On 12/4/2018 11:38 AM, Dave Smith wrote:
> On 2018-12-04 10:24 AM, jmcquown wrote:
>> I bought some oxtails yesterday.Â* Even though winter weather isn't
>> really upon us in southern SC, I love oxtail soup.
>>
>> I've made it many times before but I'm just wondering if you have a
>> particular tried and true recipe you adore.Â* If so, please share it!
>
>
> My wife makes wonderful oxtail stew.Â* She uses her standard braising
> technique of sauteing finely chopped carrot, celery, onion and garlic.
> She removes the veggies and browns the oxtail, then returns the veggies
> to the pans, adds some wine and beef broth and then simmers them for a
> couple hours.... not boiled.Â* It comes off the heat, cools and goes into
> the fridge overnight.Â* The next the the fat is skimmed off and they are
> heated up, juice is thickened and they are ready to go.

Thanks! I saute finely minced onion, carrot, celery and garlic in a
deep pan. Remove the vegetables then dust the oxtails with flour and
brown in oil. Add it all back to the pan along with a bouquet garni of
bay leaf, parsley, marjoram or oregano (interchangeable), a few
peppercorns and thyme with 3 quarts of water. I use a tea ball for the
seasonings. Maybe I'll add a splash of wine. Does it matter red or white?

Absolutely yes to cooling and skimming the fat after it sits in the
fridge overnight. I then add a very little pearled barley to thicken
the stew.

Jill