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1.) DParker - 11/26/2016
I stumbled upon some beef oxtail at a local market the other day, so I grabbed 3 lbs on a whim and spent the next couple of days deciding what to do with it. After spending Thanksgiving and yesterday in a state of constant activity and determining that I'd spend today at home, coupled with finally getting some Fall weather it seemed like a good opportunity to make a hearty long-cooked stew. So I tossed the oxtails in the smoker for a couple of hours with a few chunks of pecan to start them out with a little extra flavor.
While that was going on I went on a scavenger hunt through the fridge and pantry for raw materials. Consistent with my not leaving the house policy I was determined to restrict myself to only what we already had on hand. While the spice cabinet is always well stocked, fresh veggies for stew are another matter. Fortunately we had some celery, carrots, onions, scallions and garlic. But alas, no potatoes...so we'll be going creole style on starch with the box of Uncle Ben's rice I found.
I chopped everything up, assembled the herbs and spices, mixed up some seasoned flour, started some olive oil heating in the dutch oven on the cook-top and headed out to retrieve the oxtails from the smoker.
The oxtails were dredged in the flour and browned on all sides in the pot. I then took them out, put a little oil in and added the chopped veggies with some salt, pepper and smoked paprika. Everything was sauteed over medium heat until the onions were starting to caramelize, and then I deglazed the pot with half of a forgotten bottle of pinot noir I dug out of the wine fridge. The oxtails went back in and the whole mess was covered with 4 cups of beef stock. While this was being brought up to a near boil I tossed in a couple bay leaves and eye-balled about a tsp each of thyme, oregano, allspice, rosemary and ground cloves. A few good shakes of Worcestershire sauce completed the ingredients. I put the lid on the dutch oven and popped it into a 325 F oven with a plan to let it braise for 4 hours.
This is what it looks like after 2 hours...
...and the house smells amazing. More pics and a final report after it's done.
While that was going on I went on a scavenger hunt through the fridge and pantry for raw materials. Consistent with my not leaving the house policy I was determined to restrict myself to only what we already had on hand. While the spice cabinet is always well stocked, fresh veggies for stew are another matter. Fortunately we had some celery, carrots, onions, scallions and garlic. But alas, no potatoes...so we'll be going creole style on starch with the box of Uncle Ben's rice I found.
I chopped everything up, assembled the herbs and spices, mixed up some seasoned flour, started some olive oil heating in the dutch oven on the cook-top and headed out to retrieve the oxtails from the smoker.
The oxtails were dredged in the flour and browned on all sides in the pot. I then took them out, put a little oil in and added the chopped veggies with some salt, pepper and smoked paprika. Everything was sauteed over medium heat until the onions were starting to caramelize, and then I deglazed the pot with half of a forgotten bottle of pinot noir I dug out of the wine fridge. The oxtails went back in and the whole mess was covered with 4 cups of beef stock. While this was being brought up to a near boil I tossed in a couple bay leaves and eye-balled about a tsp each of thyme, oregano, allspice, rosemary and ground cloves. A few good shakes of Worcestershire sauce completed the ingredients. I put the lid on the dutch oven and popped it into a 325 F oven with a plan to let it braise for 4 hours.
This is what it looks like after 2 hours...
...and the house smells amazing. More pics and a final report after it's done.
2.) crookedeye - 11/26/2016
oxtails are what i used for the 25th annual cookoff, agaisnt 56 other teams, i first brown them a little then slow cook them in a tomatoe base..until falling off the bone..the old ladys in the contest would give me hugs and pinch on the cheeck...i was one of them...
3.) crookedeye - 11/26/2016
you ever seen an old lady clean the meat off an oxtail bone? its a sight to behold...
4.) DParker - 11/27/2016
[QUOTE=crookedeye;45565]you ever seen an old lady clean the meat off an oxtail bone? its a sight to behold...[/QUOTE]
No, but I've seen little old ladies fight over slot machines in Vegas. That'll make you think twice before pissing off Grandma.
OK, so when the wife got home we were both so hungry that I forgot to take a pic of the finished product before we finished and I cleaned up the kitchen. But I can tell you that the meat was tender and juicy, just fell off the bones and was delicious. Serving it over rice actually worked quite well, though I still think I would have preferred some diced new potatoes, making a more traditional stew. The smoke flavor was really subtle...a little too subtle, I think. Maybe another hour in the smoker next time.
No, but I've seen little old ladies fight over slot machines in Vegas. That'll make you think twice before pissing off Grandma.
OK, so when the wife got home we were both so hungry that I forgot to take a pic of the finished product before we finished and I cleaned up the kitchen. But I can tell you that the meat was tender and juicy, just fell off the bones and was delicious. Serving it over rice actually worked quite well, though I still think I would have preferred some diced new potatoes, making a more traditional stew. The smoke flavor was really subtle...a little too subtle, I think. Maybe another hour in the smoker next time.
5.) bluecat - 11/27/2016
Sounds delicious DP, I've got some oxtail in the freezer right now. I may try something like that.
6.) DParker - 11/28/2016
If you do, come back here and post what you did. I'd really like to hear how it turns out with whatever you do differently. No matter what though, you won't be disappointed so long as you let it braise on low heat for a few hours. The meat is better even than short ribs once the connective tissue break down. And the fat and bone marrow add amazing flavor to the liquid.
7.) Swamp Fox - 11/28/2016
That sounds good. I might have to invest in a flat-bottomed dutch oven. This is another reminder.
I'm more likely to try this in a crockpot in the near-future, though, just because of the whole be-home-to-watch-the-oven thing. Anybody in the peanut gallery want to suggest how to adjust the liquid and cooking times before I go pioneer?
I'm more likely to try this in a crockpot in the near-future, though, just because of the whole be-home-to-watch-the-oven thing. Anybody in the peanut gallery want to suggest how to adjust the liquid and cooking times before I go pioneer?
8.) bluecat - 11/28/2016
[QUOTE=DParker;45574]If you do, come back here and post what you did. I'd really like to hear how it turns out with whatever you do differently. No matter what though, you won't be disappointed so long as you let it braise on low heat for a few hours. The meat is better even than short ribs once the connective tissue break down. And the fat and bone marrow add amazing flavor to the liquid.[/QUOTE]
You can count on that.
Can you explain why you dredged them in flour? Wouldn't all the breading come off during the braising process?
You can count on that.
Can you explain why you dredged them in flour? Wouldn't all the breading come off during the braising process?
9.) Swamp Fox - 11/28/2016
I have a crockpot recipe I use a lot which calls for dredging before browning and then going in the pot. I decided to skip that step once just because "How much difference can it make?"----and the results were nowhere near as good.
So chalk up another instance where I should have done what I was told...LOL
So chalk up another instance where I should have done what I was told...LOL
10.) bluecat - 11/28/2016
Also, what is holding the breading on?
11.) bluecat - 11/28/2016
One more. Did you debone it to serve or is it pretty easy to eat around those bones?
12.) Swamp Fox - 11/28/2016
[QUOTE=bluecat;45585]Also, what is holding the breading on?[/QUOTE]
.
Ox juice?
In the browning scenario I mentioned above, I just dust the meat chunks in a paper bag or other container. I'm not trying to "bread" the meat or coat it in a batter.
