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

On Tue, 4 Dec 2018 10:24:21 -0500, 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

It's merely a stew, oxtails don't need additives, other than pearl
barley. So tails, onions, carrots, plenty of barley and that's it.
Long slow cook, then leave in 'fridge overnight so you can remove the
rind of accumulated fat the next day before heating and serving.

On 12/4/2018 10:56 AM, wrote:
> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>
> It's merely a stew, oxtails don't need additives, other than pearl
> barley. So tails, onions, carrots, plenty of barley and that's it.
> Long slow cook, then leave in 'fridge overnight so you can remove the
> rind of accumulated fat the next day before heating and serving.
>
Thanks.

Jill

On 2018-12-04 10:24 AM, jmcquown wrote:
> I bought some oxtails yesterday.Â* 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.Â* 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.

On Tue, 4 Dec 2018 10:24:21 -0500, 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

You must be rolling in dough or are they a lot less expensive there?

OXTAIL SOUP
ELOISE McGRATH
Wash one or two packages of oxtails. Cover with water generously, add
about 1 tsp. salt per lb. 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 a 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.


This recipe is copied exactly from the recipe card Eloise gave me.
Janet

On 12/4/2018 11:38 AM, Dave Smith wrote:
> On 2018-12-04 10:24 AM, jmcquown wrote:
>> I bought some oxtails yesterday.Â* 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.Â* If so, please share it!
>
>
> My wife makes wonderful oxtail stew.Â* 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.Â* It comes off the heat, cools and goes into
> the fridge overnight.Â* 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.

Jill

On 12/4/2018 11:06 AM, jmcquown wrote:
> On 12/4/2018 10:56 AM, wrote:
>> On Tue, 4 Dec 2018 10:24:21 -0500, jmcquown >
>> wrote:
>>
>>> I bought some oxtails yesterday.Â* 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.Â* If so, please share it!
>>>
>>> Jill
>>
>> It's merely a stew, oxtails don't need additives, other than pearl
>> barley. So tails, onions, carrots, plenty of barley and that's it.
>> Long slow cook, then leave in 'fridge overnight so you can remove the
>> rind of accumulated fat the next day before heating and serving.
>>
> Thanks.
>
Don't forget salt, freshly ground pepper, and a bay leaf.
And red wine.

On Tue, 4 Dec 2018 12:17:43 -0500, S Viemeister
> wrote:

>On 12/4/2018 11:06 AM, jmcquown wrote:
>> On 12/4/2018 10:56 AM, wrote:
>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>
>>> It's merely a stew, oxtails don't need additives, other than pearl
>>> barley. So tails, onions, carrots, plenty of barley and that's it.
>>> Long slow cook, then leave in 'fridge overnight so you can remove the
>>> rind of accumulated fat the next day before heating and serving.
>>>
>> Thanks.
>>
>Don't forget salt, freshly ground pepper, and a bay leaf.
>And red wine.

Yes you can add, I thought the pepper and salt went without saying but
truth to tell, don't think I have added red wine, if I get some
oxtails I sure will now

On 2018-12-04 8:24 a.m., jmcquown wrote:
> I bought some oxtails yesterday.Â* 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.Â* If so, please share it!
>
> Jill
You could make the following Suffolk Oxtail Brawn, an alternative to
pork head cheese.


OXTAIL BRAWN (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Oxtail, washed, dried
-and cut into joints
1 oz Butter
1 Onion, peeled,left whole
-and stuck with 6 cloves
3 Sprigs parsley,
1 Sprig thyme
1 Small sage leaf and
1 Small bayleaf,
Tied together with string
Salt and black pepper
2 tb Vinegar
1 Egg

This is a delicious Suffolk alternative to the more
usual pigs head brawn. Dust the jointed oxtail with
seasoned flour. Melt the butter in a saucepan and fry
the oxtail until lightly browned on all sides. Add the
onion, herbs, seasoning and vinegar, then add
sufficient cold water to cover. Bring to the boil,
cover, and simmer for about 4 hours, until the meat
leaves the bones. Gool, then chop the meat, reserving
both the bones and the liquid, but discarding the
herbs and onion. Butter a pudding basin. Hard-boil the
egg, shell and slice; arrange the slices decoratively
in the base of the basin. Add the meat. Boil the bones
until the liquid has been reduced to about 1/2 pint.
Cool slightly, then strain into the basin. Cover with
a plate or saucer and put in the refrigera- tor to
set. Turn out when completely cold and set and serve
sliced, with salad or boiled potatoes and green peas.

