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Beef tail butt?

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PKC:
Butt of beef tail?  Got an entire beef tail.  I have a plan for the skinny part.  Not sure what to do with this section. Smoke, braise?

Fidelk:
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.

Boss .300 winmag:
AKA Oxtail, really tender to start with. We always make soup out of it.😉

Angry Perch:
Yup. Something like that, but I'd probably crosscut it a couple inches thick a'la Osso Buco.

But definitely braise.

AL WORRELLS KID:

--- 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 ---

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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