On 12/4/2018 9:52 PM, Dave Smith wrote:
> On 2018-12-04 9:15 p.m., Cheri wrote:
>> "U.S. Janet B." > wrote in message
>>> my problem is that I began making this soup when oxtails were
>>> practically free.* So the $6.99/# shocks me :-(
>>
>>
>> Sort of like the chicken wing thing.
>>
>
> At least chicken wing have meat on them and are easy to cook.* I have
> seen packages of four oxtail pieces* where there wasn't more than a
> couple forkfuls of meat in the the whole pack.

You're not finding the right kinds of oxtails. Too bad your Dutch
butcher isn't still around. Heh.

Jill

On 2018-12-04 10:53 p.m., jmcquown wrote:
> On 12/4/2018 9:52 PM, Dave Smith wrote:
>
>> At least chicken wing have meat on them and are easy to cook.* I have
>> seen packages of four oxtail pieces* where there wasn't more than a
>> couple forkfuls of meat in the the whole pack.
>
> You're not finding the right kinds of oxtails.* Too bad your Dutch
> butcher isn't still around.* Heh.

I do occasionally see meatier oxtails and on sale. I do miss the Dutch
butcher. I used to occasionally get good deals on oxtails from him. I
also miss his bacon. I was hoping that his son was going to open a
retail outlet for his new meat curing business.

On 2018-12-04 4:38 p.m., Dave Smith wrote:
> On 2018-12-04 5:12 PM, jmcquown wrote:
>
>> Flank steak and chicken wings used to be dirt cheap and beef bones
>> were free.Â* I paid $6.99/lb but the three tails are nice and meaty.
>> I'll get several meals (which I can freeze) out of the oxtail stew.
>>
>
> I am very picky when it comes to oxtails. They have to be on sale cheap,
> and there has to be a lot of meat on the bones. It is bad enough to be
> charged steak prices for a cut of meat that requires so much work to
> make it tender and tasty, but I especially dislike paying that much for
> bones.
>
But then, why is stewing beef so expensive? It may be very lean but it
is meat from the shin and tough as blazes!

On 2018-12-05 1:28 AM, graham wrote:
> On 2018-12-04 4:38 p.m., Dave Smith wrote:
>> On 2018-12-04 5:12 PM, jmcquown wrote:
>>
>>> Flank steak and chicken wings used to be dirt cheap and beef bones
>>> were free.Â* I paid $6.99/lb but the three tails are nice and meaty.
>>> I'll get several meals (which I can freeze) out of the oxtail stew.
>>>
>>
>> I am very picky when it comes to oxtails. They have to be on sale
>> cheap, and there has to be a lot of meat on the bones. It is bad
>> enough to be charged steak prices for a cut of meat that requires so
>> much work to make it tender and tasty, but I especially dislike paying
>> that much for bones.
>>
> But then, why is stewing beef so expensive? It may be very lean but it
> is meat from the shin and tough as blazes!

It is tricky to cook but it can be delicious. Low and slow cooking with
the right ingredients can produce a really great stew. I watch the
price on that stuff too. I am not going to spend near steak prices for
something that takes hours to cook and needs a lot of extras.

In article >,
says...
>
> On 2018-12-04 8:17 p.m., jmcquown wrote:
> > On 12/4/2018 7:50 PM, wrote:
> >> On Tue, 04 Dec 2018 17:36:23 -0700, U.S. Janet B. >
> >> wrote:
> >>
> >>> On Tue, 04 Dec 2018 19:22:42 -0500, wrote:
> >>> snip
> >>>> Chances are they're cow tails, not oxtails
> >>>
> >>> Duh!* Everybody knows that!* It's just what they are called.
> >>
> >> Lol - in fact nicer if they called them cow tails
> >>
> > Who cares what they're called?* They taste great and make a nice tasting
> > beefy stew.
>
> My son had an aversion to oxtails for ages, because of their proximity
> to the cow's ass.

So, you son is still a virgin, and doesn't eat eggs.