On Tue, 4 Dec 2018 20:13:48 GMT, "l not -l" > wrote:

>
>On 4-Dec-2018, U.S. Janet B. > wrote:
>
>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>
>> You must be rolling in dough or are they a lot less expensive there?
>I was just looking at them at the international grocer's on Friday; they
>were $6.99/lb here in STL suburb. I have looked on several previous
>occasions and don't recall they were ever over $7.99. However, many things
>I see at the international grocer are much less expensive than at regular
>supermarkets; I assume the sell well vs. being "specialty" items elsewhere.

my problem is that I began making this soup when oxtails were
practically free. So the $6.99/# shocks me :-(

On Tue, 04 Dec 2018 13:45:21 -0400, wrote:

>On Tue, 4 Dec 2018 12:17:43 -0500, S Viemeister
> wrote:
>
>>On 12/4/2018 11:06 AM, jmcquown wrote:
>>> On 12/4/2018 10:56 AM, wrote:
>>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>>
>>>> It's merely a stew, oxtails don't need additives, other than pearl
>>>> barley. So tails, onions, carrots, plenty of barley and that's it.
>>>> Long slow cook, then leave in 'fridge overnight so you can remove the
>>>> rind of accumulated fat the next day before heating and serving.
>>>>
>>> Thanks.
>>>
>>Don't forget salt, freshly ground pepper, and a bay leaf.
>>And red wine.
>
>Yes you can add, I thought the pepper and salt went without saying but
>truth to tell, don't think I have added red wine, if I get some
>oxtails I sure will now

Thats a good recipe, barley and beef go well together... some 'shrooms
too. I would add some diced celery, and I'd prefer beer to wine...
red wine could make for pink barley.

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.

On Tue, 04 Dec 2018 13:21:48 -0700, U.S. Janet B. >
wrote:

>On Tue, 4 Dec 2018 20:13:48 GMT, "l not -l" > wrote:
>
>>
>>On 4-Dec-2018, U.S. Janet B. > wrote:
>>
>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>
>>> You must be rolling in dough or are they a lot less expensive there?
>>I was just looking at them at the international grocer's on Friday; they
>>were $6.99/lb here in STL suburb. I have looked on several previous
>>occasions and don't recall they were ever over $7.99. However, many things
>>I see at the international grocer are much less expensive than at regular
>>supermarkets; I assume the sell well vs. being "specialty" items elsewhere.
>
>my problem is that I began making this soup when oxtails were
>practically free. So the $6.99/# shocks me :-(

Ditto - they weren't supposed to be specialty, just a way to use up
the tails.

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

On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
wrote:

>On Tue, 4 Dec 2018 10:24:21 -0500, 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
>
>You must be rolling in dough or are they a lot less expensive there?
>
>OXTAIL SOUP
>ELOISE McGRATH
>Wash one or two packages of oxtails. Cover with water generously, add
>about 1 tsp. salt per lb. 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 a 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.
>
>This recipe is copied exactly from the recipe card Eloise gave me.
>Janet

I've never added corn to any beef stew, doesn't seem right... barley
is a natural with beef. If not barley for a starch I'd serve it over
egg noodles. Actually I don't think corn is appropriate for any stew.

