jmcquown wrote:

> 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.

Same here. This time I skip the crockpot.

>
> > 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.

Not really except for the peapods.

>
> > 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!

Welcome! It's more a German thing to make a clear type, that then
traveled west.