BTW, Bisquick is an awesome substitute for flour dredging.
You're welcome.
Don't say I never did anything for you all. :wink
:beer:
.
Ox juice?
In the browning scenario I mentioned above, I just dust the meat chunks in a paper bag or other container. I'm not trying to "bread" the meat or coat it in a batter.
BTW, Bisquick is an awesome substitute for flour dredging.
You're welcome.
Don't say I never did anything for you all. :wink
:beer:
13.) DParker - 11/28/2016
[QUOTE=bluecat;45581]Can you explain why you dredged them in flour? Wouldn't all the breading come off during the braising process?[/QUOTE]
Yes it does. The point of flour dredging is to aid in browning the meat and creating the [URL="https://en.wikipedia.org/wiki/Maillard_reaction"]Maillard Reaction[/URL]. It does all come off during the braising, but that's also desired because, as Swampy points out, you're not trying to bread the meat, just brown it. Once that's done the flour plays a second role by thickening the liquid.
[QUOTE=bluecat;45585]Also, what is holding the breading on?[/QUOTE]
Absolutely nothing, once the liquid is added. During browning the flour sticks to the meat due to surface moisture.
[QUOTE=bluecat;45581]One more. Did you debone it to serve or is it pretty easy to eat around those bones?[/quote]
I pulled the chunks out with a pair of tongs and used a fork to pull the meat off the bones, then tossed the bones. All that was need was to basically pull at the meat a little bit with the fork while holding each piece over the pot, and the meat just fell off. Then I used the fork and tongs to pull the big chunks of meat apart into smaller chunks and shreds so it would be easy to eat with a spoon.
Yes it does. The point of flour dredging is to aid in browning the meat and creating the [URL="https://en.wikipedia.org/wiki/Maillard_reaction"]Maillard Reaction[/URL]. It does all come off during the braising, but that's also desired because, as Swampy points out, you're not trying to bread the meat, just brown it. Once that's done the flour plays a second role by thickening the liquid.
[QUOTE=bluecat;45585]Also, what is holding the breading on?[/QUOTE]
Absolutely nothing, once the liquid is added. During browning the flour sticks to the meat due to surface moisture.
[QUOTE=bluecat;45581]One more. Did you debone it to serve or is it pretty easy to eat around those bones?[/quote]
I pulled the chunks out with a pair of tongs and used a fork to pull the meat off the bones, then tossed the bones. All that was need was to basically pull at the meat a little bit with the fork while holding each piece over the pot, and the meat just fell off. Then I used the fork and tongs to pull the big chunks of meat apart into smaller chunks and shreds so it would be easy to eat with a spoon.
14.) bluecat - 11/28/2016
Awesome! I will try and give a report.
The first and only time I've had oxtail was in Jamaica where it is common I guess. I always thought it made for a good soup/stew. We bought a half cow last year and have some oxtails I've been wondering how to cook. Thanks DP!
The first and only time I've had oxtail was in Jamaica where it is common I guess. I always thought it made for a good soup/stew. We bought a half cow last year and have some oxtails I've been wondering how to cook. Thanks DP!
15.) DParker - 11/28/2016
[QUOTE=bluecat;45611]Awesome! I will try and give a report.
The first and only time I've had oxtail was in Jamaica where it is common I guess.[/quote]
Apparently so. When I went looking for recipes and YouTube videos on oxtail stew, just to get an idea of what sorts of ingredients worked best, Caribbean styles figured prominently in the results.
[QUOTE=bluecat;45611]I always thought it made for a good soup/stew. We bought a half cow last year and have some oxtails I've been wondering how to cook. Thanks DP![/QUOTE]
This is my first time using them myself. The only extra tip I'll give is to be sure to trim off the excess fat from around the perimeter of each piece. While the rendered fat adds tons of flavor and a really silky texture to the "gravy" there will be MORE than enough fat left after trimming to yield both of those benefits. I'm convinced that not trimming would have caused the result to be too greasy.
The first and only time I've had oxtail was in Jamaica where it is common I guess.[/quote]
Apparently so. When I went looking for recipes and YouTube videos on oxtail stew, just to get an idea of what sorts of ingredients worked best, Caribbean styles figured prominently in the results.
[QUOTE=bluecat;45611]I always thought it made for a good soup/stew. We bought a half cow last year and have some oxtails I've been wondering how to cook. Thanks DP![/QUOTE]
This is my first time using them myself. The only extra tip I'll give is to be sure to trim off the excess fat from around the perimeter of each piece. While the rendered fat adds tons of flavor and a really silky texture to the "gravy" there will be MORE than enough fat left after trimming to yield both of those benefits. I'm convinced that not trimming would have caused the result to be too greasy.
16.) bluecat - 11/28/2016
[QUOTE=DParker;45612] I'm convinced that not trimming would have caused the result to be too greasy.[/QUOTE]
Thanks for the tip. Now to decide if I want to put it on rice or with potatoes. I think either one sounds good.
Thanks for the tip. Now to decide if I want to put it on rice or with potatoes. I think either one sounds good.
17.) DParker - 11/28/2016
[QUOTE=bluecat;45613]Thanks for the tip. Now to decide if I want to put it on rice or with potatoes. I think either one sounds good.[/QUOTE]
The wife said she really liked it with rice because she thought potatoes would have made it too heavy overall (the resulting sauce is very thick and rich). On the other hand, when doing hearty stick-to-your-ribs chow for the winter (or what I hope will soon become winter) heaviness is kind of what I'm going for.
The wife said she really liked it with rice because she thought potatoes would have made it too heavy overall (the resulting sauce is very thick and rich). On the other hand, when doing hearty stick-to-your-ribs chow for the winter (or what I hope will soon become winter) heaviness is kind of what I'm going for.
18.) Swamp Fox - 11/28/2016
I was gonna say nothing in the stew, but a side of yellow rice and candied yams. Or maybe Spanish with okra. Add Texas toast, French or Italian bread, or maybe a sourdough rye. Beer, of course.
19.) DParker - 11/28/2016
[QUOTE=Swamp Fox;45615]I was gonna say nothing in the stew, but a side of yellow rice and candied yams. Or maybe Spanish with okra. Add Texas toast, French or Italian bread, or maybe a sourdough rye. Beer, of course.[/QUOTE]
I like a lot of veggies (variety-wise, not necessarily volume) in my stews, which is why I really felt like a proper fool sticking only to the carrots, celery and onion I found in the fresh vegetable draw...while completely ignoring the freezer and the treasure trove of it contained compliments of Clarence Birdseye (peas & carrots, okra, legumes of various types, etc). And if there's one application where tossing in frozen veggies in lieu of fresh ones is perfectly acceptable, it's soups and stews.
Garlic bread would have been an awesome way to sop up the gravy from the bottom of the bowl.
But I did have the beer angle covered...
I like a lot of veggies (variety-wise, not necessarily volume) in my stews, which is why I really felt like a proper fool sticking only to the carrots, celery and onion I found in the fresh vegetable draw...while completely ignoring the freezer and the treasure trove of it contained compliments of Clarence Birdseye (peas & carrots, okra, legumes of various types, etc). And if there's one application where tossing in frozen veggies in lieu of fresh ones is perfectly acceptable, it's soups and stews.
