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Oxtail

post #1 of 18
7/29/09 at 11:55pm
Thread Starter 
Never cooked it, but I plan to soon. Let's hear your best (and hopefully easy) recipes.
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post #2 of 18
7/30/09 at 12:24am
P. 407 in Molto Italiano. No, I have never made this particular recipe, but this woman I work with swears by Batali's recipe for oxtail. We've had many discussions about non-traditional types of food and I trust her very well-honed Italian palate.
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post #3 of 18
7/30/09 at 12:24am
Thread Starter 
Quote:
Originally Posted by gomestar View Post
P. 407 in Molto Italiano. No, I have never made this particular recipe, but this woman I work with swears by Batali's recipe for oxtail. We've had many discussions about non-traditional types of food and I trust her very well-honed Italian palate.
I don't have his book, so I'm afraid you just sentenced yourself to typing it out.
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post #4 of 18
7/30/09 at 12:41am
fat chance, it's a full page. See PM.
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post #5 of 18
7/30/09 at 12:42am
Thread Starter 
Quote:
Originally Posted by gomestar View Post
fat chance, it's a full page. See PM.

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post #6 of 18
7/30/09 at 12:43am
oh come on - hook it up
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post #7 of 18
7/30/09 at 12:46am
I would like to be banned for something epic, not copyright infringement. PM if need be.
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post #8 of 18
7/30/09 at 12:50am
also, Pio, if you select Batali's recipe be aware that it calls for 1 cup of dry white wine. This means a Vermentino, Soave, or any number of often misunderstood but marvelous Italian whites will need to be purchased. I will await your selection...
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post #9 of 18
7/30/09 at 12:51am
Thread Starter 
Quote:
Originally Posted by gomestar View Post
I would like to be banned for something epic, not copyright infringement. PM if need be.

Go on a rant against Zin. That should start a public movement to get you banned...
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post #10 of 18
7/30/09 at 12:55am
Quote:
Originally Posted by Piobaire View Post
Go on a rant against Zin. That should start a public movement to get you banned...

ehhh, I actually like zin. It is a little over the top for me at times, granted, but I've had many great examples and I have recommended it numerous times to friends and family looking for a non-pretentious Thursday night wine. I haven't ventured past the $30 Zin so I can't compare it to the big names from Cali or Italy.

I don't, however, appreciate the 16.9% alcohol some of those bad boys are pushing. Unless the gf is drinking it. Then it's ok.
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post #11 of 18
7/30/09 at 1:06am
Pio, not to hijack the WDYELNFN thread, I thought I'd post here. A favorite winter soup of mine is Irish beef stew. The broth is made from Guiness and beef stock, with the usual ingredients like carrots, celery, onion, garlic, potato, thyme, bay leaf, parsley, and tomato paste. Cook this for about 3-4 hours and you'll have the most filling and manly soup you can make (obviously, you want to add the veggies in about 60 minutes before the end of cooking, or they'll turn to mush). Oxtail is also great for making a pho broth too, btw.
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post #12 of 18
7/30/09 at 1:43am
David Ogilvy loved oxtail and gave his recipe in his autobiography IIRC. Always wanted to cook it. Let us know how yours turns out.
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post #13 of 18
7/30/09 at 2:23am
Go ethnic -- kare-kare, an ox-tail stew in a peanut sauce. I've had it a few times thanks to friends, and I would have it more if I knew restaurants that served it.
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post #14 of 18
7/30/09 at 2:59am
Couldn't oxtail be considered a culinary equivalent of ham hock?
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post #15 of 18
7/30/09 at 11:39am
Thread Starter 
Thanks for the recs guys. Hope to find some tails Saturday, and cook them off Sunday. Will report.
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