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Unread 04-20-2013, 11:17 AM   #1
fil
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Default Oxtails

My step daughter brought some oxtails over and asked if I would cook them. I said I would give it a shot (I never have but what the heck) I looked at the pkgs and the use/freeze by date is the 15th. They are sealed in packs like polish sausage comes in. Cryovaced sorta. I'm just guessing they are like other types of beef and wouldn't worry too much but having never messed with them I thought I would ask the Bretheren for advice.

I will do the smell test. Yes I said I was going to smell a cow tail If they pass the test....

I was thinking of seasoning them with salt and pepper and then brazing them in beef broth for 2-3 hrs then adding potatoes carrots and some shrooms and serving over rice.

Am I on the right track with this?
Any other ideas/advice?

fil
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Unread 04-20-2013, 11:26 AM   #2
nostang88
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they will have an odor no matter what. You got the idea on how to cookem though.
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Unread 04-20-2013, 11:32 AM   #3
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These will work:

http://www.greeneggers.com/index.php...110729&catid=1

OR

Beef, Oxtails
INGREDIENTS:
3 Lbs Oxtails, Wash Dry, Season, Flour Dust
2-3 Strips Bacon, Brown Slightly
3-4 Onions, Chopped
3-4 Tbs Parsley
3-4 Carrots, Chopped
2 Lemon Peels
1-2 Bay Leaves
Salt/Pepper to taste
2-3 Stalks Celery, Diced
3-4 Potatoes, Diced
Directions:
1. In a dutch oven saute the ox tails in a little oil, with bacon, add onions, parsley, carrots, bayleaf, lemon peels salt/pepper.
2. Cover with water- bring to a boil, simmer 3 1/2 -4 hours covered. 20 minutes before done add celery and potatoes. Best if cooked day before and fat removed.
3. BGE 350°F, direct or indirect with some smoking wood, top off
Recipe Type: Beef, Dutch Oven, Meat
Source
Source: Richard Howe, 1997/05/25
Web Page: http://www.greeneggers.com/index.php...149461&catid=1
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Unread 04-20-2013, 11:46 AM   #4
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You're on the right track...just smoke them Phirst for a lil' bit... http://www.bbq-brethren.com/forum/sh...ghlight=oxtail
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Unread 04-20-2013, 02:26 PM   #5
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I have done them braised, smoked then braised and browned then braised, it all works great. They develop an incredible gravy.
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Unread 04-20-2013, 02:34 PM   #6
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They did have a unique odor straight out of the pkg. The house smells fantastic while they are cooking. The wife walked in and said "Something sure smells good" I told her its the oxtails your daughter brought over. All I got in response was a very quiet "oh". Man I wish I had the camera out for the look on her face.

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Unread 04-20-2013, 03:32 PM   #7
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Quote:
Originally Posted by Phubar View Post
You're on the right track...just smoke them Phirst for a lil' bit... http://www.bbq-brethren.com/forum/sh...ghlight=oxtail
this is the way to go...smoke them for a little while to get some phlavor, then they make a great stew. perfect for the colder months!
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Unread 04-20-2013, 03:52 PM   #8
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Man ,what a treat, they make a fine soup as well
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Unread 04-20-2013, 08:13 PM   #9
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Pretty tasty stuff!

fil
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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 04-21-2013, 11:13 PM   #10
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Hey Fil... Here's how I've done them in the past. They take a while to "tender up"...



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