Garlic bread would have been an awesome way to sop up the gravy from the bottom of the bowl.
But I did have the beer angle covered...
20.) bluecat - 11/28/2016
If you are into stews with vegetables, consider putting in a rutabaga and a turnip. They add loads of flavor. Peel them like a potato, chunk them and throw them in.
21.) Swamp Fox - 11/28/2016
[QUOTE=DParker;45616]
Garlic bread would have been an awesome way to sop up the gravy from the bottom of the bowl.
[/QUOTE]
True, and less need to resort to violence...
Garlic bread would have been an awesome way to sop up the gravy from the bottom of the bowl.
[/QUOTE]
True, and less need to resort to violence...
22.) DParker - 11/28/2016
[QUOTE=bluecat;45617]If you are into stews with vegetables, consider putting in a rutabaga and a turnip. They add loads of flavor. Peel them like a potato, chunk them and throw them in.[/QUOTE]
Especially dream turnips....
[video=youtube;jD2iYSKHHzo]https://www.youtube.com/watch?v=jD2iYSKHHzo[/video]
Especially dream turnips....
[video=youtube;jD2iYSKHHzo]https://www.youtube.com/watch?v=jD2iYSKHHzo[/video]
23.) bluecat - 11/28/2016
Now that's just silly. :co:
24.) DParker - 11/28/2016
[QUOTE=bluecat;45620]Now that's just silly. :co:[/QUOTE]
25.) Swamp Fox - 11/29/2016
Well then, my good man...Perhaps we can negotiate the vending of some cheesy comestibles...You ARE licensed for public dancing, are you not?
26.) bluecat - 11/29/2016
[QUOTE=DParker;45603]Yes it does. The point of flour dredging is to aid in browning the meat and creating the [URL="https://en.wikipedia.org/wiki/Maillard_reaction"]Maillard Reaction[/URL]. It does all come off during the braising, but that's also desired because, as Swampy points out, you're not trying to bread the meat, just brown it. Once that's done the flour plays a second role by thickening the liquid.[/QUOTE]
I've heard of that before, probably Alton on the food network. My eyes probably glazed over, but now I'll remember what it is and why it is important.
So I take the oxtails, dredge them in flour and then brown them. Does the fat in the oxtails serve to provide some oil or do you add a little bit of oil to the pan when browning?
I've heard of that before, probably Alton on the food network. My eyes probably glazed over, but now I'll remember what it is and why it is important.
So I take the oxtails, dredge them in flour and then brown them. Does the fat in the oxtails serve to provide some oil or do you add a little bit of oil to the pan when browning?
27.) DParker - 11/29/2016
[QUOTE=bluecat;45627]Does the fat in the oxtails serve to provide some oil or do you add a little bit of oil to the pan when browning?[/QUOTE]
The fat won't render fast enough to do the job, so you'll need a tablespoon or two of oil. Also, you'll be doing it over medium-high heat so pay close attention and turn the meat promptly or the flour will burn quite quickly. You will probably need no more than about 30 seconds or so per side if the heat is correct.
The fat won't render fast enough to do the job, so you'll need a tablespoon or two of oil. Also, you'll be doing it over medium-high heat so pay close attention and turn the meat promptly or the flour will burn quite quickly. You will probably need no more than about 30 seconds or so per side if the heat is correct.
28.) bluecat - 11/29/2016
Awesome, commence with the silliness.
29.) bluecat - 11/29/2016
30.) Swamp Fox - 11/29/2016
[QUOTE=DParker;45603]...The point of flour dredging is to aid in browning the meat and creating the [URL="https://en.wikipedia.org/wiki/Maillard_reaction"]Maillard Reaction[/URL]. It does all come off during the braising, but that's also desired because, as Swampy points out, you're not trying to bread the meat, just brown it. Once that's done the flour plays a second role by thickening the liquid.
...
[/QUOTE]
[QUOTE=bluecat;45627]I've heard of that before, probably Alton on the food network. My eyes probably glazed over, but now I'll remember what it is and why it is important.
[/QUOTE]
'e's sayin' it's *science*, 'e is...
...
[/QUOTE]
[QUOTE=bluecat;45627]I've heard of that before, probably Alton on the food network. My eyes probably glazed over, but now I'll remember what it is and why it is important.
[/QUOTE]
'e's sayin' it's *science*, 'e is...
31.) DParker - 01/11/2017
I picked up 4 lbs of oxtails at a local Korean supermarket (the Hispanic market was completely cleaned out) and made another batch of stew this past Sunday, making some adjustments to the recipe. So, since it'll be a couple of weeks before I can get out and chase hogs and/or squirrels I thought I'd take this opportunity to share the stew recipe and procedures as they stand, which...I must say...I'm pretty happy with at this point (I didn't have time to put them in the smoker, so I cheated and added a dash of liquid smoke...sue me):
[B][U]Ingredients:[/U][/B]
[table="width: 1000, class: grid"]
[tr][td][RIGHT]4[/RIGHT][/td][td][LEFT]lbs[/LEFT][/td][td][LEFT]Oxtail pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Medium-sized potatoes, cut into sixteenths (I used some red ones this time, but Yukons are an excellent choice too)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Carrots, sliced once length-wise and then cross-wise into ~¼" thick pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Celery ribs, sliced the same as the carrots[/LEFT][/td][/tr]
[tr][td][RIGHT]12[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen peas[/LEFT][/td][/tr]
[tr][td][RIGHT]8[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen pearl onions[/LEFT][/td][/tr]
[tr][td][RIGHT]1½[/RIGHT][/td][td][LEFT]cup[/LEFT][/td][td][LEFT]Red wine (I used an inexpensive Boujolais Villages)[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Garlic cloves, peeled and smashed (or you can mince them if you prefer)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried rosemary[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried thyme[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried marjoram[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Smoked paprika[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Tony Chachere's Creole Seasoning (or something else you like better)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Bay leaves[/LEFT][/td][/tr]
[tr][td][RIGHT]~2[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Salt[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Ground black pepper[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Beef stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Chicken stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Oil (vegetable, canola, etc)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Worcestershire sauce[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Liquid smoke[/LEFT][/td][/tr]
[/table]
[B][U]Procedure:[/U][/B]
[LIST=1]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[*]On your cooktop, add 1 tbsp of the oil to a 7 qt (or larger) oven-safe stock pot on medium-high heat. I used my 7 qt cast iron dutch oven. Whatever you use, make sure it has a lid that can go into the oven as well.
[*]Lightly salt and pepper the oxtail pieces on all sides.
[*]Lightly coat the oxtail pieces in all-purpose flour and shake off all of the excess.
[*]Brown the oxtail pieces on all sides, being very careful to not burn the flour. This was a VERY tight fit in my 7 qt DU. If you can't fit all of the piece at once then brown the meat in 2 batches.
[*]Remove the oxtail pieces to a plate (or whatever).
[*]Add the other 1 Tbsp of oil to the pot and reduce heat to medium.
[*]Toss in the sliced carrots, celery, smashed/minced garlic cloves and all of the herbs.
[*]Sautee the veggie/herb mix, stirring for about 3 minutes.
