New hens not going into Eglu Go Up

[Cinnamon]

Never cooked it before,but I was intrigued to see oxtail in Waitrose this week & there is a nice recipe for Roman Oxtail stew in their magazine,so I have taken the plunge.

 

It requires 4 hours at 160, so very long,slow cooking.......

Is anyone else a fan of this, or other forgotten meat cuts?

[Olly]

Yum, yes, in fact I started a thread about this last year - click.

 

I love the oxtail, I always associated it with horrible salty brown soup, but it's not at all lie that if you cook it at home. I bung it in the slow cooker with some onion, carrot, a bit of stock and the end of a bottle of wine if there's any lying around, and leave it on overnight.

 

If your Waitrose has it, try ox cheek (or pig's cheek) - it's slightly less fatty than the oxtail, and makes a lovely casserole treated in the same way.

[Cinnamon]

I will,thanks.

The Oxtail had a super flavour,but it was a bit fatty for our liking - the dog enjoyed the fatty bits though!

 

I will certainly take a look through that thread later in the week

[Lesley]

We've been more adventurous since rearing our own animals and eat everything.

 

We do have to ask the abattoir for all the body parts back though as most people don't bother with the heads/cheeks/offal etc.

 

I'm glad you enjoyed the oxtail and good to see it's being sold in the supermarket.

[Daphne]

I've long been a fan of oxtail, but just last week in the farm shop somebody asked for beef cheek and we (the customer, the butcher and me) had a very long and interesting conversation about all sorts of meaty oddbits. He has caul for sale as well, to make your own faggots. I've had beef cheek in France (as a rich starter involving tomatoes; I need to look it up) but never thought of finding it here. Its on my list for next time With this cold weather I'm really looking forward to making warming stews (skirt is my favourite) and also game.

[majorbloodnock]

Glad you linked back to that other thread, Olly, 'cos it saves me retyping what I said then. Suffice to say that I believe what is routinely thrown away is at least half the flavour that can be had from an animal. There are so many traditional recipes that make wonderful use of cheap and otherwise ignored bits of an animal that anyone with an inclination has a culinary odyssey just waiting for them to take the first step. What's more, if you ignore those traditional dishes, you ignore probably three quarters of Britain's culinary heritage. If we only cook the well known cuts, no wonder the rest of the world condemns British cooking as boring.

[sari]

I like oxtail...with the fattier cuts, If I casserole it, I tend to leave it over night in the fridge and peel the solid layer of fat of the top ( my top tip for my beloved curry.i'm sure I'm teaching you how to suck eggs though!) I like a good mutton curry....

[MarkBevBen]

I've never cooked oxtail before, but did anyone see Nigella the other week - she did pork elbow (think it was) and then last night on Professional Masterchef they were doing marrowbone.

[sari]

I used to have marrows on toast at my granny's///and she made her own brawn, and faggots....a pigs head on the table is one thing, but a sheep's liver and lights..yuck. I love faggots though, it was just the sight of it on the formica topped table....