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Friday, November 13, 2009

Ox Tail

So my friend Debra gave us this ox tail. She bought a steer from her sister and nobody seemed to like ox tail, only me! The ox tail meat is delicious, but it needs to be prepared properly, otherwise it can get really heavy and greasy. Carrots are from my friend Patricia's garden; potatoes are from our garden; kale, cabbage, onions, chard are from the CSA box.
The overall process to make ox tail is something like this: remove the visible fat from the meat; marinate the ox tail with onion, garlic, bay leaves, white wine, peppercorns, salt for a couple of hours. Slow cook it for 6 hours in low. Put the meat in a container in the fridge, reserve. Put the remaining liquid in a glass container and leave it in the freezer overnight. The next day, remove the broth container form the freezer. Let it defrost in the fridge. Remove the fat from the top.
Heat the meat and the broth in a large pan. Add potatoes, carrots, collards, kale, cabbage, any other vegetables such as squash, broccoli etc. Let them cook in the meat broth.


  1. I've had ox tail in a soup/stew before. It's very good. But you're right, it has to be prepared properly because it is a little greasy.

  2. That's why I prepare it ahead, so I can take the fat out. That's a lot of work though, you need be really love it. I love it, it's worth the work! :)