"The consumption of oxtails dates back as far as the consumption of beef, when NO PART of the animal went to waste [and] every part of the animal was utilized..." *
Things sure have changed. Oxtails cost a premium in supermarkets. So clearly they're not regarded as the 'throw away items' they once were.
The secret to cooking oxtails perfectly involves a slow cooking process. This breaks down the meat until it deliciously falls off the bone. As my husband puts it, "You really can't cook them TOO long..."
I tried this recipe for the first time over a year ago. The cooking process fills your home with an aroma so good you'll wish you could eat the air! BTW, using an ENTIRE bottle of Cabernet Sauvignon (or, any red wine you choose) takes the depth of flavor to ridiculous heights. I know, I know. I couldn't believe the recipe called for it either. But trust me, don't skimp.
It's suggested that the stew should simmer for four-hours. But, the magic doesn't happen until the SIXTH hour. Low and slow my friends. Low. And slow.
Enjoy!
-Shelly
 |
| My perfectly simmering oxtail stew - What you can't see in the photo, is my husband standing over the pot... |
"The consumption of oxtails dates back as far as the consumption of beef, when NO PART of the animal went to waste [and] every part of the animal was utilized..." *
Things sure have changed. Oxtails cost a premium in supermarkets. So clearly they're not regarded as the 'throw away items' they once were.
The secret to cooking oxtails perfectly involves a slow cooking process. This breaks down the meat until it deliciously falls off the bone. As my husband puts it, "You really can't cook them TOO long..."
 |
| Step 1 - braise oxtails, Step 2 - saute veggies |
I tried this recipe for the first time over a year ago. The cooking process fills your home with an aroma so good you'll wish you could eat the air! BTW, using an ENTIRE bottle of Cabernet Sauvignon (or, any red wine you choose) takes the depth of flavor to ridiculous heights. I know, I know. I couldn't believe the recipe called for it either. But trust me, don't skimp.
It's suggested that the stew should simmer for four-hours. But, the magic doesn't happen until the SIXTH hour. Low and slow my friends. Low. And slow.
Enjoy!
-Shelly
*According to About.com writer Peggy Trowbridge
0 fabulous comments:
Post a Comment
Thanks for taking time to leave comments! I welcome the dialog :)