatoes
1 Quart water
1 Bunch Green Onions
4 large Potatoes chopped small
1 Teaspoon AllSpice

Cook Bacon crispy and remove from pan. Leave grease in the pan.

Dredge the Oxtails in the flour then fry in the Bacon Grease until browned on all sides.

Place Ox Tails, Bacon and all other ingredients into a stock pot or Crock Pot and cook for 1 1/2 -2 hours or until meat is tender.

Of course I'll be adding to this. I'll be adding half a Scotch Bonnet to the mix and lowering the temperature from medium to low to allow the flavors to mix better. (This means I'll increase the cooking time to 3-4 hours.)

Sure sounds good to me.

Cat

 

[voluptuary_manque]

Oxtails? Those things are the Bomb! Unfortunately HM isn't fond of fatty meat but I could eat them by the cartload.

A simpler recipe would be to pour a package of dried onion soup and a quarter cup of flour into a blender and buzz them into a powder. Dredge the oxtails (or pork hock or beef short rib or fill-in-the-blank-here) in the mixture and brown. Braise the meat for hours and hours at low temp in beer. Serve with brown rice or baked yam or garlic mash or . . .

 

[SeaCat]

Oxtails? Those things are the Bomb! Unfortunately HM isn't fond of fatty meat but I could eat them by the cartload.

A simpler recipe would be to pour a package of dried onion soup and a quarter cup of flour into a blender and buzz them into a powder. Dredge the oxtails (or pork hock or beef short rib or fill-in-the-blank-here) in the mixture and brown. Braise the meat for hours and hours at low temp in beer. Serve with brown rice or baked yam or garlic mash or . . .

Well that too sounds good.

I'm thinking, because I tend to like a little snap in my food, to try marinating some 'Tails in Jerk Sauce overnight then slow cooking them for several hours after browning them. (Hmmmmm, how to make the gravy though.)

Oh by the way, this has been cooking for a bit over an hour in the Crock and it sure smells good.

Cat

 

[JAMESBJOHNSON]

They must keep them near the pickled pig sphincters cuz I've never seen them in any grocery store in the South.

 

[SeaCat]

They must keep them near the pickled pig sphincters cuz I've never seen them in any grocery store in the South.

Snerk

Get thee into yonder Publix and look in the Meat Coolers. You'll find them right next to the Soup Bones and Beef Short Ribs.

Honestly I didn't know they were there until I actually looked. I guess I just scanned past them looking for other things.

As far as the Pickled Pig Sphincters, where are those? I've never seen them.

Cat

 

[cloudy]

Never actually eaten oxtails, but oxtail soup has been a favorite since I was a kid.

 

[SeaCat]

Ox Tails if made right are fantastic. As is Ox Tail Soup.

I would be interested in your soup recipe. The one I like is from Middle Europe and was passed on to me by Stella.

The recipe I'm using is a bit different from the way I have had Ox Tails but it sure smells good. (I'm used to them in a somewhat spicy Brown Gravy.) I'll let you know how they turn out in a bit.

Cat

 

[SeaCat]

Hmmmmm,

Not bad.

Needs to cook longer than 4 hours in the Crock Pot. (I cooked it for 4 hours on high in the crock pot.) (I'm thinking somewhere around 8 hours. I think I'll let it cook over night.)

The next time I make it I'll be adding an entire Scotch Bonnet and several more slices of Bacon.

Cat

 

[JAMESBJOHNSON]

Snerk

Get thee into yonder Publix and look in the Meat Coolers. You'll find them right next to the Soup Bones and Beef Short Ribs.

Honestly I didn't know they were there until I actually looked. I guess I just scanned past them looking for other things.

As far as the Pickled Pig Sphincters, where are those? I've never seen them.

Cat

When my kid was small I used to fuck with him all the time, like with chicken; I'd look at his mother and say, HOW COME HE ALWAYS GETS THE PIECE WITH THE ASSHOLE? I HOPE YOU HAD THE DECENCY TO WIPE IT BEFORE YOU FRIED IT!

 

[JAMESBJOHNSON]

Snerk

Get thee into yonder Publix and look in the Meat Coolers. You'll find them right next to the Soup Bones and Beef Short Ribs.

Honestly I didn't know they were there until I actually looked. I guess I just scanned past them looking for other things.

As far as the Pickled Pig Sphincters, where are those? I've never seen them.

Cat

Theyre listed as pork by-products. Vienna Sausages include all the best pieces.

 

[SeaCat]

Theyre listed as pork by-products. Vienna Sausages include all the best pieces.

Ahh that explains it then. Never eaten Vienne Sausages.

Cat

 

[SeaCat]

Well I cooked them over night and then set up servings for lunch in work this morning.

I have to say these were damned near perfect. Oh man were they good.

Cat