Oxtail Soup
from Eloise
Wash one or two packages of oxtails. Cover with water generously, add
about 1 teaspoon salt per pound. Cook along with chopped onion,
chopped celery leaves and celery, one can tomatoes until tender. This
will take about three hours. About one hour before you plan to eat
add chopped carrots about two or three, then cubed potatoes, and just
as you are about to serve the soup add package of frozen corn and a
generous handful of parsley. Taste and season with salt and pepper.
It is so important not to cook all the vegetables for the whole length
of time. The meat could even cook longer than three hours - it takes
a long time. Eloise

I was a new bride at the time I received this recipe. I was able to
figure out proportions and I am sure you will too. When available,
use fresh corn. Never use dried parsley.
Janet US

On 1/11/2014 1:20 PM, wrote:
> Completely skim off the solidified fat,

...and feed it to Marty.

On 2014-01-11 3:20 PM, wrote:

> I use it as a stew and leftovers become soup - but I do it completely
> differently, brown meat and onions, put in pot with carrots. An
> absolute must is pearl barley and a couple of bay leaves. Long
> cooking in oven until tender. Cool and place in 'fridge until next
> day.
>
> Completely skim off the solidified fat, heat and serve.
>


Your method is similar to my wife's, and she is the braising queen. I
have never had it with barley but I am sure that would be perfect.

On 2014-01-11 4:01 PM, wrote:
> On Sat, 11 Jan 2014 15:28:19 -0500, Dave Smith
> > wrote:
>
>> On 2014-01-11 3:20 PM, wrote:
>>
>>> I use it as a stew and leftovers become soup - but I do it completely
>>> differently, brown meat and onions, put in pot with carrots. An
>>> absolute must is pearl barley and a couple of bay leaves. Long
>>> cooking in oven until tender. Cool and place in 'fridge until next
>>> day.
>>>
>>> Completely skim off the solidified fat, heat and serve.
>>>
>>
>>
>> Your method is similar to my wife's, and she is the braising queen. I
>> have never had it with barley but I am sure that would be perfect.
>
> Leaving overnight is the main thing, I find it too greasy if not. Try
> the pearl barley, it's great with it. Basically it becomes Scotch
> Broth.
>


One think my wife taught be about braising beef is that it will always
taste better the next day. I occasionally make scotch broth with lamb
bones and I have made beef and barley soup. I am never sure how much
barely to add. I love the stuff, but I am sure than it breeds while
cooking. There is always about four times more than I expect.

On 1/11/2014 3:09 PM, Janet Bostwick wrote:
>
> Oxtail Soup
> from Eloise
> Wash one or two packages of oxtails. Cover with water generously, add
> about 1 teaspoon salt per pound. Cook along with chopped onion,
> chopped celery leaves and celery, one can tomatoes until tender. This
> will take about three hours. About one hour before you plan to eat
> add chopped carrots about two or three, then cubed potatoes, and just
> as you are about to serve the soup add package of frozen corn and a
> generous handful of parsley. Taste and season with salt and pepper.
> It is so important not to cook all the vegetables for the whole length
> of time. The meat could even cook longer than three hours - it takes
> a long time. Eloise
>
> I was a new bride at the time I received this recipe. I was able to
> figure out proportions and I am sure you will too. When available,
> use fresh corn. Never use dried parsley.
> Janet US
>
Thanks for sharing this! I haven't tried adding tomatoes but I might
next time around.

Jill

On 2014-01-11 4:23 PM, wrote:

>>>>
>>>> Your method is similar to my wife's, and she is the braising queen. I
>>>> have never had it with barley but I am sure that would be perfect.
>>>
>>> Leaving overnight is the main thing, I find it too greasy if not. Try
>>> the pearl barley, it's great with it. Basically it becomes Scotch
>>> Broth.
>>>
>>
>>
>> One think my wife taught be about braising beef is that it will always
>> taste better the next day. I occasionally make scotch broth with lamb
>> bones and I have made beef and barley soup. I am never sure how much
>> barely to add. I love the stuff, but I am sure than it breeds while
>> cooking. There is always about four times more than I expect.
>
> You're correct, should be lamb for scotch broth but the pearl barley
> is in both. I just tip some pearl barley in, pretty much a moveable
> feast, I can't be bothered measuring too much. It doesn't so much
> breed as put on a lot of weight

Sorry, didn't mean to come across as confused. When I have lamb bones I
use them to make a broth and I add barley to that. I also to beef and
barley.

