Therein lies a tail!

[tim]

Something warming for a cold day?

[tim]

[prink13]

Looking good! - my hubby likes Oxtail, but can't remember the last time he had it, maybe I'll make some this weekend

Kathi

[Hyacinth]

Droolingly envious, Tim! For how long did you cook it? Braised oxtail, with a pinch of curry powder, was my Mum's Signature Dish.....slowly cooked one day & eaten the next? Aroma drove us wild ::)

Long, slow cooking was what Mum did best.......sprouts her speciality ;D

[asbean]

One of our fav ourites- thanks for the reminder, we have some foxtail in the freezer.  Cook it for ages, at a very low temp  :P :P :P

[wilko]

we have some foxtail in the freezer

???  ;D

not much meat on one of them eh!  ;D ;D

i braised an oxtail last week in a whole bottle of red wine ..it was delicious ...  :)

[Mrs Ava]

Yum, mum and I love it but Mark doesn't like the sticky texture.  I have some in my freezer to....wonder when mum fancies coming to stay. ???

[sawfish]

I think there's a distinct lack of meat such as this in cookery programmes, its all boring steak. I love oxtail, liver, kidneys etc but its so unfashionable, people these days are too easily disgusted.

Maybe it doesnt look enough like a macdonalds.

In saying that I remember my mother telling me of how she used to eat rabbits brains when she was a kid...... OUT OF ITS SKULL! Says she used to crack its head like an egg. Now thats too far mum!  :o

[tim]

SLOOOW cooking - yes!! '300F for 3 hours' - or longer in the bottom oven.

Forgot,didn't I? Bit pressed for time - put it in the top oven - 400F or so. Had to rescue it, before time, with another pint of stock. The beans were still a bit crunchy by lunch deadline.

As said, SO much better the day before - if you think of it!

Next time??

[manicscousers]

stuck ours in the pressure cooker for an hour, fell to bits, gorgeous  ;D

[tim]

With the beans??

[manicscousers]

no, used it for oxtail soup, let it cool, skimmed off a bit of fat and aded onion, carrots, beans , barley and veggie stock, back in the pressure coker, 30 minutes, lovely stuff, yours looks very more-ish  :)

[tim]

Aha! Great soup. Must do that next time. Wondered about the Haricots in quick cooking, because "they like to absorb the flavours".

[manicscousers]

ah, we used frozen barlottis..worked quite well, bit of sweet potato thickened it up a bit as well, nice piece of crusty bread..getting hungry now, I'll go investigate the freezer  ;D