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jmcquown[_2_]

On 12/4/2018 3:59 PM, wrote:
> On Tue, 4 Dec 2018 11:38:26 -0500, 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. 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. It comes off the heat, cools and goes into
>> the fridge overnight. The next the the fat is skimmed off and they are
>> heated up, juice is thickened and they are ready to go.
>
> There's really no reason to saute the veggies first, I first brown the
> meat and then add the veggies, could pull out the meat but I just push
> it to the side... makes for one less bowl to wash. For braising there
> really is no reason to saute the veggies, they cook well during
> braising.
>
I get what you're saying. Brown the meat then saute the vegetables in
the fat from browning the meat. They do need to be cooked a bit first
rather than just dumping them raw in the pot with the meat and liquid.

Jill