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Oxtail recipes?

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pitrow View Drop Down
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    Posted: 29 August 2012 at 14:53
I was digging around in the chest freezer the other day and came across a package of oxtail from the butcher. I think I could get the wife to eat it if I were to make some kind of stew or soup and remove the meat from the bones after cooking and before she sees it.

I saw Margi's recipe for Rabos de Buey which seems like a good choice, and this recipe for Malay Oxtail Soup which also sounds delicious, but I'm wondering if anyone else has suggestions for oxtail.

thanks!


Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 August 2012 at 15:53
mike - if you want to see the spanish recipe in action, let me know, and i'll try to have the pictorial up before the weekend ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 August 2012 at 02:46
Pitrow, Good Morning,
 
Pleased to hear that my Oxtail is being considered. Thanks.
 
I have several recipes, let me see, one that really works as a "beef stew" dish and let me see what I could scan photographically.
 
Have great labor day wkend.
To catch up later on this.
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2012 at 15:54
mike - wondering if you have made any decisions yet ~ i'm about to post my rabos de toro, so if you give me two or three days, you can see if first-hand. or, if you go with the malay (or any other) dish, be sure to make it into a pictorial! Thumbs Up
 
a couple of pieces of advice, in order to hopefully make them more "palatable" to mrs. pitrow:
 
a) the larger pieces have a pretty thick layer of fat around the outside - you may want to trim the fat down to about 1/4-inch, same as a pork shoulder or brisket, so as to avoind the thick, spongy layer of fat, which mrs. tas found off-putting.
 
b) mrs. tas was horrified by the "little" tailbones, which had no meat on them by the time the braising was done. she said they looks like finger or toe bones! Shocked on the other hand, they are definitely needed in order to add their properites to the stock/gravy, and make it as wonderfully rich and flavourful as it is. be sure to use them in the preparation, but you might want to make sure none of the little meatless bones find thier way onto the plate and use the large, meatier pieces only for serving.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2012 at 18:48
Hey Tas,

No, been too busy to even think about it yet. I'd definitely like to see your post on rabos de toro, and anything that Margi comes up with. In all honesty it'll probably sometime next month before I can even think about trying it. Too many other things going on between work and home right now to delve into anything new.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 02:26
Good Morning Pitrow, Buon Giorno,
 
I have just posted an Andalusian Extremaduran ( southern Spain ) Oxtail Stew, which I believe shall also be wonderful for you & Mrs. Pitrow. It is a more delicate and succulent stew than Beef Stew. Just a melt in your mouth delicacy.
 
 
It is quite a lovely version of the ancient Taurine Specialty. Please see: Cocina Taurina: Estofado de Toro in the Iberian Section.
 
I too, have my Butcher Javier, remove the  high fat content around the tails. 
 
Living in Spain & Italy, and overseas for as long as I have; sort of changes your palate and tastes.
 
This is a delicious specialty with quite a Price Tag during the Corridas ( bull fighting spectaculars: held throughout Spain except for the 4 Catalonian Provinces where it is banned; May through July ) .
 
 
SEE PHOTO: TAURINA RECIPE OXTAIL with mushrooms.
 
Thanks for considering my 2 recipes.
 
Kind regards.
Marge.
 
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 06:11
Pitrow and Tas,
 
I have 1 more Oxtail Stew recipe called: LA COCINA CORDÓBESA - RABO DE TORO
 
This recipe is from The Cordóba Government - Collection Gastronomic by Rodrigo Mestre; Cordóba, Andalusia :
 
Serves 8:
 
3 kilos oxtail
2 kilos ripe and aged a bit onions minced finely
6 ripe juicy tomatoes de-seeded & peeled
8 cloves garlic minced
1 kilo of sweet peas
Saffron ( 15 threads steeping in Hot water 115 farenheit degrees for 20 mins. )
salt
1/4 Litre Montilla or Moriles Sweet red wine or similar
Black pepper to taste
1 kilo carrots peeled and diced finely
potatoes - golden sautéed and served with the sauce of the dish
 
 
Kind regards.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 09:11
Buonasera Margi!  Grazie per le ricette.  I like the sounds of the Estofado de Toro, though frankly all of the recipes so far sound great! 
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 09:26
I truly love Oxtail ... it is truly lovely. Not as heavy as one may think. It is actually very delicate ... as the meat is so tender and the sauce is the KEY.
 
The vasrious recipes all are delicious, just a bit different due to regional provincial nuances.
 
Shall post separately.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 09:37
indeed, i found the meat delicious when i tried it - there simply wasn't enough of it! Cry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2012 at 09:51
Tas,
 
It is a delicacy here and seasonal, if you want fresh from the Corridas ... Next San Fermín, buy some extra ...
 
Kindest.
Marge.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 September 2012 at 10:53
mike - finally finished the pictorial on the san fermin-style oxtails ~
 
 
very good stuff, with some interesting information and history, i hope ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 11:48
good news in the oxtail department: as you know montana is prime cattle country, and my area sits right in the middle of some of the best of it. consequently, many of my friends, acquaintences and neighbours raise cattle - even my parents have a dozen or so - some of the best beef in the world just a stone's throw or two from me.
 
anyway, i got to talking with a gal i went to school with - she had put the word out that they were slaughtering a steer, and i asked what she did with the oxtails. i explained that i like them for some "foreign" and ethnic dishes, due to their wonderful and unique properties when slow-braised; however, the dang things were so expensive at wal-mart (the only source for them - and not even montana beef!) that i'd probably never be able to try them again. she replied that usually they don't do anything with them, treating it like a "throw-away" cut - and that when they slaughter this steer i could have it for NOTHING.
 
well! how could i turn THAT down?
 
so now, i have a potential source for many more - if i can transfer this to lamb necks (working on that), i'll be in 7th heaven, where i can try all sorts of things that were prefviously unavailable to me ~
 
not bad!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 13:18
 
 
this is phenomenal ...Tas       
 
tell her u want all ... what is for stock
      including ( ha ha) las criadillas ! Wink       
 
prepare in sauce minced & then place in a sieve  ! LOL
 
 
The historical significance of this, is that its works as an aphrodisiac ! NOT that you need it, however, it is why the Matadors, and fans of the corridas & Restaurateurs utilise this part.
 
Kindest, 
Marge
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 13:36
Free oxtails!!!!! I'd take that offer. Hope it all works out for you.Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 14:00
Nice score Ron! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 15:18
Hmmmmmmm. I'm fully prepared to hate you for that!
 
Except that I know unprocessed ox tails aren't good for you. What you need to do is package them up in a cooler and send them to me for proper disposal. Approve
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 15:46
LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 17:26
Laugh all you want, but Brook is right. You really ought to send these oxtails to the rest of us. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 07:31
Tas,
 
I can get over to Extremadura ( 3 hrs. southwest ) for all the oxtails we can want ! 
 
Perhaps, AK1, Brook and Pitrow shall be visiting you very shortly in Chinook ! Thumbs Up
 
ENJOY, and wow, on all the oxtail recipes u can prepare Heart
 
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