Something warming for a cold day?
Looking good! - my hubby likes Oxtail, but can't remember the last time he had it, maybe I'll make some this weekend
Kathi
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
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
Quotewe 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 ... :)
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. ???
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
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??
stuck ours in the pressure cooker for an hour, fell to bits, gorgeous ;D
With the beans??
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 :)
Aha! Great soup. Must do that next time. Wondered about the Haricots in quick cooking, because "they like to absorb the flavours".
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