Oxtail soup

[sjpthsuk]

Didn't know it was popular in Thailand - while in Indonesia it's a traditional dish but high in fat content...I'll have to ask the Mrs to make some if she knows what it is...Which parts of Thailand make it?

First time i always thought of the Baxter's / Heinz Oxtail Soups we used to get, but it was totally different - and was delicious.

[richard]

and Mrs Beaton says:

STEWED OX-TAILS.

640. INGREDIENTS - 2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1 teaspoonful of whole black pepper, 1 teaspoonful of allspice, 1/2 a teaspoonful of salt, a small bunch of savoury herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup.

Mode.—Divide the tails at the joints, wash, and put them into a stewpan with sufficient water to cover them, and set them on the fire; when the water boils, remove the scum, and add the onion cut into rings, the spice, seasoning, and herbs. Cover the stewpan closely, and let the tails simmer very gently until tender, which will be in about 2–1/2 hours. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for 1/4 hour. Strain it through a sieve into a saucepan, put back the tails, add the lemon-juice and ketchup; let the whole just boil up, and serve. Garnish with crotons or sippets of toasted bread.

Time.—2–1/2 hours to stew the tails.

Average cost, 9d. to 1s. 6d., according to the season.

Sufficient for 8 persons.

Seasonable all the year.

THE TAILS OF ANIMALS.—In the class Mammalia, the vertebral column or backbone presents only slight modifications, and everywhere shows the same characteristics as in man, who stands at the head of this division of the animal kingdom. The length of this column, however, varies much, and the number of vertebrae of which it is composed is far from being uniform. These numerical differences principally depend on the unequal development of the caudal portion, or tail-end, of the column. Thus, the tail-forming vertebrae sometimes do not exist at all,—amongst certain bats for example; in other instances we reckon forty, fifty, and even upwards of sixty of these bones. Among the greater number of mammals, the tail is of little use for locomotion, except that it acts in many cases as does the rudder of a ship, steadying the animal in his rapid movements, and enabling him to turn more easily and quickly. Among some animals, it becomes a very powerful instrument of progression. Thus, in the kangaroos and jerboas, the tail forms, with the hind feet, a kind of tripod from which the animal makes its spring. With most of the American monkeys it is prehensile, and serves the animal as a fifth hand to suspend itself from the branches of trees; and, lastly, among the whales, it grows to an enormous size, and becomes the principal instrument for swimming.

Of all places I've eaten oxtail stew in Khon Kaen city

[Siani]

It can be very fatty--make it one day, then let it cool, put it in the fridge overnight. The next day the fat will be a solid crust on the top. easy to remove,

This is excellent advice...I remember my grandmother taker off a hug white plate of lard looking fat the next day. It should not contain a lot of meat at the end...the objective is flavour. Remember it is not a stew

[barrys]

It can be very fatty--make it one day, then let it cool, put it in the fridge overnight. The next day the fat will be a solid crust on the top. easy to remove,

Good advice -the same applies to a good Irish stew!!

[Bamboo Grove]

Thank you all. I boiled the soup for several hours yesterday and then put it in a cold storage for the night. This morning skimmed the fat off the surface and added tomato paste and flour. It actually came out quite nicely, although, it could have a bit stronger taste. It will be a good base for the missus to do some beef noodles as well.

[hhfarang]

I just feel bad for all those bob-tailed oxen running around...

[crazy88]

BG

Stick an oxo cube or 2 in it or replace the water with stock that you can get all over the place which makes fantastic base liquid for soups and stews. Just ask them not to sprinkle in the coriander and preserved lotus.


Crazy 88

[migrant]

BG

Stick an oxo cube or 2 in it or replace the water with stock that you can get all over the place which makes fantastic base liquid for soups and stews. Just ask them not to sprinkle in the coriander and preserved lotus.


Crazy 88

If you can find it Japanese dashida also makes a great broth

[margaretcarnes]

Oxtail in the UK is quite an expensive commodity. Mrs BB has bought it a couple of times to make Tom Yum, but I don't encourage it because I think it's overpriced for a bit of bone, and very little meat. What sort of cost is an oxtail in Thailand please?

30 baht each 8 years ago - would be interesting to see how much now what with inflation an' all.
Mind you that was the 'mucky market' price ie ChatChai - where few farang now dare to tread

[Big Boy]

30 baht each 8 years ago - would be interesting to see how much now what with inflation an' all.
Mind you that was the 'mucky market' price ie ChatChai - where few farang now dare to tread

That's quite cheap. Pound for pound, I think it must be the most expensive part of the beast in the UK.

[Bamboo Grove]

As there was plenty of the broth left, I stored it in the fridge and just now heated it up. Now, it tasted strong and marvellous as I had left some onions, garlic and peppers there. This dish truly requires a long time to prepare properly but it is worth it. Wow, I still have something left for tomorrow.