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General Discussion 19

Oxtails

Jill-O | Oct 21, 2002 12:41 PM

OK, I've had 'em several times, I really like 'em. I like the rich stew with the meat falling off the bones. I know how to braise in my cast iron Dutch oven. Still, I have never made oxtails...

But, the Portland, OR Costco had some beautiful looking oxtails at $2.99 lb - nice and meaty, a lovely 4lb package I could not leave behind. So, I went online and looked at some recipes for oxtail.

The most promising recipes call for braising the oxtails (after browning them in the Dutch oven, removing them, cooking the root veggies and aromatics, and returning the oxtails to the pot) in a red wine reduction (about 2 bottles reduced by half; I'm thinking of using a local Willamette Valley pinot noir) with fresh thyme and parsley...for about 3 hours.

So, calling all you experienced oxtail makers out there!!

1. What do you think about the general recipe idea and do you have a great recipe to share?

2. What do I need to know about prepping the oxtail before cooking it (especially about trimming it, etc. so the end result isn't overly fatty)??

3. Does it really take cooking this about 3 hours to do this right?

THANK YOU!!

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