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jmcquown[_2_]

On 12/4/2018 3:50 PM, wrote:
> On Tue, 04 Dec 2018 13:45:21 -0400, wrote:
>
>> On Tue, 4 Dec 2018 12:17:43 -0500, S Viemeister
>> > wrote:
>>
>>> On 12/4/2018 11:06 AM, jmcquown wrote:
>>>> On 12/4/2018 10:56 AM, wrote:
>>>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> It's merely a stew, oxtails don't need additives, other than pearl
>>>>> barley. So tails, onions, carrots, plenty of barley and that's it.
>>>>> Long slow cook, then leave in 'fridge overnight so you can remove the
>>>>> rind of accumulated fat the next day before heating and serving.
>>>>>
>>>> Thanks.
>>>>
>>> Don't forget salt, freshly ground pepper, and a bay leaf.
>>> And red wine.
>>
>> Yes you can add, I thought the pepper and salt went without saying but
>> truth to tell, don't think I have added red wine, if I get some
>> oxtails I sure will now
>
> Thats a good recipe, barley and beef go well together... some 'shrooms
> too. I would add some diced celery, and I'd prefer beer to wine...
> red wine could make for pink barley.
>
I'm sure beer would work as well. Beef stews are flexible. Here's the
thing, though. You don't add a whole bottle of wine. I haven't added
wine to oxtail stew in the past. The next time, after browning the
floured oxtails, I might just deglaze the pan with a little wine.

Jill