On 12/4/2018 3:50 PM, wrote:
> On Tue, 04 Dec 2018 13:45:21 -0400, wrote:
>
>> On Tue, 4 Dec 2018 12:17:43 -0500, S Viemeister
>> > wrote:
>>
>>> On 12/4/2018 11:06 AM, jmcquown wrote:
>>>> On 12/4/2018 10:56 AM, wrote:
>>>>> On Tue, 4 Dec 2018 10:24:21 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I bought some oxtails yesterday.Â* 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.Â* If so, please share it!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> It's merely a stew, oxtails don't need additives, other than pearl
>>>>> barley. So tails, onions, carrots, plenty of barley and that's it.
>>>>> Long slow cook, then leave in 'fridge overnight so you can remove the
>>>>> rind of accumulated fat the next day before heating and serving.
>>>>>
>>>> Thanks.
>>>>
>>> Don't forget salt, freshly ground pepper, and a bay leaf.
>>> And red wine.
>>
>> Yes you can add, I thought the pepper and salt went without saying but
>> truth to tell, don't think I have added red wine, if I get some
>> oxtails I sure will now
>
> Thats a good recipe, barley and beef go well together... some 'shrooms
> too. I would add some diced celery, and I'd prefer beer to wine...
> red wine could make for pink barley.
>
I'm sure beer would work as well. Beef stews are flexible. Here's the
thing, though. You don't add a whole bottle of wine. I haven't added
wine to oxtail stew in the past. The next time, after browning the
floured oxtails, I might just deglaze the pan with a little wine.

Jill

On 12/4/2018 3:21 PM, U.S. Janet B. wrote:
> On Tue, 4 Dec 2018 20:13:48 GMT, "l not -l" > wrote:
>
>>
>> On 4-Dec-2018, U.S. Janet B. > wrote:
>>
>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>
>>> You must be rolling in dough or are they a lot less expensive there?
>> I was just looking at them at the international grocer's on Friday; they
>> were $6.99/lb here in STL suburb. I have looked on several previous
>> occasions and don't recall they were ever over $7.99. However, many things
>> I see at the international grocer are much less expensive than at regular
>> supermarkets; I assume the sell well vs. being "specialty" items elsewhere.
>
> my problem is that I began making this soup when oxtails were
> practically free. So the $6.99/# shocks me :-(
>
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.

Jill

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 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).

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.

On 2018-12-04 3:59 PM, wrote:
> On Tue, 4 Dec 2018 11:38:26 -0500, Dave Smith
> > wrote:

>> 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.
>

Perhaps not, she is the braising queen. It is part of the technique that
she uses for beef stews and ox tail, and they are so good I would not
want to do it differently.

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.Â* 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.

On Tue, 4 Dec 2018 18:38:44 -0500, 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.

Chances are they're cow tails, not oxtails

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.

On Tue, 04 Dec 2018 16:21:30 -0500, wrote:

>On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
>wrote:
>
>>On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>
>>You must be rolling in dough or are they a lot less expensive there?
>>
>>OXTAIL SOUP
>>ELOISE McGRATH
>>Wash one or two packages of oxtails. Cover with water generously, add
>>about 1 tsp. salt per lb. 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 a 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.
>>
>>This recipe is copied exactly from the recipe card Eloise gave me.
>>Janet
>
>I've never added corn to any beef stew, doesn't seem right... barley
>is a natural with beef. If not barley for a starch I'd serve it over
>egg noodles. Actually I don't think corn is appropriate for any stew.

Since my recipe is called "soup" your comment doesn't apply. And,
wait for it, I don't care what you think.
Janet US

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

On Tue, 04 Dec 2018 17:39:32 -0700, U.S. Janet B. >
wrote:

>On Tue, 04 Dec 2018 16:21:30 -0500, wrote:
>
>>On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>
>>>You must be rolling in dough or are they a lot less expensive there?
>>>
>>>OXTAIL SOUP
>>>ELOISE McGRATH
>>>Wash one or two packages of oxtails. Cover with water generously, add
>>>about 1 tsp. salt per lb. 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 a 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.
>>>
>>>This recipe is copied exactly from the recipe card Eloise gave me.
>>>Janet
>>
>>I've never added corn to any beef stew, doesn't seem right... barley
>>is a natural with beef. If not barley for a starch I'd serve it over
>>egg noodles. Actually I don't think corn is appropriate for any stew.
>
>Since my recipe is called "soup" your comment doesn't apply. And,
>wait for it, I don't care what you think.
>Janet US

Add in some Crystal Palace!

