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<blockquote data-quote="Brunneria" data-source="post: 2205693" data-attributes="member: 41816"><p>It is (at heart) just a basic stew/casserole and does best with very slow, very gentle cooking.</p><p></p><p>So if you want veg, have at it. Just like a normal casserole.</p><p></p><p>If I were you, I would get the butcher to cut the tail up into pieces (individual vertebrae).</p><p>Then I would brown them and remove from pan.</p><p>Then I would throw in some chopped onion and garlic and cook them til soft and slightly caramelised.</p><p>Then return the meat to the pan, with enough liquid (stock, or wine, or bone broth, or beer, or whatever liquid or combo you choose) and any root veg you may want to have.</p><p>Then cook as slowly and gently as you can, until the meat is literally falling off the bones, and the cartilage at the joints is soft and melting.</p><p>Then enjoy.</p><p></p><p>I leave it entirely up to you when you want to add any veg that you like. I am busily forgetting how to cook veg ( <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" />) but suggest that for your first Oxtail Experience you keep it fairly simple, to let the flavour shine through.</p><p></p><p>If you dislike piles of bones on the plate, you can cook it all, let it cool, fish the bones out, and then reheat it to serve.</p></blockquote><p></p>
[QUOTE="Brunneria, post: 2205693, member: 41816"] It is (at heart) just a basic stew/casserole and does best with very slow, very gentle cooking. So if you want veg, have at it. Just like a normal casserole. If I were you, I would get the butcher to cut the tail up into pieces (individual vertebrae). Then I would brown them and remove from pan. Then I would throw in some chopped onion and garlic and cook them til soft and slightly caramelised. Then return the meat to the pan, with enough liquid (stock, or wine, or bone broth, or beer, or whatever liquid or combo you choose) and any root veg you may want to have. Then cook as slowly and gently as you can, until the meat is literally falling off the bones, and the cartilage at the joints is soft and melting. Then enjoy. I leave it entirely up to you when you want to add any veg that you like. I am busily forgetting how to cook veg ( :D:D:D) but suggest that for your first Oxtail Experience you keep it fairly simple, to let the flavour shine through. If you dislike piles of bones on the plate, you can cook it all, let it cool, fish the bones out, and then reheat it to serve. [/QUOTE]
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