Phred wrote:

> I was looking at ox tails in the local supermarket last Saturday
> morning. It's been a bit cool here lately, even in the tropics, and
> the idea of oxtail stew rather appealed. BUT, as they have been for
> some time now, they were far too bloody fatty. Coincidentally, a mate
> of mine did buy two packs; but I've since heard he ended up with
> barely one after cutting out the more obvious chunks of fat. Bloody
> pity really. Oxtail stew/curry is great tucker.

You don't have to cut off the fat before cooking. A lot of it will be rendered out and, like any braised
dish, they taste better are cooled and then re-heated. The fat will rise to the top and harden and can
be picked off easily.

We used to have ox tails frequently when I was first married. They were cheap for very little money we
could buy enough oxtails to have a real feed of them. Recently, I have been finding that it costs more
for enough ox tails for a reasonable serving than it does for steak, and it just doesn't seem right to
have to pay so much for a meal that needs other ingredients and a time and work to prepare.