On 12/4/2018 6:38 PM, 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.
>
Oxtails don't require any more work than anything else you'd braise low
and slow. The oxtails I bought are very meaty. All they require is
browning then slow braising. Nothing difficult about that. I
appreciate the rich beefy taste of oxtail stew. YMMV.

Jill

On 12/4/2018 7:22 PM, wrote:
> On Tue, 4 Dec 2018 18:38:44 -0500, 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.Â* 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.
>
> Chances are they're cow tails, not oxtails
>
We all know that since oxen haven't been used in this country for
pulling plows in a very long time. LOL

Jill

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.

Jill

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.

> 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.

> 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!

Jill

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.Â* 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.Â* 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

"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.

Cheri

"U.S. Janet B." > wrote in message
...
> On Tue, 04 Dec 2018 16:21:30 -0500, wrote:

>>I've never added corn to any beef stew, doesn't seem right... barley
>>is a natural with beef. If not barley for a starch I'd serve it over
>>egg noodles. Actually I don't think corn is appropriate for any stew.
>
> Since my recipe is called "soup" your comment doesn't apply. And,
> wait for it, I don't care what you think.
> Janet US


Bingo!

Cheri

On Tue, 04 Dec 2018 19:22:42 -0500, wrote:

>On Tue, 4 Dec 2018 18:38:44 -0500, 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.
>
>Chances are they're cow tails, not oxtails

Maybe they first castrate bulls and then quickly cut off their tails.

On Tue, 04 Dec 2018 20:50:31 -0400, 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

Do you prefer to eat females?

wrote:
> On Tue, 4 Dec 2018 18:38:44 -0500, 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.
>
> Chances are they're cow tails, not oxtails
>

Natcherly, Popeye. Everyone knows dat.

Did yoose know dat cowshit passing under the tail is what gives it that
special flavor yoose likes so much?

wrote:
> On Tue, 04 Dec 2018 17:39:32 -0700, U.S. Janet B. >
> wrote:
>
>> On Tue, 04 Dec 2018 16:21:30 -0500, wrote:
>>
>>> On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Tue, 4 Dec 2018 10:24:21 -0500, 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
>>>>
>>>> You must be rolling in dough or are they a lot less expensive there?
>>>>
>>>> OXTAIL SOUP
>>>> ELOISE McGRATH
>>>> Wash one or two packages of oxtails. Cover with water generously, add
>>>> about 1 tsp. salt per lb. 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 a 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.
>>>>
>>>> This recipe is copied exactly from the recipe card Eloise gave me.
>>>> Janet
>>>
>>> I've never added corn to any beef stew, doesn't seem right... barley
>>> is a natural with beef. If not barley for a starch I'd serve it over
>>> egg noodles. Actually I don't think corn is appropriate for any stew.
>>
>> Since my recipe is called "soup" your comment doesn't apply. And,
>> wait for it, I don't care what you think.
>> Janet US
>
> Add in some Crystal Palace!
>

Popeye soup?

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!Â* Everybody knows that!Â* It's just what they are called.
>>
>> Lol - in fact nicer if they called them cow tails
>>
> 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. He was recently shamed into trying them by a
co-worker and discovered how good they are.

jmcquown wrote:
> On 12/4/2018 7:22 PM, wrote:
>> On Tue, 4 Dec 2018 18:38:44 -0500, 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.
>>
>> Chances are they're cow tails, not oxtails
>>
> We all know that since oxen haven't been used in this country for
> pulling plows in a very long time. LOL
>
> Jill

Maybe Popeye still uses them on that high altitude ranch of his.

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.

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

No, he really means it. He just dumps the raw vegetables in and simmers
them. They do cook up and soften, but lack the flavor most of us expect.
They taste like plain steamed or boiled vegetables. I suppose one
doesn't notice if enough crystal palace is served with the meal.