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Beef tail butt?

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Fidelk:

--- Quote from: AL WORRELLS KID on March 25, 2023, 07:24:11 PM ---
--- Quote from: Fidelk on March 25, 2023, 04:50:32 PM ---I'd cut it up as best you can, dip in flour and brown. Then add to an enameled dutch oven, with sautéed onions, a can of Marzano tomatoes and cut up yellow potatoes. Deglaze the saute/fry pan with white wine and add to the dutch oven. Add more white twine to cover the mix. 350 degrees.....check in two hours......keep going until the tomatoes resemble gravy and meat is tender.

--- End quote ---

It's just in there to make it more chewy.

Fidelk,
Do you add the "White Twine" for extra fiber?  :chuckle:  :dunno:
Sounds like a delicious recipe, if I could just afford the price of Oxtails!  :tup:

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PKC:
That sounds very good Fidelk!

I’m attempting a Jamaican oxtail stew today with the smaller pieces.

Fidelk:
PKC, did this last week with cut up pieces of chuck roast.......came out great......the flour thickens up the tomatoes into a gravy type sauce.......same process should work with most meats. Love oxtails......you've inspired me to cook them next. Now I'm also craving beef tongue.

AL WORRELLS KID:

--- Quote from: Fidelk. Love oxtails...you've inspired me to cook them next. Now I'm also craving beef tongue.
[/quote ---
You might try Pork Tongue, it's a lot cheaper than Beef Tongue.  :tup: (Both taste the same to me.)  :drool:
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Fidelk:

--- Quote from: AL WORRELLS KID on March 28, 2023, 10:37:51 AM ---
--- Quote from: Fidelk. Love oxtails...you've inspired me to cook them next. Now I'm also craving beef tongue.
[/quote ---
You might try Pork Tongue, it's a lot cheaper than Beef Tongue.  :tup:

--- End quote ---

Will do.......over the years and too late to go back for it, I keep forgetting to remove elk and deer tongues. Would be a great snack in camp.
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