[*]Add the cup of red wine to deglaze, using a metal or wooden spatula (or other similar utensil) to scrape all the valuable brown bits from the bottom of the pot (VERY important.)
[*]Return heat to medium-high and let the red wine reduce a bit for about 5 minutes.
[*]Add the beef and chicken stock, all herbs, Worcestershire sauce and liquid smoke.
[*]Return the oxtail pieces to the pot. This may require some real arrangement skill on your part, depending on the diameter of your pot.
[*]Put the lid on the pot, put it into the oven and set a timer for 2 hours. Enjoy the intoxicating aroma while you wait.
[*]After 2 hours add the potato chunks and set a timer for 1 hour.
[*]After 1 hour remove the pot from the oven.
[*]Extract the oxtail pieces from the pot (and the bay leaves, if you can find them) and use a small fork to pull the meat from the bones. This should be easy to do as the meat should be very tender at this point (though getting a grib on the bones with tongs might prove a little tricky.)
[*]Tear the meat into bite-sized pieces and stir back into the stew.
[*]Ladle some into a bowl and enjoy some of the best winter-time stick-to-your-ribs comfort food ever. Bonus points if you made bicuits to wipe up the broth that's stuck to the bowl.
[/LIST]
[B][U]Ingredients:[/U][/B]
[table="width: 1000, class: grid"]
[tr][td][RIGHT]4[/RIGHT][/td][td][LEFT]lbs[/LEFT][/td][td][LEFT]Oxtail pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Medium-sized potatoes, cut into sixteenths (I used some red ones this time, but Yukons are an excellent choice too)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Carrots, sliced once length-wise and then cross-wise into ~¼" thick pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Celery ribs, sliced the same as the carrots[/LEFT][/td][/tr]
[tr][td][RIGHT]12[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen peas[/LEFT][/td][/tr]
[tr][td][RIGHT]8[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen pearl onions[/LEFT][/td][/tr]
[tr][td][RIGHT]1½[/RIGHT][/td][td][LEFT]cup[/LEFT][/td][td][LEFT]Red wine (I used an inexpensive Boujolais Villages)[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Garlic cloves, peeled and smashed (or you can mince them if you prefer)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried rosemary[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried thyme[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried marjoram[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Smoked paprika[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Tony Chachere's Creole Seasoning (or something else you like better)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Bay leaves[/LEFT][/td][/tr]
[tr][td][RIGHT]~2[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Salt[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Ground black pepper[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Beef stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Chicken stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Oil (vegetable, canola, etc)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Worcestershire sauce[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Liquid smoke[/LEFT][/td][/tr]
[/table]
[B][U]Procedure:[/U][/B]
[LIST=1]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[*]On your cooktop, add 1 tbsp of the oil to a 7 qt (or larger) oven-safe stock pot on medium-high heat. I used my 7 qt cast iron dutch oven. Whatever you use, make sure it has a lid that can go into the oven as well.
[*]Lightly salt and pepper the oxtail pieces on all sides.
[*]Lightly coat the oxtail pieces in all-purpose flour and shake off all of the excess.
[*]Brown the oxtail pieces on all sides, being very careful to not burn the flour. This was a VERY tight fit in my 7 qt DU. If you can't fit all of the piece at once then brown the meat in 2 batches.
[*]Remove the oxtail pieces to a plate (or whatever).
[*]Add the other 1 Tbsp of oil to the pot and reduce heat to medium.
[*]Toss in the sliced carrots, celery, smashed/minced garlic cloves and all of the herbs.
[*]Sautee the veggie/herb mix, stirring for about 3 minutes.
[*]Add the cup of red wine to deglaze, using a metal or wooden spatula (or other similar utensil) to scrape all the valuable brown bits from the bottom of the pot (VERY important.)
[*]Return heat to medium-high and let the red wine reduce a bit for about 5 minutes.
[*]Add the beef and chicken stock, all herbs, Worcestershire sauce and liquid smoke.
[*]Return the oxtail pieces to the pot. This may require some real arrangement skill on your part, depending on the diameter of your pot.
[*]Put the lid on the pot, put it into the oven and set a timer for 2 hours. Enjoy the intoxicating aroma while you wait.
[*]After 2 hours add the potato chunks and set a timer for 1 hour.
[*]After 1 hour remove the pot from the oven.
[*]Extract the oxtail pieces from the pot (and the bay leaves, if you can find them) and use a small fork to pull the meat from the bones. This should be easy to do as the meat should be very tender at this point (though getting a grib on the bones with tongs might prove a little tricky.)
[*]Tear the meat into bite-sized pieces and stir back into the stew.
[*]Ladle some into a bowl and enjoy some of the best winter-time stick-to-your-ribs comfort food ever. Bonus points if you made bicuits to wipe up the broth that's stuck to the bowl.
[/LIST]
32.) bluecat - 01/12/2017
[QUOTE=DParker;46596]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[/QUOTE]
:wave:
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[/QUOTE]
:wave:
33.) bluecat - 01/12/2017
[QUOTE=DParker;46596]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[/QUOTE]
[:giggle]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[/QUOTE]
[:giggle]
34.) bluecat - 01/12/2017
[QUOTE=DParker;46596]I picked up 4 lbs of oxtails at a local Korean supermarket (the Hispanic market was completely cleaned out) and made another batch of stew this past Sunday, making some adjustments to the recipe. So, since it'll be a couple of weeks before I can get out and chase hogs and/or squirrels I thought I'd take this opportunity to share the stew recipe and procedures as they stand, which...I must say...I'm pretty happy with at this point (I didn't have time to put them in the smoker, so I cheated and added a dash of liquid smoke...sue me):
[B][U]Ingredients:[/U][/B]
[table="width: 1000, class: grid"]
[tr][td][RIGHT]4[/RIGHT][/td][td][LEFT]lbs[/LEFT][/td][td][LEFT]Oxtail pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Medium-sized potatoes, cut into sixteenths (I used some red ones this time, but Yukons are an excellent choice too)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Carrots, sliced once length-wise and then cross-wise into ~¼" thick pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Celery ribs, sliced the same as the carrots[/LEFT][/td][/tr]
[tr][td][RIGHT]12[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen peas[/LEFT][/td][/tr]
[tr][td][RIGHT]8[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen pearl onions[/LEFT][/td][/tr]
[tr][td][RIGHT]1½[/RIGHT][/td][td][LEFT]cup[/LEFT][/td][td][LEFT]Red wine (I used an inexpensive Boujolais Villages)[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Garlic cloves, peeled and smashed (or you can mince them if you prefer)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried rosemary[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried thyme[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried marjoram[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Smoked paprika[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Tony Chachere's Creole Seasoning (or something else you like better)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Bay leaves[/LEFT][/td][/tr]
[tr][td][RIGHT]~2[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Salt[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Ground black pepper[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Beef stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Chicken stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Oil (vegetable, canola, etc)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Worcestershire sauce[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Liquid smoke[/LEFT][/td][/tr]
[/table]
[B][U]Procedure:[/U][/B]
[LIST=1]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[*]On your cooktop, add 1 tbsp of the oil to a 7 qt (or larger) oven-safe stock pot on medium-high heat. I used my 7 qt cast iron dutch oven. Whatever you use, make sure it has a lid that can go into the oven as well.
