Oxtail
 

I used to love oxtail done by the night bakers on the Pendennis Castle , cooked one night , left simmering all day eaten the next night , all the meat having fallen off the bones , still do it at home occasionally now 12 hours in the slow cooker

My daughter cooks it often, favourite with the grandson, also cow feet. I like the oxtail, you can keep the feet.

my late father used to cook calf's heels , a lot of bone and skin ,not much meat , he used to pick the edible stuff off and let it cool into a thick opaque jelly , not something I miss

I did like oxtail as a child but in the late 50's/early 60's I used to eat at an Aunt's house on a Wednesday as it was handy for where I was taking my Shipbrokers exams.. But every Wednesday was oxtail night,every Wednesday apart from Christmas Day........so after nearly 2 years I had enough and never went back to it!

geoff

Oxtail
 

OxtailJardinere, very, very tasty followed by Brown Windsor soup the next day.

I fell fowl with the exec chef of the hotel corporation, an arrogant S African Portuguese because I was instructed to take the meat of the oxtail bones before service. I said,' this is stockyard confetti', who ever heard of serving oxtail off the bone? It completely destroys the character of the dish. I didn't last long after that but my contract was nearly up. I never did really learn how to click my heels when bidding him good morning either. I just used to do a John Wayne type 'Yope'. Typical continental chefs in that outfit. Grovel to the one above you and crap on the one below. Anyway, that group is long gone and I'm still here.

To be honest I'm not even sure what an Ox is … :big_tongue:

If you can get hold of some oxtail, you could make your own investigations. Don't take the wrong turning.

Surely Bob you remember the old joke? Waiter this oxtail soup only covers the bottom of the plate...retort was "well what do you think it does on the ox?"

geoff

Calves Foot Jelly was one of the childhood memories I would rather forget, thank you very much. Whoever thought it a good idea to feed it to young children must have belonged to the sadistic school of thought that the worse something tastes, the better it is for you.

Hence sago pudding in early school dinners. I want to eat frog spawn like I want to hop around a minefield on a pogo stick. :big_tongue:

Hi Rob remember it well during the war when we could get it; but wasn't a keen grazer of it later. Not like Lamb shanks done in wine.
Tugger

still like it when properly cooked , like all slow cooked meats , especially cooked on the bone

It gets my vote. But it is a bit of a palaver to cook it. And hardly the healthy option.
Be a rebel cook an ox-tail.

What's cooking ? ..:big_tongue:

I saw a lovely looking pack of oxtail in the local butcher's, buying stuff for one does put me off (Christine doesn't eat that kind of thing). When daughter and G-son come, I might get some. It looked quite fatted, she is just having intestinal problems, she probably can't eat it either.

I used to like oxtail -- the meat nice and tender, just falling off the bone; no problem with the flavour as during the war ( the 2nd. for all you Weisenheimers out there!!) it sure beat the horse and whale meat.

I used to like Turtle Soup as well, until the environmentalists got in there. :(

Ox tail on the simmer at the moment, leave overnight for dinner next day.:)

Memsahib bought an oxtail in Dublin yesterday, cost Euro 10. No longer cheap grub.

But that is not the Irish staple is it E-S? Irish friend of mine returned midmonth from a day or two at the races. Did she bring a bottle of that wonderful cure-all and maker of fine coffee? No. Three bloody great sacks of potatoes.

I have assured her that the potatoes we grow here are perfectly safe. Added to which, if we have harvest failure it does not precipitate a treasonous rebellion.

(I mustn't complain. She is very generous in her entertaining and the dishes she prepares with them never fail to delight the many of us invited to her table).

Surely a big hairy asred sailor ,years before the mast, conqueror of Cape Horn etc, etc are not sipping Baileys with the blue rinse brigade?

Ahr-hahhhr, E-S Lad!! (apologies to R L Stevenson).

There might have been a Baileys or two served amongst the many bottles sunk there. Not one of my failings but maybe that of another of the multitude. There may even have been a blue rinse or two amongst them that I have not noticed (not me 'though, doesn't go with my delicate complexion).

You lucky sods! My tastes are somewhat basic and lazy in nature, in that I hanker after Oxtail Soup from a tin.....not available in Oz, although Heinz products are made over the 'ditch' in NZ. I feel an expat Pommie petition coming on.
Nige

She has corrected me. It was four bloody sacks!

What, no Oxtail soup? That is taking gentility to very high level.

Never underestimate a lady !! :D

She must have been delighted to find you were amenable to "Correction".

A pleasure so far denied me E-S although I am sure a riding crop must be available.

Number 3 on my Bucket List.

The first time I tasted oxtail was in the Nestor, 1960. I thought it was an unpleasant meal, scant meat but plenty of bone, served with carrots and mashed potato. We got it every week on a fjve month voyage to Oz. Apart from a couple of gannets, the crowd always dumped it in the gash bucket and headed for the toaster. We nicknamed the cook Oxtaill Ollie, he was an Oliver Hardy lookalike and we suspected him of scoffing all the good stuff himself and serving us with the rubbish.

Well known among the crowd as 'Bum Lids'

Watched a TV programme recently where local cook, Nevin Maguire, visited a 3 Michelin Star restaurant in Spain. They cooked ox tails from bullfighting bulls in herbs, spices and gallons of Rioja. Then took the meat off the bone and shaped it like a fillet steak, reduced the sauce / jus (gravy) and served it up.
Didn't look much like the Texaco ox-tail jardinière. Poor old cook, Abdul Haq, just didn't have the knack.

I have never had much luck cooking in red wine. I could happily have shit-house lid providing the bones were left in the galley (much the same as all my meat, don't appreciate reminder that it used to stand up using them). Oxtail soup, very palatable.

When the bull wins do they reduce the matador to 'jus' too? ('Jus' very posh E-S, are you trying to muscle in with the blue rinsers as well?)

Food related; their was always some wit decky who wanted a bit near the ass when oxtail was on. But this post is about a place I worked in before retiring. A catering company with two fully kitted out trucks and three vans operating from a central kitchen. One day a health inspector turned up and was conducted round the base by the owner. In the fridge,on the floor was a ten litre pail of mayo with no lid on it.
"What's this?", says the health inspector. The boss leans down and sticks his finger in it to taste and says,"it's mayo". Priceless

A dish we have on occasion is made with the meat on the lower leg of the cattle. Very tough and stringy but e cook it slowly with knuckle bones and marrow bones meat falls from the bones which are removed.
The whole thing is allowed to cool slightly them the fat skimmed off.
The meat and stock are allowed to cool and it sets up.
An old Scottish dish called "Potted Head" or "potted hough"

Exactly as in East Antrim, hough is pronounced hough but spelled haugh. It is the leg or hock of the animal. The term haugh is in danger of dying out as the more gentile of people now call it shin beef. But I will still eat haugh soup, fried fadge and soda farls, my Répertoire de la Cuisine will not be altered by faddy chefs' or topical health scares.

Loved ox tail soup but like Varley not keen on the bones submerged in your bowl, but changing the menus slightly a well prepared and cooked correctly a bowl of tripe and onions used to hit the spot very nicely
Andy

Just remembered,can't remember which company,but on the menu it was listed as Oxtail Jardine' maybe we just had creative Chief Steward ! I also remember it being referred to as Bum Wiper Soup
Andy