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Your Oxtail Suggestions

Just scored a big oxtail from Long Horn Meat, my neighborhood meat market.

I'll be cooking it tomorrow and am looking for your favorite oxtail recipe.

I'd love to make it an Italian style after last weeks visit to Domenica in New Orleans where their take on it blew me away.

Thanks y'all

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  1. http://chowhound.chow.com/topics/324386

    I have made this a few times since and it is always a winner. While not Italian style it is still really good.

    1. I have made this as well though fairly modified with 2 more cloves of garlic, anchovies and a little sugar depending on the sweetness of the carrots.

      http://www.great-chicago-italian-reci...

      1 Reply
      1. re: MVNYC

        I made this recently. Modified slightly with less carrot plus thyme. Put the gravy through a food mill the next day. Oh my, quite good!

        I forgot your suggestion of anchovies - will try that next time!

        Thanks.

      2. I recently used oxtail to make pho

        1 Reply
        1. re: scubadoo97

          I do, too. Makes for unbelievably good broth.

        2. A good Osso buco would be what you're looking for. Unfortunately, I am also looking for a good Osso buco recipe.

          5 Replies
          1. re: John E.

            Osso Bucco is shank not ox tail.

            1. re: MVNYC

              But ox tail could be cooked with the same ingredients.

              But with tail I think it is more important to cook it ahead of time, so you have plenty of time for it to get tender. Also with tail you'll have more fat to skim, which is easiest when cold. Some like to separate the meat and fat from the bones, which is easiest done when cool.

              1. re: paulj

                Cooking the tail pieces ahead of time is not necessary...there's no reason at all why a good Osso Bucco can't be used. It'll taste great.

              2. re: MVNYC

                The OP said he would like to cook the oxtail 'Italian style' and I thought using an Oso buco recipe would fit the bill.

                1. re: John E.

                  Yeah you are definitely right, I was just thinking about how much more fat there is on the tail compared to a shank. You could do it this way but you will have a lot more fat to skim. Or you could roast the tail to get a lot of the fat out then put it in a braise with the other ingredients.

            2. I most often braise oxtails and serve with barley and/or orzo. Glutinous, rich and delicious!

              2 Replies
              1. long slow braise like an osso bucco

                1. I tried oxtails braised in red wine w/ vegetables and it was pretty delicious. Link to recipe below.

                  http://whatsonmyplate.net/2010/06/12/...

                  WON

                  1. Getting in late on this thread, but I love oxtail ragu. Brown the oxtails, put them in a bowl, add a mirepoix (I use onion, carrot and red bell pepper instead of celery) and cook till wilted, deglaze with some dry red wine, add 28 oz can of Redpack tomato with puree, some good brown chicken stock, bay leaf, pinch of red pepper flakes, bring to a boil, cover and simmer in a low oven for about 2 1/2 hrs. Remove the pot from the oven, remove the meat from the bones and return the meat to the pot, put it back in the oven for about 1/2 hr. Let it cool and either serve with rigatoni or, I like to put it in the frig until the next day and then serve it. Leftovers keep in the freezer for quite a while. Easy dish and really great tasting!

                    1. This is my way of making oxtail. So. Freaking. Good.

                      1 Reply
                      1. "Italian style" is meaningless. If you want to make it Roman style, on the other hand, look for "coda alla vaccinara."

                        The tail is separated into segments (butchers tend to saw it brutally, but if you can separate the vertebrae, that would be better) and degreased, both with a knife first and then parboiling. Then it is stewed for about five hours in a great deal of tomato sauce with a great deal of celery. The other flavorings tend to vary, but a grating of bitter chocolate to finish is usual. The meat is served on the bone with a little of the tomato sauce. The next day, the remaining sauce (which has turned solid, but liquifies quickly) is served on pasta with plenty of pecorino romano cheese.