Ok, let’s discuss oxtails

[Tulip]

I see they stay on many a menu in the Sunday cooking thread. My grandmother cooked them, and I cook them. It pains me to admit that I like the ones cooked by people from the Caribbean (from several islands that I have tasted) better than those we cook in the south.

I like that they have a nice deep brown color, the gravy doesn’t appear to be flour based like ours, and the texture of the meat chews better to me. I don’t want to beat round the bush or prolong the matter. I’m big upping you and asking that you just tell me how you cook yours if you don’t mind sharing please and thanks.

(I did buy some to cook Sunday.)

[Shine_Eye_Girl]

Re: Ok, let’s discuss oxtails

[julie*mango]

Re: Ok, let’s discuss oxtails

season them...i use lawry's, black pepper, scotch bonnet pepper, onion, garlic, scallions,thyme, adobo,soy sauce, and a little browning.

brown them in a little oil then cook down

for the gravy i use spinners, potatoes and carrots to thicken. butter beans in the end.

eta: add a lil ketchup in the gravy....tonx tanyur

[diabolical_Tanya]

Re: Ok, let’s discuss oxtails

first of alllllllll...did you buy the big ones from the regular supermarket? or the small cut ones from a west Indian store?

how I cook mine......

Season same way you season brown stew chicken.
Onion
black pepper
seasoning salt
garlic
thyme
ketchup
soy sauce
browning

rub it up good and let it marinate (pref overnight)

Brown the meat

transfer to the slow cooker with the reserved marinade tings an a little bit of water

cook on low for 8-10 hours

trasnfer to a regular pot and add a can of broad beans and let it thicken for about 10mins


it is easier in a pressure cooker but I don't have one.

[Tulip]

Re: Ok, let’s discuss oxtails

Thanks underscore. Sounds like cookdown is like braising. So there is no flour at all. That is what i was thinking.

At Shine Eye, shame shame.



<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: _____</div><div class="ubbcode-body">season them...i use lawry's, black pepper, scotch bonnet pepper, onion, garlic, scallions,thyme, adobo,soy sauce, and a little browning.

brown them in a little oil then cook down

for the gravy i use spinners, potatoes and carrots to thicken. butter beans in the end. </div></div>

[ILP]

Re: Ok, let’s discuss oxtails

the braising is the browning part, tulip.
also the spinners are made of flour.

[Tulip]

Re: Ok, let’s discuss oxtails

I got them from the farmer's market. They seem to have a good amount of meat versus bone and the I think cut per piece is not too thick.

I never added ketchup or browning before. I have some browning in a brown bottle with a yellow label and top and some red letters. Forget the the name but I'll check it.

I have both a pressure cooker and a slow cooker. If I have to brown them first then I guess I would stick with the pressure cooker. (Less to wash later.)

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: diabolical_Tanya</div><div class="ubbcode-body">first of alllllllll...did you buy the big ones from the regular supermarket? or the small cut ones from a west Indian store?

how I cook mine......

Season same way you season brown stew chicken.
Onion
black pepper
seasoning salt
garlic
thyme
ketchup
soy sauce
browning

rub it up good and let it marinate (pref overnight)

Brown the meat

transfer to the slow cooker with the reserved marinade tings an a little bit of water

cook on low for 8-10 hours

trasnfer to a regular pot and add a can of broad beans and let it thicken for about 10mins


it is easier in a pressure cooker but I don't have one.
</div></div>

[FrenchTickla]

Re: Ok, let’s discuss oxtails

Underscore

[julie*mango]

Re: Ok, let’s discuss oxtails

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: FrenchTickla</div><div class="ubbcode-body">Underscore </div></div>yu wuddan muss affi si dat eeh

[Tulip]

Re: Ok, let’s discuss oxtails

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: ILP_ULOOK_GR8</div><div class="ubbcode-body">the braising is the browning part, tulip.
also the spinners are made of flour. </div></div>

Hmm ok. I knew braising meant browning them, but I guess I also thought it meant cooking them a long time at a low temp.

Now ILP I have to laugh because I can't make dumpling one, but do spinners well. Roll between my palms and don't worry about it being cute? I'm good lol.

[Tulip]

Re: Ok, let’s discuss oxtails

OK, I have Maggi Seasoning Browning. It will completely bitterize a dish if you get too heavy handed. Is that a normal brand or do I need a different browning?

[Tulip]

Re: Ok, let’s discuss oxtails

And don't think I'm not taking in all the posts. I am starting to see where things go different/awry when I cook them.

[diabolical_Tanya]

Re: Ok, let’s discuss oxtails

Tulip I use kitchen bouquet browning

[diabolical_Tanya]

Re: Ok, let’s discuss oxtails

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: FrenchTickla</div><div class="ubbcode-body">Underscore </div></div> FRENCHTICKLA I thought of you dis mawnin when mi did haffie pull out di hat yu mek mi fi cover mi head fi walk to di bus stop in the SNOW

<div class="ubbcode-block"><div class="ubbcode-header">Click to reveal.. <input type="button" class="form-button" value="Show me!" onclick="toggle_spoiler(this, 'Yikes, my eyes!', 'Show me!')" /></div><div class="ubbcode-body"><div style="display: none;"> Thanks </div></div></div>

[Bizzy]

Re: Ok, let’s discuss oxtails

salt
pepper
browning
garlic
all purpose
onion
escallion
tomato
JCS oxtail seasoning

clean de oxtails

season wid above and let it marinate (overnight if possible)

brown the meat (only) for bout 10mins or so then throw on the water and de ressa de dry season along with carrots.

bring to boil, then turn down to mid heat and let simmer for bout 2.5 hours...add butter beans and let cook for another 30 mins.
yuh can check for meat tenderness or if the water a dry out add more.


Yum!!!!

Tanyur, wah de ketchup fah?