Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Tuesday, December 7, 2010

Mimsy's Oxtails

Why throw away the good parts? Oxtail is rich and delicious and so coveted that what used to be scrap meat is now highly priced and sometimes hard to find. Oxtail is wonderful in stews and soups and makes beautiful stock, but it's also great rubbed with spices and baked in the oven on a broiling pan, like ribs.

Mimsy's Oxtails
2 oxtails, sliced at the joints
soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1/2 tsp allspice
1/4 tsp cayenne pepper

Place oxtail on a a broiling pan which has been filled 1/4 full with water. Sprinkle oxtail slices with soy sauce. Create a dry rub with spices and sprinkle over oxtail. Cover with aluminum foil and cook at 350ºF for about 3 hours or until tender. Remove foil and brown for 10 minutes. Serve with hot buttered rice and veggies.

Idea: Boil the leftover oxtail in the drippings from the broiling pan and additional water as needed. Throw in some onions, carrots, mushrooms, etc. for stew.


♥ Kathy said...

It is really expensive here but wonderful for an occasional special dinner! I'm going to try this one for sure!!

Charlie Sommers said...

I really miss the days I worked in a small custom slaughterhouse in Tennessee. Our clients seldom wanted any of the offal other than the liver so I had all the tails, hearts, brains, sweetbreads, tongues, and cheek-meat, I could use for nothing. The tongues I made into the best pastrami I ever ate. The tails made awesome stew or BBQ.