In short: next tuesday I will have an ox-tail. I have never prepared or even seen one, apart from once in some leftover casserole someone gave me, and of course when still attatched to the cows in their pastures.
What do I do with it to get the best dish?
Chuck them ina slow cooker for six hours for low carb goodness...n all cases, the main thing is how to prepare the ox-tail to make it as soft and tasty as possible, anything low to moderately low carb goes.
In short: next tuesday I will have an ox-tail. I have never prepared or even seen one, apart from once in some leftover casserole someone gave me, and of course when still attatched to the cows in their pastures.
What do I do with it to get the best dish?
I'm thinking it would be very good in an eastern european inspired saurkraut dish with cream, tomatoes, and lots of paprika, but I think a spicy Indonesian inspired dish would be good as well. Anything else is fine too, provided it tastes yummy
In all cases, the main thing is how to prepare the ox-tail to make it as soft and tasty as possible, anything low to moderately low carb goes.
I have a stove-top and one of those round things you can use under your pot to make the heat less intense and spread it more evenly under the pot, I have a working oven (no grill), I have one of those (but not the horrifying ceramic dog!), and a microwave. I don't think my oven goes below 150 degrees Celsius or so, it's at least 70 years old.
So what do I do with my tail?
Thanks for the tip, but no slow cooker availableChuck them ina slow cooker for six hours for low carb goodness...
Just use a large pot like a camp oven.Thanks for the tip, but no slow cooker available
It will have to be done with one of my other kitchen tools.
Evening all.
Normal lunch of eggs bacon and cheese with dinner of bacon wrapped meatloaf.
@DJC3 I’ve been trying to use less cream too. Had a couple of weeks just using lactofree whole milk in tea but having reverted to cream at work last week, decided its waaay nicer, so have bought a 150ml pot for home and when it’s gone it’ll be back to the lactofree.
@PenguinMum sounds a sensible approach, not stingy at all.
A 150ml pot of cream would be better, they only sell 300 or 600ml in my local Coop unfortunately, and no lactofree. Maybe I’ll have to make an effort to get to a bigger supermarket once in a while. Cream makes everything lovely, but I think I was getting as hooked on it as I was to sugar previously. Cold turkey may be best sadly.
@DJC3 dd salmon looks good think need to add more of their meals to my repertoire - you can get stuck in a rut!
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Same here. Far too easy to whip up the contents of a larger pot and eat it. The lactofree keeps for ages - well past the use by date and you can freeze it, so stocking up would be possible. Easier to ration a small pot of cream.
Yeah you have the right idea. Usually in a good dutch oven on the stove top you sear the meat ox tail in some fat, to get a nice good browning happening. Then turn the heat down add a bit of liquid and cover and let it cook, one you hear a change in sound, or you can check on it in half an hour, go and add a bit more liquid. That's how my mum and I do pot roasts or braise any tough piece of meat to make it tender and good. Just keep on cooking until the meat is fork tender and falls apart.Thank you all for your help, @Tipetoo , @Goonergal, and especially @ziggy_w for your expressed faith in my cooking! I love being creative in the kitchen, but that doesn't mean I always love the results
As far as I understand it doesn't really matter what I do with it as long as I do it long and on low heat. Do I first sear it on high heat or not? I'm guessing I need to add fluid (water, wine, broth, beer, whatever) when leaving it for hours in the oven or on my cooker thing, is that right? I don't think I've ever made slow cooked meat of any kind.
Whatever happens with my tail, I'll post a picture with it next week, and a recipe if it tasted good
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