Oxtail this weekend - a bit unsure about recipe

[meriad]

as I mentioned in my (much) earlier post I was hoping to cook oxtail sometime soon... well this weekend is the weekend

I got just under 2kg of really lovely looking oxtail the other day but will admit that I'm not 100% sure best way to cook it because it's been such a long time since I last made it. All I know is that it's going in the slow cooker. Having looked at various recipes on the website I got carrots, a leek and some bay leaves to go with it, but think I'll pick up some celery instead of (or in addition to?) the leek when I go to the shop tonight. Wine, garlic and onions I already have at home

Anything else you can think of that should go in? How do you cook oxtail when you cook it?



and on a different note - tomorrow I'm doing ox cheek in the slow cooker. If it turns out anywhere near as nice as the pork cheek ragu I made then I'm in for a fab treat can't wait

[Diflower]

Never cooked oxtail - I bet Debih has though

Look forward to hearing about the ox cheek

[Workingman]

Ria, are you doing it as one big chunk, two halves or smaller chunks? Not that it matters much.

All I do is dust it with seasoned plain flour and seal it in a little oil before it goes in the pot, same as you would do with stewing steak. Use some of the wine to de-glaze the pan.

Deffo go with the leeks AND celery, and maybe a dsp of tomato purée. I also like to use a good stock cube. If you have any curry powder half a teaspoon gives a nice twist. I like to eat it with potatoes, so I put them in about 20 mins from the end or until they are cooked. And do not forget some chunks of rustic bread with lashings of butter.

And thanks for making me hungry.

Di, I was wondering about the cheeks as well.

[meriad]

Will let you know re the ox cheek Di, I''m quite curious myself

Frank, it's cut into chunks. And thanks for reminding me re the tomato purée and the stock - need to put that on my shopping list because I don't have any at home. I probably won't put in the spuds though. I'm planning on freezing it (and the cheek if it works out OK) into portions to take to work for lunches so very likely have it with rice or pasta as well and I don't like mixing the carbs

[Workingman]

Dumplings work as well.

With 2Kg you are going to be eating quite a few portions of the stew.

[meriad]

that's the idea Frank - I like to have different choices in the freezer so I'm not eating the same food days on end... so next weekend I'll do something totally different and then have a good few meals ready frozen to see me through for a bit

[debih]

Long and slow is the best way to cook them. I generally cook on gas 3 for around 5 hours in a stew.

I love oxtail - we haven't had it for ages.

We've got pigs cheek ragu tonght.

[meriad]

Debih (and anyone else) - as a matter of interest; would you do oxtail in a slow cooker? Another friend I was asking earlier today said that when she tried it in a slow cooker she didn't like it and she much preferred it in the oven (is that how you do yours - I don't know if Gas 3 is oven or hob sorry!)

[Workingman]

Why/how would it make any difference? Heat is heat.

The only thing I can think of is that the chunks were not sealed before going in the slow cooker. I also tend to fry off the onions before putting them in the pot, but I do that anyway.

[debih]

I've done mine in a slow cooker lots of times. And long and slow in the oven.

I prefer them done in the oven - the sauce is generally thicker and stickier.

But taste wise they're the same.

(Gas 3 is 160 degrees in oven. I have an electric oven but still think in gas mark!!!!)