Quote:
Originally Posted by jyl
It wasn't oxtail soup, more of an oxtail stew, the liquid was reduced to gravy consistency. Either way, soup or stew, I find oxtail takes a lot of cooking to become meltingly tender. It is a pretty tough "cut".
|
oxtail stew. doing one this thanksgiving. doing it taiwanese style with soy, some sugar, garlic, green onion..cooking wine. i add my own twist, by dropping in 2 star anise. comes out un-effen-believable.
dry tail chunks with paper towel. rub with veg oil. salt, pepper..sear them in a hot cast iron..i use a dutch oven..cast iron, enameled..(le crueset). pull them out. add the rest of the stuff together..dunk a clean finger and taste, adjust. pop meat chunks back in, and pop the entire thing into a 300 degree oven. let it go for 3 hours. braise.
i do it one day ahead. pull meat out, wrap it in foil. pour juices into measuring cup, and refridge everything. next day. pull off substantial fat cap..re-heat. serve with more fresh green onion. with rice.