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Oxtails

post #1 of 17
9/6/09 at 7:27pm
Thread Starter 
So trying my hand at oxtails tonight. Took some foie grease from yesterday ( ) and browned them off with S&P, remove from pain. Then caramelized two onions, tossed in a couple carrots to get sweated, a few tblsp flour. Then a cup Pinot and a cup of beef stock stirred in. Tossed in some garlic, a few cloves, a little bouquet garnie. I plan to simmer for 3 hours, plate tails, strain the pan juices and spoon over tails. Have a cabbage dish my wife is doing, involves a quick pan fry with bacon.

So, what wine? I'm thinking a Cab Sav.

Anyone cook something similar? Not sure how this will all turn out, but think I came up with a solid recipe and method.
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post #2 of 17
9/6/09 at 9:46pm
Are they from young calves?
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post #3 of 17
9/6/09 at 10:00pm
with lamb, oxtails, mutton, etc., i always have a malbec.
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post #4 of 17
9/6/09 at 10:29pm
There are better uses for your foie grease. Instead of mounting butter in a sauce, use foie fat. Or make a beurre blanc with foie fat. But the taste of the foie will surely be lost long before your oxtails are even close to being done cooking.
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post #5 of 17
9/6/09 at 11:07pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
There are better uses for your foie grease. Instead of mounting butter in a sauce, use foie fat. Or make a beurre blanc with foie fat. But the taste of the foie will surely be lost long before your oxtails are even close to being done cooking.
Don't confuse my little kitchen with a real place of cookery though! If I don't use something fast, it'll go rancid, as I might decide to eat out four days straight or something. I'll post a pic later, but they turned out incredible. The sauce was so rich, so hearty. I was saying to Mrs. Piob, I'd almost do that whole thing over just to get the sauce to use for something else.
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post #6 of 17
9/6/09 at 11:11pm
I'd let you cook Oxtails for me. But I'm not leaving NYC for at least the next 5 months. A shame.
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post #7 of 17
9/6/09 at 11:39pm
What are you all paying per pound for your oxtails?
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post #8 of 17
9/6/09 at 11:58pm
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Quote:
Originally Posted by ruben View Post
What are you all paying per pound for your oxtails?

Paid about $1.00/lbs.
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post #9 of 17
9/7/09 at 12:06am
Quote:
Originally Posted by Piobaire View Post
Don't confuse my little kitchen with a real place of cookery though! If I don't use something fast, it'll go rancid, as I might decide to eat out four days straight or something.

I'll post a pic later, but they turned out incredible. The sauce was so rich, so hearty. I was saying to Mrs. Piob, I'd almost do that whole thing over just to get the sauce to use for something else.

Lol dude, gimme a break. You bought a foodsaver and use it for your lobes of foie. Although I know the feeling. I cook at home one day a week. So I basically have to buy all new groceries for everything each Monday.
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post #10 of 17
9/7/09 at 11:07am
There is something wonderful about fried cabbage and pork fat. Proper eastern European peasant food -- perfect once a month, but would probably such every day. ~ H
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post #11 of 17
9/7/09 at 1:08pm
Quote:
Originally Posted by Piobaire View Post
Paid about $1.00/lbs.

Damn, last time I saw oxtails, they were 9/lb.
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post #12 of 17
9/7/09 at 1:13pm
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Quote:
Originally Posted by Huntsman View Post
There is something wonderful about fried cabbage and pork fat. Proper eastern European peasant food -- perfect once a month, but would probably such every day. ~ H
I think this was a peasant recipe from a little further East...like The Good Earth type East. Amazing though, how peasant recipes often resemble each other, isn't it? And you're correct, once a month tops on the fried cabbage!
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post #13 of 17
9/7/09 at 7:44pm
Oxtail? Cabbage? If it wasn't for your foie grease, people would've think you a peasant. Anyway, why don't you make yourself useful and post some pics from your newly acquired camera?
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post #14 of 17
9/7/09 at 9:47pm
Quote:
Originally Posted by Piobaire View Post
I think this was a peasant recipe from a little further East...like The Good Earth type East. Amazing though, how peasant recipes often resemble each other, isn't it? And you're correct, once a month tops on the fried cabbage!
Oh, right, gotcha. With oxtails I figured eastern european rather than the Big East. Pig and cabbage for the proles the world over -- even cabbage for Winston Smith. My grandmother fried cabbage in fatback grease, then mixed it with noodles (handmade, naturally). Good stuff. ~ H
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post #15 of 17
9/7/09 at 11:47pm
Thread Starter 
Quote:
Originally Posted by DarkNWorn View Post
Oxtail? Cabbage? If it wasn't for your foie grease, people would've think you a peasant.

Anyway, why don't you make yourself useful and post some pics from your newly acquired camera?

I'll d/l the camera tomorrow. I took a couple pics, not sure if any are good.
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