[*]Lightly salt and pepper the oxtail pieces on all sides.
[*]Lightly coat the oxtail pieces in all-purpose flour and shake off all of the excess.
[*]Brown the oxtail pieces on all sides, being very careful to not burn the flour. This was a VERY tight fit in my 7 qt DU. If you can't fit all of the piece at once then brown the meat in 2 batches.
[*]Remove the oxtail pieces to a plate (or whatever).
[*]Add the other 1 Tbsp of oil to the pot and reduce heat to medium.
[*]Toss in the sliced carrots, celery, smashed/minced garlic cloves and all of the herbs.
[*]Sautee the veggie/herb mix, stirring for about 3 minutes.
[*]Add the cup of red wine to deglaze, using a metal or wooden spatula (or other similar utensil) to scrape all the valuable brown bits from the bottom of the pot (VERY important.)
[*]Return heat to medium-high and let the red wine reduce a bit for about 5 minutes.
[*]Add the beef and chicken stock, all herbs, Worcestershire sauce and liquid smoke.
[*]Put the lid on the pot, put it into the oven and set a timer for 2 hours. Enjoy the intoxicating aroma while you wait.
[*]After 2 hours add the potato chunks and set a timer for 1 hour.
[*]After 1 hour remove the pot from the oven.
[*]Extract the oxtail pieces from the pot (and the bay leaves, if you can find them) and use a small fork to pull the meat from the bones. This should be easy to do as the meat should be very tender at this point (though getting a grib on the bones with tongs might prove a little tricky.)
[*]Tear the meat into bite-sized pieces and stir back into the stew.
[*]Ladle some into a bowl and enjoy some of the best winter-time stick-to-your-ribs comfort food ever. Bonus points if you made bicuits to wipe up the broth that's stuck to the bowl.
[/LIST][/QUOTE]
gonna try this
[B][U]Ingredients:[/U][/B]
[table="width: 1000, class: grid"]
[tr][td][RIGHT]4[/RIGHT][/td][td][LEFT]lbs[/LEFT][/td][td][LEFT]Oxtail pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Medium-sized potatoes, cut into sixteenths (I used some red ones this time, but Yukons are an excellent choice too)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Carrots, sliced once length-wise and then cross-wise into ~¼" thick pieces[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Celery ribs, sliced the same as the carrots[/LEFT][/td][/tr]
[tr][td][RIGHT]12[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen peas[/LEFT][/td][/tr]
[tr][td][RIGHT]8[/RIGHT][/td][td][LEFT]oz[/LEFT][/td][td][LEFT]Frozen pearl onions[/LEFT][/td][/tr]
[tr][td][RIGHT]1½[/RIGHT][/td][td][LEFT]cup[/LEFT][/td][td][LEFT]Red wine (I used an inexpensive Boujolais Villages)[/LEFT][/td][/tr]
[tr][td][RIGHT]6[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Garlic cloves, peeled and smashed (or you can mince them if you prefer)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried rosemary[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried thyme[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Dried marjoram[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Smoked paprika[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Tony Chachere's Creole Seasoning (or something else you like better)[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT][/LEFT][/td][td][LEFT]Bay leaves[/LEFT][/td][/tr]
[tr][td][RIGHT]~2[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Salt[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Ground black pepper[/LEFT][/td][/tr]
[tr][td][RIGHT]3[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Beef stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]cups[/LEFT][/td][td][LEFT]Chicken stock[/LEFT][/td][/tr]
[tr][td][RIGHT]2[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Oil (vegetable, canola, etc)[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]Tbsp[/LEFT][/td][td][LEFT]Worcestershire sauce[/LEFT][/td][/tr]
[tr][td][RIGHT]1[/RIGHT][/td][td][LEFT]tsp[/LEFT][/td][td][LEFT]Liquid smoke[/LEFT][/td][/tr]
[/table]
[B][U]Procedure:[/U][/B]
[LIST=1]
[*]Preheat your oven to 325°F (if using Swampy's roux-killing oven, set to 48°F.)
[*]On your cooktop, add 1 tbsp of the oil to a 7 qt (or larger) oven-safe stock pot on medium-high heat. I used my 7 qt cast iron dutch oven. Whatever you use, make sure it has a lid that can go into the oven as well.
[*]Lightly salt and pepper the oxtail pieces on all sides.
[*]Lightly coat the oxtail pieces in all-purpose flour and shake off all of the excess.
[*]Brown the oxtail pieces on all sides, being very careful to not burn the flour. This was a VERY tight fit in my 7 qt DU. If you can't fit all of the piece at once then brown the meat in 2 batches.
[*]Remove the oxtail pieces to a plate (or whatever).
[*]Add the other 1 Tbsp of oil to the pot and reduce heat to medium.
[*]Toss in the sliced carrots, celery, smashed/minced garlic cloves and all of the herbs.
[*]Sautee the veggie/herb mix, stirring for about 3 minutes.
[*]Add the cup of red wine to deglaze, using a metal or wooden spatula (or other similar utensil) to scrape all the valuable brown bits from the bottom of the pot (VERY important.)
[*]Return heat to medium-high and let the red wine reduce a bit for about 5 minutes.
[*]Add the beef and chicken stock, all herbs, Worcestershire sauce and liquid smoke.
[*]Put the lid on the pot, put it into the oven and set a timer for 2 hours. Enjoy the intoxicating aroma while you wait.
[*]After 2 hours add the potato chunks and set a timer for 1 hour.
[*]After 1 hour remove the pot from the oven.
[*]Extract the oxtail pieces from the pot (and the bay leaves, if you can find them) and use a small fork to pull the meat from the bones. This should be easy to do as the meat should be very tender at this point (though getting a grib on the bones with tongs might prove a little tricky.)
[*]Tear the meat into bite-sized pieces and stir back into the stew.
[*]Ladle some into a bowl and enjoy some of the best winter-time stick-to-your-ribs comfort food ever. Bonus points if you made bicuits to wipe up the broth that's stuck to the bowl.
[/LIST][/QUOTE]
gonna try this
35.) DParker - 01/12/2017
BTW, this works really well with beef shanks or short ribs too, since they both benefit from the low-and-slow braising and end up tender and extremely flavorful meat.
36.) Swamp Fox - 01/12/2017
Well, Howdy Ho, boys!---:wave:...At least I'm getting credit now for faulty equipment...
It's only happened one time before...LOL
But I'll take all the excuses I can get. :-)
It's only happened one time before...LOL
But I'll take all the excuses I can get. :-)
37.) Triton Rich - 01/12/2017
[B]How can I do steps 16, 17 and 18 when the oxtail pieces are still just browned and sitting on a plate (or whatever)? [/B]
38.) bluecat - 01/12/2017
I think before you do step 13 you are putting the oxtail in the pot. Potatoes are added later so they don't turn to mush.
39.) DParker - 01/12/2017
[QUOTE=Triton Rich;46612][B]How can I do steps 16, 17 and 18 when the oxtail pieces are still just browned and sitting on a plate (or whatever)? [/B][/QUOTE]
By executing step #13, which I DEFINITELY didn't forget when I posted, and most certainly never would have added just now via a stealth edit...and which bluecat obviously edited out of his quoting of my post just to make me look bad. Uh, uh. No, Sir. Not me.
