Great topic and request!!!! You made me have flashbacks to when I was a young kid and my grandmother used to make "ox tail stew". She's passed on now and I can't recall a recipe but, I'm sure it was pretty straight forward. I can remember potato, carrots, corn, and tomato being in it.........man I used to love that stuff. Thanks "ms"....now my mouth is watering.
My ma used to make it and I asked her the other day how to make she started laughing cuz she said she used to have to almost force it down my throat for me to eat it when I was real little. She said I used to tell her there was poop on the cows tail I don't remember all of that just when I got older I loved it
I just love ox tail stew. I usually make mine very similar to a regular beef stew. If the tail is whole, you will want to cut it up into 1-1 1/2" lengths, brown them in a little oil, add onions, a garlic clove (or two) some carrots. Cook until the onions are getting translucent. Add beef broth to cover. Toss in a bay leaf, some thyme and salt and pepper. I like to toss mine in the oven to cook, but it is fine simmering on the stove. Cook for a few hours. Take the bones out and pull off the meat. Add some potatoes or barley (or both) cook uncovered until they are tender. Add the meat back in. Since ox tails have so much cartilage, the broth gets very rich...so I suggest serving with sour cream. ;D You can also leave out the potatoes (and /or barley) and serve this over noodles. Ohhhh after cooking the onions , you can also throw in a splash or two of a good red wine (one you would drink...none of that "cooking wine") to deglaze the pot before adding the beef broth...that is pretty good eats too.
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I just love ox tail stew. I usually make mine very similar to a regular beef stew. If the tail is whole, you will want to cut it up into 1-1 1/2" lengths, brown them in a little oil, add onions, a garlic clove (or two) some carrots. Cook until the onions are getting translucent. Add beef broth to cover. Toss in a bay leaf, some thyme and salt and pepper. I like to toss mine in the oven to cook, but it is fine simmering on the stove. Cook for a few hours. Take the bones out and pull off the meat. Add some potatoes or barley (or both) cook uncovered until they are tender. Add the meat back in. Since ox tails have so much cartilage, the broth gets very rich...so I suggest serving with sour cream. ;D You can also leave out the potatoes (and /or barley) and serve this over noodles. Ohhhh after cooking the onions , you can also throw in a splash or two of a good red wine (one you would drink...none of that "cooking wine") to deglaze the pot before adding the beef broth...that is pretty good eats too.
Geez.......what time is dinner? Your description is awesome.....I can almost taste it! Thanks.