It seems that no matter how little barley I use it is always way more.
you can't really have too much barley but it does need a lot of strong
broth not to get wussed up into the barley, which already has it's own
good taste.

My wife used to occasionally cook a barley pilaf, starting off by
sauteing some onion, mushroom and barley, then the beef broth and into
the oven with a top on. We should have it more often.

On 1/11/2014 4:01 PM, wrote:
> On Sat, 11 Jan 2014 15:28:19 -0500, Dave Smith
> > wrote:
>
>> On 2014-01-11 3:20 PM, wrote:
>>
>>> I use it as a stew and leftovers become soup - but I do it completely
>>> differently, brown meat and onions, put in pot with carrots. An
>>> absolute must is pearl barley and a couple of bay leaves. Long
>>> cooking in oven until tender. Cool and place in 'fridge until next
>>> day.
>>>
>>> Completely skim off the solidified fat, heat and serve.
>>>
>>
>>
>> Your method is similar to my wife's, and she is the braising queen. I
>> have never had it with barley but I am sure that would be perfect.
>
> Leaving overnight is the main thing, I find it too greasy if not. Try
> the pearl barley, it's great with it. Basically it becomes Scotch
> Broth.
>
Thank you for reminding me to add barley to my shopping list.

Jill

On Sat, 11 Jan 2014 17:50:30 -0500, jmcquown >
wrote:

>On 1/11/2014 3:09 PM, Janet Bostwick wrote:
>>
>> Oxtail Soup
>> from Eloise
>> Wash one or two packages of oxtails. Cover with water generously, add
>> about 1 teaspoon salt per pound. Cook along with chopped onion,
>> chopped celery leaves and celery, one can tomatoes until tender. This
>> will take about three hours. About one hour before you plan to eat
>> add chopped carrots about two or three, then cubed potatoes, and just
>> as you are about to serve the soup add package of frozen corn and a
>> generous handful of parsley. Taste and season with salt and pepper.
>> It is so important not to cook all the vegetables for the whole length
>> of time. The meat could even cook longer than three hours - it takes
>> a long time. Eloise
>>
>> I was a new bride at the time I received this recipe. I was able to
>> figure out proportions and I am sure you will too. When available,
>> use fresh corn. Never use dried parsley.
>> Janet US
>>
>Thanks for sharing this! I haven't tried adding tomatoes but I might
>next time around.
>
>Jill
You are very welcome. The oxtails, tomatoes, onion and celery make a
wonderful kitchen aroma for the wintertime. I liked the thread that
you started.
Janet US

On 1/11/2014 7:21 PM, Janet Bostwick wrote:
> On Sat, 11 Jan 2014 17:50:30 -0500, jmcquown >
> wrote:
>
>> On 1/11/2014 3:09 PM, Janet Bostwick wrote:
>>>
>>> Oxtail Soup
>>> from Eloise
>>> Wash one or two packages of oxtails. Cover with water generously, add
>>> about 1 teaspoon salt per pound. Cook along with chopped onion,
>>> chopped celery leaves and celery, one can tomatoes until tender. This
>>> will take about three hours. About one hour before you plan to eat
>>> add chopped carrots about two or three, then cubed potatoes, and just
>>> as you are about to serve the soup add package of frozen corn and a
>>> generous handful of parsley. Taste and season with salt and pepper.
>>> It is so important not to cook all the vegetables for the whole length
>>> of time. The meat could even cook longer than three hours - it takes
>>> a long time. Eloise
>>>
>>> I was a new bride at the time I received this recipe. I was able to
>>> figure out proportions and I am sure you will too. When available,
>>> use fresh corn. Never use dried parsley.
>>> Janet US
>>>
>> Thanks for sharing this! I haven't tried adding tomatoes but I might
>> next time around.
>>
>> Jill
> You are very welcome. The oxtails, tomatoes, onion and celery make a
> wonderful kitchen aroma for the wintertime. I liked the thread that
> you started.
> Janet US
>
Thanks! I'm trying to draw focus away from troll chatter and back to
actual food and cooking stuff.

Jill

"Janet Bostwick" > wrote in message
...
>
> Oxtail Soup
> from Eloise
> Wash one or two packages of oxtails. Cover with water generously, add
> about 1 teaspoon salt per pound. Cook along with chopped onion,
> chopped celery leaves and celery, one can tomatoes until tender. This
> will take about three hours. About one hour before you plan to eat
> add chopped carrots about two or three, then cubed potatoes, and just
> as you are about to serve the soup add package of frozen corn and a
> generous handful of parsley. Taste and season with salt and pepper.
> It is so important not to cook all the vegetables for the whole length
> of time. The meat could even cook longer than three hours - it takes
> a long time. Eloise

substitute peas for the corn. And you forgot the bay leaf and porcinis.



