Oxtail

Oxtail Stew
I had another good customer service experience tonight. I went over to the Broadway to get supplies for this beef stew, and I stopped in at the butcher for the meat. “Would that gravy beef be good for a stew?” I asked the guy at the counter. He nodded. I opened my mouth to tell him how much I wanted, when I was suddenly interrupted by another guy in the back. “Nah, you’ll want the oxtail!” he suggested. The what? Oxtail. He showed me a tray of it, which reminded me of shin beef (for making osso bucco). It didn’t take much convincing. It was cheap, and my helpful butcher friend gave me some tips on cooking it. (Just brown it and leave it on the bone while it cooks; add in a good glug of red wine; let it stew for a long time…) So tonight, I cooked oxtail stew for the first time. I cooked it on the stove (rather than putting it in the oven) for about two hours, and I substituted potatoes instead of rutabaga. It was GREAT. The meat went very tender, and the gelatine from the bones made for a lovely rich thick soup (without being overly fatty). Any ickiness I might have felt over eating, you know, SPINAL CORD pretty much disappeared when I had the bowl in front of me. I was gnawin’ those bones with my bare hands! (My sister will be retching at this point.) Thanks, Mr. Butcher Man! It was cheap, filling, and oh so tasty. Much recommended for the carnivorous folks…

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6 responses

  1. M-H

    I *love* oxtail soup. Mmm-mmm! I slow-roasted a shoulder of lamb this weekend, using Bill’s method (although not all his ingredients) from Richard Gover’s show last week. It was probably one of the best things I’ve ever cooked,. The shoulder cost $13 and we got four serves off it, which isn’t bad for a really delicious roast.

  2. Eva

    i have a childhood memory of dad using a kangaroo tail as a substitute for ox tail. Cant remember eating the stew, but can remember chasing little bro around the store room with a glad-wrap “pink tentacle”

  3. Ellie

    Oxtail is one of those cuts that few people use but is absolutely magnificent! My mother makes a mean ‘gorri jjim’, like galbi jjim but stewed longer and with oxtail 😀

  4. Rachel

    Before I met my beloved the toughtof eating the “odd cuts” would send a shiver of horror down my spine. And now i suck the marrow from the bone, eat weird tendon-y cuts ad am not phased by pigs ears in my food (feijoada rocks!).
    The Oxtail sounds great.

    Is this the butcher in Broadway? Since the refurbishment they all seem much happier. I love a good friendly butcher.

  5. neek

    I love oxtail stew! 😀 as long as it’s not offal or hooves or anything I’m happy with my meat. Reminds me of when I discovered my mum puts chicken feet (FEEET! AAARGH) in her chicken curry by walking by the pot.. 🙁 urghh

  6. Rachel

    oh no, chickens feet! I have a chicken’s feet phobia. I get nervous at yum cha when the trolley with the feet comes near me.

    If the devil is in anything, it’s chicken’s feet.