In article >, Dave Smith > wrote:
>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.
True. But I wasn't really talking method, I was talking proportions.
>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.
The damn things are obviously becoming too popular!
Lamb neck chops are going the same way. :-(
Cheers, Phred.
--
LID