I have about 1.5k of oxtail pieces.
Does anyone have a favourite oxtail recipe (apart from soup)?
I've not cooked it before and thought of just bunging it in the slow cooker with some onion wedges but if you've got a better idea.......

OK - 27 views within the hour and none of you have an oxtail idea?

I've never cooked it, but I once saw someone on t.v. make this (or something like it) and thought it looked good. http://www.independent.co.uk/life-st...u-1832816.html

Dip oxtail pieces in flour, brown them in a pan, chuck them in slow cooker with chopped onion, plenty of garlic, carrot, celery, tin or two of chopped tomatoes, tin of butterbeans or other pulse, chopped chili pepper if you like a bit of a zing (chopped scotch bonnet pepper if you like a lot of a zing), oregano, bay leaf, etc. Serve with mashed potato.

Two nice ones and very different.
Thanks both.

oxtail osso buco

That's a posh name for Somecats' version

Rabo de toros. Rick Stein does a nice one.

Well, it's in the slow cooker with carrot, celery, onion and various herbs and spices, half a bottle of red wine and a topping of beef stock.
It can stay on low overnight and we shall see.
Many thanks for the responses.

Enjoy, don't forget to brown it first. My wife seasons it one day, browns and then cooks it very slowly on the hob the next day (as above) , and then we have it on the third day, it's delicious.

Cooking it overnight will ensure it's extra special.

Now, if only we can think what to do with that left over half bottle of wine.

Never heard of chefs perks?

Only one thing I'd add to your recipe is after cooking overnight allow to cool and skim off the fat before reheating - Yum!

Casserole in oven with onions, root veg, haricot beans, half a bottle of red wine, mug of beef stock, low heat for 4 hours. Top up with more stock if it gets low. Eat with buttery mash and stir fried kale. Even better the next day.

What left over half?
The wine I chucked in was the left over half

What was it like then?

Truly one of the worst dishes I've cooked.
The red wine and beef stock "sauce" was awash with rendered fat.
I have to say the meat was delicious and pull apart tender - we salvaged enough for a meal with baby potatoes but really could not stomach the liquid.
It was similar in appearance to the classic dip of olive oil with balsamic vinegar - separated in the dish.
We decide to throw what was left once it had cooled.
We left it overnight in the slow cooker.
When cooled the layer of hard fat said it all.

Still, nothing ventured........

Could you not bring it together with flour / cornfour slurry?

The sauce was just too unpleasant to try and salvage because of the high fat content degsy.
Next time I'll trim the fat and just oven roast.
The meat, as I said, was quite enjoyable but the red wine/beef stock/slow cooker method was not good.

Makes a great stew when slow cooked and the stock is superb. Cook in a slow cooker without the veg or the veg will overcook by the time the meat is ready (when it pretty much falls off the bone); add the veg for the last half an hour or so just to cook them through Keep the bones and boil in a pressure cooker to make a good stock for future use and that freezes well.

Its a shame so many TV cooks have 'discovered' Ox tail and forced the prices up in supermarkets. It also cooks well in a tomato/garlic/peppers based sauce and served with pasta.

They always do it. Go OTT on programmes about how underused and cheap the cut is.

Erm yeah, it was before you all started saying it was the next big thing!

I did slow cook it neo and, as I said, the rendered fat ruined the stock.
It was slow cooked so long that there would have been nil nutrition in the remaining bones for stock purposes.

On that subject I recently made a litre of lamb stock jelly from lamb shank and ribs bones I'd accumulated in my freezer. I did similar with the remains of two poussin we ate last week. I was surprised at what I got compared to a full chicken carcass.

I should have added its best to let the stew cool and lift off the fat (good for roasting spuds).

The pressure cooker will get the last of the bone marrow out, makes a good stock.

They've done the same thing with belly of pork. When I was a young housewife, pork belly was dirt cheap. Now you see it on restaurant menus for £11.95 a serving!

Next time!

Very true but now all the 'cheap' cuts are pricey. Neck of lamb years ago was a poor families meat now you have a job even getting it (makes superb stew). Breast of lamb is the same...very nice though if you get two, bone them, layer with stuffing of choice then roll and tie before cutting into joints.

A bit off topic, but I didn't want to start a new thread, so I looked for a related one.

Why is Ox tail "Ox" and not beef tail?