On 12/4/2018 6:30 PM, cshenk wrote:
> jmcquown wrote:
>
>> I bought some oxtails yesterday. 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. If so, please share it!
>>
>> Jill
>
> Hi Jill, lots of ways to make them but they work well IMHO with a long
> slow simmer. Oddly, a crockpot doesnt work as well this time and not
> sure why. Perhaps too high a simmer?
>
I don't use a crockpot for this but thanks for the comment. I could use
mine set on low since it has a good temperature control but I tend to
make this on the stovetop. Low simmer.

> I am more familar with them served in a clear (or mostly clear) deep
> colored broth. If there were vegetables, they were ones that kept a
> distinct shape (carrots, leek shreds, might be some late added waxy
> potato bits or last minute added frozen or fresh peapods or peas).
>
Asian stuff.

> When I make them at home, I try to replicate that. Area encoutered may
> not mean authentic to place but was Singapore and later, Brisbane.
>
> I googled and clear oxtail soup seems fairly common. Germany and
> Philipennes come up real often.
>
You're all about the Japanese/Asian style foods. Not exactly what I had
in mind in terms of oxtail stew, but thanks for your input!

Jill