Oxtails-----wondrful!

For the first time in my life, I cooked oxtails last night. I had eaten them twice before and decided now was the time since the market had them cheap. I am a definite convert! Browned them----sauteed onion, garlic, carrot, celery and turnips chopped up----then mixed in a broth made from demi glace (homemade---I make it a few times a year), a burgundy, herbes de provence, bay leaf and fresh pepper. 40 minutes in the pressure cooker and the result was fantastic!
Now I'm looking to try making them the way I had at a Jamaican restaurant a few weeks ago. Anyone have a recipe for Jamaican oxtails-----or any other variations you can share with me?

I never realized how tasty ox tail could be until trying some at Chris' Caribbean Cafe in suburban Atlanta recently. My goal is to find a recipe, also. To do this at home would be a wonderful treat - since the restaurant is forty minutes from home.

My wife makes a great oxtail soup. At first I didn't think I would like it, but it is excellent. The oxtail bones make it so rich.

EdSails


For the first time in my life, I cooked oxtails last night. I had eaten them twice before and decided now was the time since the market had them cheap. I am a definite convert! Browned them----sauteed onion, garlic, carrot, celery and turnips chopped up----then mixed in a broth made from demi glace (homemade---I make it a few times a year), a burgundy, herbes de provence, bay leaf and fresh pepper. 40 minutes in the pressure cooker and the result was fantastic!
Now I'm looking to try making them the way I had at a Jamaican restaurant a few weeks ago. Anyone have a recipe for Jamaican oxtails-----or any other variations you can share with me?

http://eatjamaican.com/recipes/oxtail-recipe.html  ENJOY MON!!

We have a Mexican restaurant (La Palapa Veracruzana) here in Dallas (Oak Cliff) that will make oxtail stew Vera Cruz style for groups of 8 or more. I was lucky enough to be part of a large group that got to enjoy it. It was fabulous. Slow cooked for hours, the meat literally melted off the bone.
I think I will try my hand at making it for myself and friends. There's no shortage of oxtails in Dallas' markets.

oxtails are amazing. i love preparing them jamaican style. (recently i found a recipe on recipezaar that calls for cumin and cinnamon - delicious over basmati rice!)

You've got me going with this one. I'm going to make braised oxtails this weekend for friends. Thanks for the "heads up".

A dinner staple n American merchant ships 50 years ago was "oxtail ragout". The oxtails were braised in a heavy brown beefy sauce and served, usually, over rice , although you could have mashed potatoes or noodles if you wanted. I'd never seen nor heard of an oxtail until I shipped out , but I almost immediately became a fan of these delicious bits of meat falling off the bones. 

We ate well on American ships in those days...

Cheers, John 

I use them to make a gravy, and as stock for French onion soup, but the ones I get after very little meat on them.

Oxtails in general don't offer much meat.  You'll get some of the bigger pieces that have a good bit of meat, but the small ones you really have to work for.

Normally what I see in the grocery (and they are everywhere these days) are simply cut between the joints.  My favorite are those that have the top & bottom of the bone shaved off.  Once the inner bone is exposed and cooked you can suck out the marrow while you're eating.  That's the best part of a good oxtail.

In my above post, I mentioned, there was no shortage of oxtails in Dallas and I was going to make them for friends tonight.
Boy, was I wrong! Couldn't find oxtails anywhere. And the ones in the big Mexican market, El Rancho looked, terrible. frozen and just, terrible looking.
So, plan "B" went into effect. HUGE lamb shanks from Central Market. A couple actually weighing 1-1/2 lbs. each! There're braising as I write. 

Thanks for the info JayL-that braise or ragout as Seafarer describes sounds wonderful -I'll look around for some that are more meatier(is that a word?)

I use Oxtails and a couple of pieces of beef shank when I'm making Pho, there really is no substitute for Oxtails in Pho.

The broth/stock that you end up with is very rich, when you add that squeeze of lime it cuts the richness perfectly.