Janet UK

On Wed, 5 Dec 2018 15:37:14 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On 2018-12-04 8:17 p.m., jmcquown wrote:
>> > On 12/4/2018 7:50 PM, wrote:
>> >> On Tue, 04 Dec 2018 17:36:23 -0700, U.S. Janet B. >
>> >> wrote:
>> >>
>> >>> On Tue, 04 Dec 2018 19:22:42 -0500, wrote:
>> >>> snip
>> >>>> Chances are they're cow tails, not oxtails
>> >>>
>> >>> Duh!* Everybody knows that!* It's just what they are called.
>> >>
>> >> Lol - in fact nicer if they called them cow tails
>> >>
>> > Who cares what they're called?* They taste great and make a nice tasting
>> > beefy stew.
>>
>> My son had an aversion to oxtails for ages, because of their proximity
>> to the cow's ass.
>
> So, you son is still a virgin, and doesn't eat eggs.

lol

jmcquown wrote:
>> On 12/4/2018 3:59 PM, wrote:
>>> On Tue, 4 Dec 2018 11:38:26 -0500, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-12-04 10:24 AM, 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!
>>>>
>>>>
>>>> My wife makes wonderful oxtail stew. 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. It comes off the heat, cools and goes into
>>>> the fridge overnight. The next the the fat is skimmed off and they are
>>>> heated up, juice is thickened and they are ready to go.
>>>
>>> There's really no reason to saute the veggies first, I first brown the
>>> meat and then add the veggies, could pull out the meat but I just push
>>> it to the side... makes for one less bowl to wash. For braising there
>>> really is no reason to saute the veggies, they cook well during
>>> braising.
>>>
>> I get what you're saying. Brown the meat then saute the vegetables in
>> the fat from browning the meat. They do need to be cooked a bit first
>> rather than just dumping them raw in the pot with the meat and liquid.
>>
>> Jill

The veggies cook while sauteing in the fat from the meat, and cook
some more during the braising, I prefer the veggies to retain their
shape and not cook to mush so I tend to dice them larger than finely
chopped.

On Tue, 4 Dec 2018 23:28:01 -0700, graham > wrote:

>On 2018-12-04 4:38 p.m., Dave Smith wrote:
>> On 2018-12-04 5:12 PM, jmcquown wrote:
>>
>>> Flank steak and chicken wings used to be dirt cheap and beef bones
>>> were free.* I paid $6.99/lb but the three tails are nice and meaty.
>>> I'll get several meals (which I can freeze) out of the oxtail stew.
>>>
>>
>> I am very picky when it comes to oxtails. They have to be on sale cheap,
>> and there has to be a lot of meat on the bones. It is bad enough to be
>> charged steak prices for a cut of meat that requires so much work to
>> make it tender and tasty, but I especially dislike paying that much for
>> bones.
>>
>But then, why is stewing beef so expensive? It may be very lean but it
>is meat from the shin and tough as blazes!

Stewing beef is only tough and expensive when one is too lazy to cut
their own... buy a roast whatever cut you like when on sale and cut it
up yourself... and then you won't be stewing mystery meat... stew meat
is always a blend of trimmings and scraps, they don't hack up a nice
looking roast. Stew meat is made from that which if wraped as a roast
would be so ugli/repulsive no one would buy it... the same type of
waste is made into ground; gristle, silver skin, and all. The price
is high because you are paying for the butcher's extra knife labor.

On Wed, 5 Dec 2018 15:37:14 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On 2018-12-04 8:17 p.m., jmcquown wrote:
>> > On 12/4/2018 7:50 PM, wrote:
>> >> On Tue, 04 Dec 2018 17:36:23 -0700, U.S. Janet B. >
>> >> wrote:
>> >>
>> >>> On Tue, 04 Dec 2018 19:22:42 -0500, wrote:
>> >>> snip
>> >>>> Chances are they're cow tails, not oxtails
>> >>>
>> >>> Duh!* Everybody knows that!* It's just what they are called.
>> >>
>> >> Lol - in fact nicer if they called them cow tails
>> >>
>> > Who cares what they're called?* They taste great and make a nice tasting
>> > beefy stew.
>>
>> My son had an aversion to oxtails for ages, because of their proximity
>> to the cow's ass.
>
> So, you son is still a virgin, and doesn't eat eggs.
>
> Janet UK

No ham sandwich?

On 2018-12-05 10:37 AM, Janet wrote:
> In article >,

>>> Who cares what they're called?Â* They taste great and make a nice tasting
>>> beefy stew.
>>
>> My son had an aversion to oxtails for ages, because of their proximity
>> to the cow's ass.
>
> So, you son is still a virgin, and doesn't eat eggs.



LOL... No to both, and he has overcome his aversion to oxtail.

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.

On Tuesday, December 4, 2018 at 5:24:26 AM UTC-10, Jill McQuown 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

Oxtail soup is a popular dish in Hawaii. This is probably due to the large number of dirt poor plantation worker-stock that most of us come from. They could only afford the rubbish parts of the cow. I never had much of a taste for it but my son does. The soup as served here has its origins from China.

https://www.youtube.com/watch?v=xPla9cgUZHs