On 12/4/2018 3:09 PM, l not -l wrote:
> On 4-Dec-2018, jmcquown > wrote:
>
>> On 12/4/2018 11:38 AM, Dave Smith wrote:
>>> On 2018-12-04 10:24 AM, jmcquown wrote:
>>>> I bought some oxtails yesterday.ÂÂ* 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.ÂÂ* If so, please share it!
>>>
>>>
>>> My wife makes wonderful oxtail stew.ÂÂ* 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.ÂÂ* It comes off the heat, cools and goes
>>> into
>>> the fridge overnight.ÂÂ* The next the the fat is skimmed off and they are
>>>
>>> heated up, juice is thickened and they are ready to go.
>>
>> Thanks! I saute finely minced onion, carrot, celery and garlic in a
>> deep pan. Remove the vegetables then dust the oxtails with flour and
>> brown in oil. Add it all back to the pan along with a bouquet garni of
>> bay leaf, parsley, marjoram or oregano (interchangeable), a few
>> peppercorns and thyme with 3 quarts of water. I use a tea ball for the
>> seasonings. Maybe I'll add a splash of wine. Does it matter red or
>> white?
>>
>> Absolutely yes to cooling and skimming the fat after it sits in the
>> fridge overnight. I then add a very little pearled barley to thicken
>> the stew.
> I have never had oxtail soup/stew; but, based upon reading this, I may just
> have to give it a try. I see oxtail offered on a regular basis at the
> international grocer for $6.99/lb, but keep passing it by, not knowing what
> to do with it. I keep splits of various wines on hand to use in cooking; I
> suppose a split would be a good size to use, being roughly 3/4 cup.
>
Sounds like about the right size for oxtail soup/stew. I'm going to
have to pick up some red for when I make this!

Jill