By now, you would know I am conducting a few experiments, preparing for when I receive my lovely locally grown, grass fed Pure Angus beef....Yep, I ordered a full beast...But I need to know what if any of the organs I shall keep....I have already blogged about the Tongue....and it is delicious......Next on the list of experiments is the Tail....... you read my last post, you will know that we are planning to buy a whole beast which is locally grown, grass fed pure black Angus....It doesn't get much better than that...unless we were able to raise it ourselves.
Ox-Tail soup......
I had the ox tails (2) cut up by the butcher....and I braised them on the stove after tossing in herbed flour....I then put them in the crock-pot to slowly cook for a few hours.....
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| Meat from two ox-tails |
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| Braising the meat |
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| Into the crock-pot |
I left the meat in the pot overnight from pure exhaustion on my behalf...(I had turned the crock-pot off at the wall).
Returning to it the following morning....I set to work on removing the meat from the bones, and around the fatty tendons Reserving the stock, I had a good base for the soup.
There was a considerable amount of fat and jelly around the meat once removed, so I poured boiling water over the gathered meat to bring the fat to the top, and strained it...after doing this twice I was satisfied with the amount of fat I had removed....Confident that I had kept the flavour within the stock I had saved, I wasn't concerned about 'rinsing' the meat.
After having so many things on the go yesterday, I never got around to cutting more veg for the soup....but I did add lentils, barley and the carrots from the crock-pot.
This soup is delicious, but I do prefer to have lots of different veg in a soup...just a personal preference....so I will freeze a few serves as a base for making a quick Vegetable & Ox-tail Soup...But most of it will be our soup for the week.
Would you eat the tail? How would you cook it?
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