By executing step #13, which I DEFINITELY didn't forget when I posted, and most certainly never would have added just now via a stealth edit...and which bluecat obviously edited out of his quoting of my post just to make me look bad. Uh, uh. No, Sir. Not me.
40.) bluecat - 01/12/2017
[QUOTE=DParker;46614]By executing step #13, which I DEFINITELY didn't forget when I posted, and most certainly never would have added just now via a stealth edit...and which bluecat obviously edited out of his quoting of my post just to make me look bad. Uh, uh. No, Sir. Not me.[/QUOTE]
-1 :grin:
-1 :grin:
41.) Triton Rich - 01/13/2017
[QUOTE=DParker;46614]By executing step #13, which I DEFINITELY didn't forget when I posted, and most certainly never would have added just now via a stealth edit...and which bluecat obviously edited out of his quoting of my post just to make me look bad. Uh, uh. No, Sir. Not me.[/QUOTE]
[B]Oh, I see now. Must have missed it! :wink:beer:[/B]
[B]Oh, I see now. Must have missed it! :wink:beer:[/B]
42.) bluecat - 01/15/2017
It's in the oven. Waiting for Dallas vs Green Bay game to start. :hb:
43.) DParker - 01/15/2017
[QUOTE=bluecat;46638]It's in the oven. Waiting for Dallas vs Green Bay game to start. :hb:[/QUOTE]
Eagerly awaiting a full report on the stew results.
As for the game, I'm just happy to be alive today. The wife and I hit a couple of local tap rooms last night, and after her 3rd ~10% ABV brew she started telling people around us that Green Bay was going to stomp Dallas...obviously trying to get me killed.
Eagerly awaiting a full report on the stew results.
As for the game, I'm just happy to be alive today. The wife and I hit a couple of local tap rooms last night, and after her 3rd ~10% ABV brew she started telling people around us that Green Bay was going to stomp Dallas...obviously trying to get me killed.
44.) bluecat - 01/15/2017
Smells heavenly. We're getting close to debone time.
45.) bluecat - 01/15/2017
Lol!
Your wife is from the Green Bay area no?
Your wife is from the Green Bay area no?
46.) DParker - 01/15/2017
[QUOTE=bluecat;46640]Smells heavenly.[/QUOTE]
Doesn't it? If you weren't hungry when it went into the oven you damned sure will be by the time it comes out.
[QUOTE=bluecat;46641]Lol!
Your wife is from the Green Bay area no?[/QUOTE]
Milwaukee. But in this context a cheddarhead is a cheddarhead.
Doesn't it? If you weren't hungry when it went into the oven you damned sure will be by the time it comes out.
[QUOTE=bluecat;46641]Lol!
Your wife is from the Green Bay area no?[/QUOTE]
Milwaukee. But in this context a cheddarhead is a cheddarhead.
47.) crookedeye - 01/15/2017
dallas is hanging on by a thread...
48.) DParker - 01/16/2017
And once again GB's defense does what it does best: Just give away a big lead.
49.) DParker - 01/16/2017
Holy crap, what a nail-biter.
Now...how was that stew?
Now...how was that stew?
50.) bluecat - 01/16/2017
Excellent feast, excellent game!
51.) bluecat - 01/16/2017
Full report when I get near a real keyboard.
52.) DParker - 01/16/2017
I just felt a great disturbance in the force, as if millions of Cowboys fans cried out at once and were suddenly silenced.
53.) bluecat - 01/16/2017
I would be sad except they played against my team.
54.) bluecat - 01/16/2017
[QUOTE=DParker;46648]I just felt a great disturbance in the force[/QUOTE]
Gas-X works pretty well I've found.
Gas-X works pretty well I've found.
55.) crookedeye - 01/16/2017
i forgot to let you guys no ..last night was another brand new season of "finding bigfoot" what is it now in its fourth, fifth year?
anyhow last night episode the crew went to hawaii in search of "little foot"..its a bi pedal smaller version of bigfoot..
anyhow last night episode the crew went to hawaii in search of "little foot"..its a bi pedal smaller version of bigfoot..
56.) crookedeye - 01/16/2017
according to moneymaker..it lives mostly on fruits and nuts..
57.) bluecat - 01/17/2017
I saw an episode recently where Moneymaker had his son with him. Not much has changed. Moneymaker is spray tanning now.
58.) DParker - 01/17/2017
[QUOTE=crookedeye;46658]according to moneymaker..it lives mostly on fruits and nuts..[/QUOTE]
That's why it lives in northern California.
That's why it lives in northern California.
59.) bluecat - 01/17/2017
[QUOTE=DParker;46660]That's why it lives in northern California.[/QUOTE]
+ 2 :-)
+ 2 :-)
60.) bluecat - 01/17/2017
Here's some pics. I only had one package of oxtail, thought I had more. So I substituted 2 packages of short ribs I had on hand. Thanks for that suggestion DP.
It all worked out really well. It was great dish and I learned something new. I've made a lot of soups but never a stew. Everyone enjoyed it. I served it on rice although with the potatoes in the stew it didn't really need it.
Works great as next-day-heat-up food too. Comfort food, no doubt.
browning short ribs
browned oxtail
stew with deboned meat
final product
It all worked out really well. It was great dish and I learned something new. I've made a lot of soups but never a stew. Everyone enjoyed it. I served it on rice although with the potatoes in the stew it didn't really need it.
Works great as next-day-heat-up food too. Comfort food, no doubt.
browning short ribs
browned oxtail
stew with deboned meat
final product
61.) bluecat - 01/17/2017
It could have used a little more salt. I decided to make my own broth as I had some soup bones on hand so the day prior I boiled up a few bones and had the stock ready for the stew the next day. Store-bought stock generally has some salt in it so I think that is where I missed out a little bit.
62.) Swamp Fox - 01/17/2017
A good stew is about the only thing I like about cold, gray, dreary days in winter, besides a backlog of football on the DVR.
I'm gonna guess this is about the same for the beef stock as it is for the chicken, but I haven't used the beef stock in a while so I don't remember my exact opinion....But...I use Swanson's unsalted chicken broth in recipes all the time and it is much preferable to their regular stock. It has only 5% RDA sodium and seems to be plenty for everything I do (and I'm not a low-salt, low-taste nutjob), especially when you substitute it for water (or for some of the water) in a recipe that already calls for salt or salty ingredients.
I'm gonna guess this is about the same for the beef stock as it is for the chicken, but I haven't used the beef stock in a while so I don't remember my exact opinion....But...I use Swanson's unsalted chicken broth in recipes all the time and it is much preferable to their regular stock. It has only 5% RDA sodium and seems to be plenty for everything I do (and I'm not a low-salt, low-taste nutjob), especially when you substitute it for water (or for some of the water) in a recipe that already calls for salt or salty ingredients.
