Meat from two ox-tails |
Braising the meat |
Into the crock-pot |
Would you eat the tail? How would you cook it?
Hi there!
I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!
I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.
I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.
While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.
Cheers!
Meat from two ox-tails |
Braising the meat |
Into the crock-pot |
OK- Tail I can do, have eating. As, kids we also kept the tail of slaughtered pigs. Looks good .
ReplyDeleteMy Nanna always added shin beef to the oxtail when cooking so I do that too. Barley is soaked overnight to remove phytates and added to the usual veg - celery, carrots, onions, tomatoes, parsnips and turnip. The stock is left overnight in the fridge and skimmed rather than rinsed.
ReplyDeleteLove ox tail here too. I usually cook my in the slow cooker but eat it as a stew, nothing better than sucking the meat from the bones. YUM.
ReplyDeletecheers Kate
Kids and Canning Jars: Ahh I found one you like...I wouldn't think there would be much meat on a pig tail would there?
ReplyDeleteSusan: Oh good idea ...I will add the shin to the tail meat too...as from one beast I suppose there won't be that much to make a full meal.....Yes, I rinsed the meat, but kept the stock aside too.
Simplelife: Oh,I'm not partial to sucking the meat from the bones, Mum is, but I find this lot was too greasy anyway.
It'd probably go well in an osso bucco. Yum!
ReplyDeleteYUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMy
ReplyDeleteJust seen this post, I cook oxtail with a good dash of vinegar, bay leaves, as a main meat dish with rice. brown the tail add chucky diced onions, add a few small bayleaves, cover with water/cube of stock if you want (opp)add a dash of vinegar. cook on med until the waters gone, add more water and a little more vinegar it takes a good 3 hrs to cook it that the meat falls off the bone. add a little salt,I add chunky cut up carrots and potatoes the last 1/2 hr don't want them to fall apart. Add a little water to 2 tablespoons of gravy powder in a cup and mix that into the meat just for that extra gravy season with ground black pepper and salt
ReplyDeleteRina www.pumpkinpatchgarden.blogspot.com
Nice post thanks for shariing
ReplyDelete