Let me say first that I have *never* had oxtails before, so I don't know if what I experienced was typical or not.
I made oxtail stew yesterday from my Delicioso cookbook. It calls for basically throwing everything but the wine in the pot, cooking until the oxtails are brown, adding wine, then simmering uncovered for 3 hours.
At the end of the day, the gravy was wonderful (a bit fatty for my taste, but otherwise very good). The problem was the oxtails themselves. The shape of the bone made it very difficult to get the meat off and more than once, they went shooting across the table as we struggled to get the meat off. Once we did get a morsel or two of the #$%^ bone, it was tender and very flavorful.
Is there a certain way the meat needs to be trimmed before cooking (I did trim all the fat I could) or is it best to use the very small pieces that have a straight bone vs. one that is vertebra shaped?
What oh what did I do wrong??
Thanks so much.
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