Oxtail

Morning Glory

Morning Glory

Obsessive cook
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Maidstone, Kent, UK
I bought some oxtail today, intending to make a casserole. You know, the traditional (British?) oxtail stew with onions, carrots, beef stock, maybe beer or wine added (there are many variations on this). Unctuous stuff - but then I thought - is there anything else I can do with oxtail, which is a bit 'out of the box'? Ideas welcome.
 
I think this idea was a Pierre White idea ,cook the oxtail slowly with red wine and shread the Meat off the bone when tender,make up a chicken mousse ,sweat off some wild mushrooms add some chopped herbs,mix all three components together ,divide mix into balls ,and wrap in caul fat ,when required poach off in stock ,a temp probe is the best thing to see if these are cooked,serve on mash with some reduced refined cooking liquer
 
Shermie said:
Have not had oxtail in eons!! But it is very fatty!! :headshake: :stop:
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The same here and I do agree there is hardly any meat. The last time I have had it was some ages in a stew. Around here there is talk about an oxtail soup which I have never tried. I just Googled 'oxtail soups' and there are quite a few recipes there. I even saw some that called for wine. Sounds good, I just wish it was so 'fatty'.
 
I don't think its that fatty. It has about half the fat of an average lamb chop. But if you leave the dish to get cold you can scrape the fat off the top then re-heat. The one's I've got are big (about 4 inches across) so I'm hoping they'll have a fair amount of meat.
 
its not that fatty as any fat is rendered off as you cook it for a long time it is very sticky ,glutenous feeling,as you flake it off,
i also use it to make a large sausage to then slice up and fry off for a stater,as the oxtail binds it self well if you roll it when shredded in cling film
 
Berties said:
I think this idea was a Pierre White idea ,cook the oxtail slowly with red wine and shread the Meat off the bone when tender,make up a chicken mousse ,sweat off some wild mushrooms add some chopped herbs,mix all three components together ,divide mix into balls ,and wrap in caul fat ,when required poach off in stock ,a temp probe is the best thing to see if these are cooked,serve on mash with some reduced refined cooking liquer
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I like the sound of this (a bit like a posh faggot!) but don't think I can easily get caul fat (at least, not this afternoon, in Maidstone). So I might try this another time, esp. since Tesco's seem to have oxtail most weeks. I'll have to go to a specialist butcher to het the caul, and there aren't ANY in Maidstone. But I wanted to ask what was meant by chicken mousse? Is the mousse raw when you mix it in?
 
morning glory said:
I like the sound of this (a bit like a posh faggot!) but don't think I can easily get caul fat (at least, not this afternoon, in Maidstone). So I might try this another time, esp. since Tesco's seem to have oxtail most weeks. I'll have to go to a specialist butcher to het the caul, and there aren't ANY in Maidstone. But I wanted to ask what was meant by chicken mousse? Is the mousse raw when you mix it in?
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put a skinned chicken breast in a food processor and pulse then add a egg white season and flavouring and then pulse till the mix thickens slightly,do not over pulse,the only thing i never got with this dish is ,the different types of meat in the dish,chicken ,beef and pork but saying that it is a great dish,
remember to soak the caul fat and wash well
 
morning glory said:
Great! I hadn't thought of making curry with it for some reason. I make curries all the time, so can do this with one hand tied behind my back! Some have even called me the Curry Queen:smug:. I like Hardeep - he's an entertaining journalist and foodie.
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i had a idea this would be up your street !
 
Berties said:
i had a idea this would be up your street !
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Well it was a huge hit. Seriously good. Somehow, the unctuous juice from the oxtail becomes transformed into a velvety curry sauce. The grapefruit churney works well to offset the richness. I often make fresh pickles with curry but hadn't thought of using grapefruit. Brilliant. Thanks Berties:sun:
 
My Mom used to make the most scrumptious oxtail soup which is what most people think of when you mention oxtails. She would also braise them with onions, celery and such and when done, would remove the oxtails and cool the liquid so she could skim off some of the fat. while the broth cooled she would shred the meat from the bones, then add it back to the braising liquid and serve it over noodles, It was so good and my 3 sisters and I loved it. Oxtails have such a wonderful flavor. They are had to find in my area, but I keep looking for them to make some.. HMMM maybe one of the Mexican stores in my area may have them.
 
I've never even seen an oxtail, let alone thought about cooking one. My experience with oxtail is limited to Heinz tinned soup.
 
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