---
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On Sat, 11 Jan 2014 19:44:03 -0500, jmcquown >
wrote:

>On 1/11/2014 7:21 PM, Janet Bostwick wrote:
>> On Sat, 11 Jan 2014 17:50:30 -0500, jmcquown >
>> wrote:
>>
>>> On 1/11/2014 3:09 PM, Janet Bostwick wrote:
>>>>
>>>> Oxtail Soup
>>>> from Eloise
>>>> Wash one or two packages of oxtails. Cover with water generously, add
>>>> about 1 teaspoon salt per pound. Cook along with chopped onion,
>>>> chopped celery leaves and celery, one can tomatoes until tender. This
>>>> will take about three hours. About one hour before you plan to eat
>>>> add chopped carrots about two or three, then cubed potatoes, and just
>>>> as you are about to serve the soup add package of frozen corn and a
>>>> generous handful of parsley. Taste and season with salt and pepper.
>>>> It is so important not to cook all the vegetables for the whole length
>>>> of time. The meat could even cook longer than three hours - it takes
>>>> a long time. Eloise
>>>>
>>>> I was a new bride at the time I received this recipe. I was able to
>>>> figure out proportions and I am sure you will too. When available,
>>>> use fresh corn. Never use dried parsley.
>>>> Janet US
>>>>
>>> Thanks for sharing this! I haven't tried adding tomatoes but I might
>>> next time around.
>>>
>>> Jill
>> You are very welcome. The oxtails, tomatoes, onion and celery make a
>> wonderful kitchen aroma for the wintertime. I liked the thread that
>> you started.
>> Janet US
>>
>Thanks! I'm trying to draw focus away from troll chatter and back to
>actual food and cooking stuff.
>
>Jill

I try too. I'm close to quitting
Janet US

On Sat, 11 Jan 2014 19:32:14 -0800, "Pico Rico"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>>
>> Oxtail Soup
>> from Eloise
>> Wash one or two packages of oxtails. Cover with water generously, add
>> about 1 teaspoon salt per pound. Cook along with chopped onion,
>> chopped celery leaves and celery, one can tomatoes until tender. This
>> will take about three hours. About one hour before you plan to eat
>> add chopped carrots about two or three, then cubed potatoes, and just
>> as you are about to serve the soup add package of frozen corn and a
>> generous handful of parsley. Taste and season with salt and pepper.
>> It is so important not to cook all the vegetables for the whole length
>> of time. The meat could even cook longer than three hours - it takes
>> a long time. Eloise
>
>substitute peas for the corn. And you forgot the bay leaf and porcinis.
>
That's what so great about a thread like this. You get to see all the
variations that are in use. Thanks for the tips.
Janet US

On Sat, 11 Jan 2014 16:20:41 -0400, lucretiaborgia wrote:


> I use it as a stew and leftovers become soup - but I do it completely
> differently, brown meat and onions, put in pot with carrots. An absolute
> must is pearl barley and a couple of bay leaves. Long cooking in oven
> until tender. Cool and place in 'fridge until next day.
>
> Completely skim off the solidified fat, heat and serve.

I also brown the meat and onions when making stew - never thought of
adding pearl barley; dunno why it never occurred to me before, thanks.

And yeah, I never eat oxtail stew the same day - goes in the fridge
overnight because skimming off all the fat is important, IMHO, otherwise
it's just too 'greasy' to enjoy.

--
Cheers
Chatty Cathy

On 2014-01-12 8:06 AM, wrote:

>
> Are oxtails reasonably priced in Texas ? They have become very
> expensive here, for what they are; when we first came people didn't
> cook them and they were very cheap but gradually they became
> expensive. Now I regard them as a treat, cook them, put away in
> portion sized meals in the freezer ready for bitter cold days.
>
> A large vertebrae along with a couple of small, nearly $10 for
> example, when I could buy a strip loin steak of good size for $8.
>


They used to be cheap cheap here. I realize everything else has gone up
in price over the years but we were first married we frequently ate ox
tails. We could get a mess of them for 25-30 cents, enough for a feast
for two. At the time, it would cost about $2-3 for a steak.

When I see ox tails these days they are in packages of 3-4 for $6-10. It
would cost quite a bit more for a meagre meal of ox tails than it would
cost for steaks. Between, the vegetables,the stock, wine or beer,
you're looking at a couple more dollars. Then there is the work. I can
slap a steak on a grill with a lot less work and a lot less expense.

