Text 12103, 63 rader
Skriven 2011-06-12 10:46:14 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Fat Oxtail
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Ox tail isn't a lot different from beef shanks in preparation or
 DD> flavour.

 GJ> They both need long time cooking or pressure cooking, but the flavour
 GJ> is different.  Ox tail usually has a lot of fat, most of which has to
 GJ> be removed, but the cartilage between the joints is very tasty.  Ox
 GJ> tail was a common British dish in my youth, and was rather cheap.  In
 GJ> later years I discovered roo tail, which was even better flavour, and
 GJ> almost devoid of fat.  It was also cheaper than ox tail for quite a
 GJ> while, but then other people "discovered" it (curse, curse!), and the
 GJ> price shot up to higher than ox tail.  The bones are the top rated
 GJ> left-over, according to my Dalmation.

That's why crock pots and Dutch ovens are made. As Married Ruth said, it's
basically a stew - slow, moist (wet) cooking. I haven't found ox-tail to have
substantially more fat than shanks, though - except, possibly, to a food-Nazi.
The tails get used quite a bit as fly whisks and may get more actual use than
the legs (shanks) of feed-lot cattle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ox's Tail Stew
 Categories: Beef, Offal, Stews, Vegetables, Pasta
      Yield: 1 servings
 
      1 lb Ox tail; or reg. stew beef
      4 lg Diced potatoes
      4    Ribs celery; sliced
      5 oz (1/2 box) frozen corn
     15 oz Can tomato sauce
      1 lg Onion; diced
      4 lg Carrots; sliced
     15 oz Can whole stewed tomatoes
           Salt & pepper
           Macaroni
           Frozen sliced okra (opt.)
 
  Preparation: Simmer meat in 2 quarts water until meat is
  tender. 

  Add potatoes, onion, celery and carrots. When these
  vegetables are almost done, add corn, tomatoes and tomato
  sauce, salt and pepper. Continue cooking over medium fire
  until flavor is well blended. 

  If you like macaroni in your stew, add when you add frozen
  corn. 

  If you like okra, add after all other vegetables are done. 

  Serve with hot cornbread or saltine crackers.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... What we call progress is the exchange of one nuisance for another nuisance!
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