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.....
 |
| Meat from two ox-tails |
 |
| Braising the meat |
 |
| 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?