But.... I do love ox tails.

On Sun, 12 Jan 2014 09:06:16 -0400, wrote:

>On Sat, 11 Jan 2014 21:32:37 -0700, Janet Bostwick
> wrote:
>
>>On Sat, 11 Jan 2014 19:32:14 -0800, "Pico Rico"
> wrote:
>>
>
>>>
>>>substitute peas for the corn. And you forgot the bay leaf and porcinis.
>>>
>>That's what so great about a thread like this. You get to see all the
>>variations that are in use. Thanks for the tips.
>>Janet US
>
>Are oxtails reasonably priced in Texas ? They have become very
>expensive here, for what they are; when we first came people didn't
>cook them and they were very cheap but gradually they became
>expensive. Now I regard them as a treat, cook them, put away in
>portion sized meals in the freezer ready for bitter cold days.
>
>A large vertebrae along with a couple of small, nearly $10 for
>example, when I could buy a strip loin steak of good size for $8.

Wrong Janet to ask. I believe you want Janet Wilder (in Texas)
Janet US

On Sun, 12 Jan 2014 14:48:10 -0400, wrote:

>On Sun, 12 Jan 2014 09:59:50 -0700, Janet Bostwick
> wrote:
>
>>On Sun, 12 Jan 2014 09:06:16 -0400, wrote:
>>
>>>On Sat, 11 Jan 2014 21:32:37 -0700, Janet Bostwick
> wrote:
>>>
>>>>On Sat, 11 Jan 2014 19:32:14 -0800, "Pico Rico"
> wrote:
>>>>
>>>
>>>>>
>>>>>substitute peas for the corn. And you forgot the bay leaf and porcinis.
>>>>>
>>>>That's what so great about a thread like this. You get to see all the
>>>>variations that are in use. Thanks for the tips.
>>>>Janet US
>>>
>>>Are oxtails reasonably priced in Texas ? They have become very
>>>expensive here, for what they are; when we first came people didn't
>>>cook them and they were very cheap but gradually they became
>>>expensive. Now I regard them as a treat, cook them, put away in
>>>portion sized meals in the freezer ready for bitter cold days.
>>>
>>>A large vertebrae along with a couple of small, nearly $10 for
>>>example, when I could buy a strip loin steak of good size for $8.
>>
>>Wrong Janet to ask. I believe you want Janet Wilder (in Texas)
>>Janet US
>
>Ooops, sorry.

nothing to be sorry for. There are just a lot of Janet here.
Janet US

In article >,
Janet Bostwick > wrote:

> Oxtail Soup
> from Eloise
> Wash one or two packages of oxtails. Cover with water generously, add
> about 1 teaspoon salt per pound. Cook along with chopped onion,
> chopped celery leaves and celery, one can tomatoes until tender. This
> will take about three hours. About one hour before you plan to eat
> add chopped carrots about two or three, then cubed potatoes, and just
> as you are about to serve the soup add package of frozen corn and a
> generous handful of parsley. Taste and season with salt and pepper.
> It is so important not to cook all the vegetables for the whole length
> of time. The meat could even cook longer than three hours - it takes
> a long time. Eloise
>
> I was a new bride at the time I received this recipe. I was able to
> figure out proportions and I am sure you will too. When available,
> use fresh corn. Never use dried parsley.
> Janet US

This is when I especially love my pressure cooker. The soup sounds
terrific, Janet. Thanks.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On Mon, 13 Jan 2014 20:15:24 -0600, Melba's Jammin'
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> Oxtail Soup
>> from Eloise
>> Wash one or two packages of oxtails. Cover with water generously, add
>> about 1 teaspoon salt per pound. Cook along with chopped onion,
>> chopped celery leaves and celery, one can tomatoes until tender. This
>> will take about three hours. About one hour before you plan to eat
>> add chopped carrots about two or three, then cubed potatoes, and just
>> as you are about to serve the soup add package of frozen corn and a
>> generous handful of parsley. Taste and season with salt and pepper.
>> It is so important not to cook all the vegetables for the whole length
>> of time. The meat could even cook longer than three hours - it takes
>> a long time. Eloise
>>
>> I was a new bride at the time I received this recipe. I was able to
>> figure out proportions and I am sure you will too. When available,
>> use fresh corn. Never use dried parsley.
>> Janet US
>
>This is when I especially love my pressure cooker. The soup sounds
>terrific, Janet. Thanks.

You're welcome, Barb. I love my pressure cooker too.
Janet US