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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

The veggies cook while sauteing in the fat from the meat, and cook
some more during the braising, I prefer the veggies to retain their
shape and not cook to mush so I tend to dice them larger than finely
chopped.