63.) bluecat - 01/17/2017
I have a dog that was eyeing those soup bones knowing that once I'd gotten my use out of them, he was next. :-)
64.) DParker - 01/17/2017
[QUOTE=bluecat;46664]It could have used a little more salt. I decided to make my own broth as I had some soup bones on hand so the day prior I boiled up a few bones and had the stock ready for the stew the next day. Store-bought stock generally has some salt in it so I think that is where I missed out a little bit.[/QUOTE]
Yeah, estimating how much salt you need is always tricky with stock-based soups/stews, especially since there is so much variability on sodium content with different producers and versions of their product.
It looks good though. Were there any leftovers? If so, I'd like to hear if it improved any with some fridge time.
Yeah, estimating how much salt you need is always tricky with stock-based soups/stews, especially since there is so much variability on sodium content with different producers and versions of their product.
It looks good though. Were there any leftovers? If so, I'd like to hear if it improved any with some fridge time.
65.) bluecat - 01/17/2017
For some reason, cold stew or soup heated up the next day is always as good or better than the original. That was the case here too.
If I had smoked the meat first, would I still have taken the smoked meat and rolled it in flour and browned it up as well?
Just asking cause next time, I'd like to try this.
If I had smoked the meat first, would I still have taken the smoked meat and rolled it in flour and browned it up as well?
Just asking cause next time, I'd like to try this.
66.) bluecat - 01/17/2017
After my wife told me repeatedly how good it was, I told her it had some oxtail in it. Again, I got scolded for my trickery. Remember the deer heart?
After a good deal, of apologizing and swearing I would never do that again, the chaos calmed down a bit.
After a good deal, of apologizing and swearing I would never do that again, the chaos calmed down a bit.
67.) Swamp Fox - 01/17/2017
Bluecat, I noticed a video recently (on youtube I think) on how to dress a deer on your living room floor. Not sure if the guy went into butchering or not because I didn't watch it, but I thought of you.
I will say the guy used a plastic tarp, and the floors were wood-like. Also, there was no furniture in the house, so he was either just moving in or about to move out.
Or possibly his wife left him and took all his stuff.
LOL
I will say the guy used a plastic tarp, and the floors were wood-like. Also, there was no furniture in the house, so he was either just moving in or about to move out.
Or possibly his wife left him and took all his stuff.
LOL
68.) bluecat - 01/17/2017
LOL! My guess is he was alone in his recently vacated house. Some battles just aren't worth it. You'd think I was smarter. Wait...don't answer that.
69.) DParker - 01/17/2017
[QUOTE=bluecat;46672]If I had smoked the meat first, would I still have taken the smoked meat and rolled it in flour and browned it up as well?[/QUOTE]
I did, because I still wanted the flavors imparted by the Maillard reaction as well as the thickening yielded by the flour.
I did, because I still wanted the flavors imparted by the Maillard reaction as well as the thickening yielded by the flour.
70.) bluecat - 01/17/2017
Thanks, I will do this next time. It was raining pretty hard when I did this and I'd been out in the rain all morning so I was pretty much done. Didn't want to deal with smoking it this time.
I heard on the news that you had some weather in your area. How bad was it?
I heard on the news that you had some weather in your area. How bad was it?
71.) DParker - 01/17/2017
[QUOTE=bluecat;46678]I heard on the news that you had some weather in your area. How bad was it?[/QUOTE]
Rain and lots of strong straight-line winds (60+ MPH) across the Metroplex, and an EF-1 tornado that touched down along the border of Grand Prairie and Irving (two of the mid-cities just east of Dallas proper) roughly 5 miles south of my son's apartment. Not a lot of damage from that, luckily...though about 20,000 or so homes lost power for a while.
Rain and lots of strong straight-line winds (60+ MPH) across the Metroplex, and an EF-1 tornado that touched down along the border of Grand Prairie and Irving (two of the mid-cities just east of Dallas proper) roughly 5 miles south of my son's apartment. Not a lot of damage from that, luckily...though about 20,000 or so homes lost power for a while.
72.) bluecat - 01/18/2017
btw, black cherry whiskey pairs well with oxtail stew.
73.) DParker - 01/18/2017
[QUOTE=bluecat;46686]btw, black cherry whiskey pairs well with oxtail stew.[/QUOTE]
Now, see...that's the sort of valuable culinary information that you never get from FoodTV.
Now, see...that's the sort of valuable culinary information that you never get from FoodTV.
74.) DParker - 02/18/2017
I have 2 lbs of cubed goat, 2.5 lbs of beef shanks, a smoker, a CI skillet, a CI DO, a bunch of veggies, some wine, some beef stock and a cupboard full of herbs and spices. This is going to be a busy afternoon. I'm going to smoke the meats for a couple of hours after they thaw, then brown them in the DO and simmer them in wine, stock and herbs until I can get the meat off the bones. Until then the bones take up so much space that I won't be able to fit everything else in the DO, so I'm going to oven roast the veggies (except the okra) separately in the skillet. Then when I've removed all the bones I'll combine everything in the DO and pop it into the oven for a couple more hours at 325°F and cross my fingers.
75.) Swamp Fox - 02/18/2017
I see you've already separated the goat from the old tin cans, damp cardboard and musty troll bits.
Should make for a much better stew.
Let us know how it goes. :beer:
Should make for a much better stew.
Let us know how it goes. :beer:
76.) DParker - 02/18/2017
[QUOTE=Swamp Fox;47233]I see you've already separated the goat from the old tin cans, damp cardboard and musty troll bits.
Should make for a much better stew.
Let us know how it goes. :beer:[/QUOTE]
Waitin' for the smoker to hit 225°F. Thanks to Bob Peck for talking me into upgrading to the iGrill2 thermometer. I love this thing.
Should make for a much better stew.
Let us know how it goes. :beer:[/QUOTE]
Waitin' for the smoker to hit 225°F. Thanks to Bob Peck for talking me into upgrading to the iGrill2 thermometer. I love this thing.
77.) DParker - 02/18/2017
Aaaaand we're off. Next update in a couple of hours, give or take.
78.) DParker - 02/18/2017
The meat came out of the smoker about 40 minutes ago...
...and was browned in the Dutch oven...
While they simmer for an hour or so in the wine, stock, herbs and spices...
...I chopped the root veggies, tossed them in some olive oil and put them in a 400°F oven to roast...
...and was browned in the Dutch oven...
While they simmer for an hour or so in the wine, stock, herbs and spices...
...I chopped the root veggies, tossed them in some olive oil and put them in a 400°F oven to roast...
79.) DParker - 02/19/2017
The meat has been deboned and all the parts combined. Normally I'd use peas for my green veggie, but my son, who is coming over tomorrow to go shooting with me and then buy me a craft beer afterward (he's a good boy) still hasn't outgrown his hatred of peas, so I decided to substitute okra...which I think will work to my benefit because the stock could use a little thickening.
I'm going to give it another hour just to let everything come together.
I'm going to give it another hour just to let everything come together.
80.) bluecat - 02/19/2017
Awesome.
81.) DParker - 02/19/2017
Well, I tried a bowl. It's very good...but just not as complex and flavorful as the oxtail stew was. And that's odd, because the meat is not only just as good, but I actually added a couple things (a tsp of oregano and a Tbsp of Smoked Chipotle Tabasco). And the okra never thickened the broth at all. I'm perplexed. The roasted veggies were an improvement though.
