Nereus wrote:Anyone have any tips about cooking Oxtail Stew? There are many recipes on the internet, but all that I have seen call for red wine, and as I do not drink I am reluctant to fork out 800 or 900 Baht just to use in something that may, or may not work.
I tried some in a slow cooker using chicken broth and a splash of red wine vinegar, but it was not all that sucessful. It was edible, although my Granddaughter spat it out! It also turned a very dark colour, and I seem to recall my dear old Mother cooking it without that happening, or using red wine.
At 420 Baht / Kg for the oxtail, it needs to be better than that.
Hi Nereus
I found this recipe in a fairly old M & S cookery book for oxtail provencale, but I guess you could leave out the tomato if you want to.
1 large oxtail. cut up,seasoned flour, 2 tablespoons of oil, 2 onions peeled and sliced, 1-2 cloves of garlic crushed, 2 large carrots sliced, 2 sticks celery sliced, 1x 400grm can tomatoes, 1 tablespoon tomato puree, 600ml stock, 2 teaspoons oregano, 12 black olives, salt and pepper.
First catch you ox. Coat the oxtail in seasoned flour and fry until browned, transfer to a large casserole dish, fry the onions and garlic and transfer to casserole with the celery tomatoes and puree stock and oregano salt and pepper. Cover tightly and cook for 3 hours at 160 c. If possible leave overnight and remove the excess fat, if not spoon off what you can, add the olives and return to the oven for 1 more hour.
Enjoy
