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Hank Rogers[_2_]

jmcquown wrote:
> 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. 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!
>>>
>>>
>>> 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

No, he really means it. He just dumps the raw vegetables in and simmers
them. They do cook up and soften, but lack the flavor most of us expect.
They taste like plain steamed or boiled vegetables. I suppose one
doesn't notice if enough crystal palace is served with the meal.