Still mighty tasty though. We'll see if it improves any after a day in the fridge.
Still mighty tasty though. We'll see if it improves any after a day in the fridge.
82.) bluecat - 02/19/2017
Shooting handguns or rifles tomorrow?
83.) DParker - 02/19/2017
[QUOTE=bluecat;47241]Shooting handguns or rifles tomorrow?[/QUOTE]
Yes. I put a new scope on the Mosin, and a new fore end on the AR, and need to re-sight both in. And it's always time for some pistol practice.
Yes. I put a new scope on the Mosin, and a new fore end on the AR, and need to re-sight both in. And it's always time for some pistol practice.
84.) bluecat - 02/19/2017
We'll need a complete analysis of course. :-)
85.) DParker - 02/19/2017
[QUOTE=bluecat;47243]We'll need a complete analysis of course. :-)[/QUOTE]
Pulled trigger, went *bang*, made hole in paper. :p
OK, maybe I'll try a little harder than the caveman review style.
Pulled trigger, went *bang*, made hole in paper. :p
OK, maybe I'll try a little harder than the caveman review style.
86.) bluecat - 02/19/2017
[QUOTE=DParker;47244]Pulled trigger, went *bang*, made hole in paper. :p
[/QUOTE]
We know now you don't shoot a High Point.
[/QUOTE]
We know now you don't shoot a High Point.
87.) DParker - 02/19/2017
I felt bad about leaving my cast iron skillet out of the action last night so I pulled it out this morning and used it to make my first Dutch Baby (image ripped from the innernetz, 'cuz I forgot to snap one before we ate):
88.) bluecat - 02/20/2017
Pancake? Blintz?
89.) DParker - 02/20/2017
[QUOTE=bluecat;47249]Pancake? Blintz?[/QUOTE]
Kinda' sorta' like both...but neither. In spite of being nearly 56 years old I had my first Dutch Baby a couple of weeks ago at our favorite breakfast joint, and it blew me away. The basic recipe is ridiculously easy...
[URL="https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/"]https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/[/URL]
I added a tsp of vanilla to the mix, and when it came out of the oven I smothered it in butter and a thin layer of lemon preserves before dusting it with the powdered sugar. Friggin' delicious.
Kinda' sorta' like both...but neither. In spite of being nearly 56 years old I had my first Dutch Baby a couple of weeks ago at our favorite breakfast joint, and it blew me away. The basic recipe is ridiculously easy...
[URL="https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/"]https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/[/URL]
I added a tsp of vanilla to the mix, and when it came out of the oven I smothered it in butter and a thin layer of lemon preserves before dusting it with the powdered sugar. Friggin' delicious.
90.) Swamp Fox - 02/20/2017
[QUOTE=bluecat;47241]Shooting handguns or rifles tomorrow?[/QUOTE]
A guy is out on a first date date with a beautiful blonde, and so he figures he'd better see what he's up against.
"If you could have dinner and drinks and talk to anyone in the world, living or dead, who would it be?" he asks her.
The blonde thinks for a minute, scrunches her lips, and finally says, "Is this a trick question? The live one, of course!"
A guy is out on a first date date with a beautiful blonde, and so he figures he'd better see what he's up against.
"If you could have dinner and drinks and talk to anyone in the world, living or dead, who would it be?" he asks her.
The blonde thinks for a minute, scrunches her lips, and finally says, "Is this a trick question? The live one, of course!"
91.) Swamp Fox - 02/20/2017
Oops...Wrong thread...
92.) Swamp Fox - 02/20/2017
[QUOTE=DParker;47250]Kinda' sorta' like both...but neither. In spite of being nearly 56 years old I had my first Dutch Baby a couple of weeks ago at our favorite breakfast joint, and it blew me away. The basic recipe is ridiculously easy...
[URL="https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/"]https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/[/URL]
I added a tsp of vanilla to the mix, and when it came out of the oven I smothered it in butter and a thin layer of lemon preserves before dusting it with the powdered sugar. Friggin' delicious.[/QUOTE]
Are they like elephant ears? I've never thought of elephant ears as breakfast food, but I suppose it depends on whether you work in a carnival, or what you did the night before...
[URL="https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/"]https://www.google.com/amp/s/allrecipes.com/recipe/23898/dutch-babies-ii/amp/[/URL]
I added a tsp of vanilla to the mix, and when it came out of the oven I smothered it in butter and a thin layer of lemon preserves before dusting it with the powdered sugar. Friggin' delicious.[/QUOTE]
Are they like elephant ears? I've never thought of elephant ears as breakfast food, but I suppose it depends on whether you work in a carnival, or what you did the night before...
93.) bluecat - 02/20/2017
[QUOTE=Swamp Fox;47256]Oops...Wrong thread...[/QUOTE]
The judges have conferred. We'll allow it.
The judges have conferred. We'll allow it.
94.) Swamp Fox - 02/20/2017
[QUOTE=DParker;47240]Well, I tried a bowl. It's very good...but just not as complex and flavorful as the oxtail stew was. And that's odd, because the meat is not only just as good, but I actually added a couple things (a tsp of oregano and a Tbsp of Smoked Chipotle Tabasco). And the okra never thickened the broth at all. I'm perplexed. The roasted veggies were an improvement though.
Still mighty tasty though. We'll see if it improves any after a day in the fridge.[/QUOTE]
Maybe I was too quick to applaud you for discarding the old tin cans, damp cardboard and musty troll bits...
Post the recipe when you get it half-way presentable. I'm looking for some new stews right now...Actually, anything I can eat without rice or potatoes...LOL
Still mighty tasty though. We'll see if it improves any after a day in the fridge.[/QUOTE]
Maybe I was too quick to applaud you for discarding the old tin cans, damp cardboard and musty troll bits...
Post the recipe when you get it half-way presentable. I'm looking for some new stews right now...Actually, anything I can eat without rice or potatoes...LOL
95.) DParker - 02/20/2017
[QUOTE=Swamp Fox;47263]Maybe I was too quick to applaud you for discarding the old tin cans, damp cardboard and musty troll bits...
Post the recipe when you get it half-way presentable. I'm looking for some new stews right now...Actually, anything I can eat without rice or potatoes...LOL[/QUOTE]
Well, considering that this one lacked the magic of my previous two exercises in stew...and the fact that it's chock-full of potatoes...I'm going to hold off on recipes until I come up with something that better fits the parameters. Or maybe fall back to the oxtail recipe I posted (feel free to substitute beef shanks, which I'm starting to prefer just because they're FAR easier to deal with when it comes time to remove the bones) and maybe swap out the 'taters for some parsnips or what-have-you?
Post the recipe when you get it half-way presentable. I'm looking for some new stews right now...Actually, anything I can eat without rice or potatoes...LOL[/QUOTE]
Well, considering that this one lacked the magic of my previous two exercises in stew...and the fact that it's chock-full of potatoes...I'm going to hold off on recipes until I come up with something that better fits the parameters. Or maybe fall back to the oxtail recipe I posted (feel free to substitute beef shanks, which I'm starting to prefer just because they're FAR easier to deal with when it comes time to remove the bones) and maybe swap out the 'taters for some parsnips or what-have-you?