It didn't come anywhere near my smoker, but I cooked up 3 pounds of
braised ox-tail, using the recipe in "The Complete Meat Cookbook."
It's sitting in the fridge now, since the authors say it's a dish best
served a day or so after making it. Never cooked ox-tail before, but
the samples I had this afternoon lead me to believe it will be very
good.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Kevin S. Wilson" > wrote in message
...
> It didn't come anywhere near my smoker, but I cooked up 3 pounds of
> braised ox-tail, using the recipe in "The Complete Meat Cookbook."
> It's sitting in the fridge now, since the authors say it's a dish best
> served a day or so after making it. Never cooked ox-tail before, but
> the samples I had this afternoon lead me to believe it will be very
> good.
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Who put these fingerprints on my imagination?"

Kevin

We eat a lot of ox-tail back home in Scotland. You are indeed correct in
assuming that it tastes better the next day. It also improves greatly by
freezing. Sort of tenderises it a little more.

Ox-tail soup is another real winner. I don't think ox-tail would work well
in a smoker though

Enjoy

Graeme