I wouldn't mind having that recipe either. I love oxtails, and those in Ann's pic look yummy.

Generally, you can cook them any way you would cook stewing beef or pot roast. I love oxtail stew, which is simply beef stew made with oxtails. I also like to make "Oxtail Bourguignon", subbing oxtails for beef for burgundy beef.

I have also used them in a Madras Curry, which was very good.

Hi,
So is oxtails something that needs to cook long and slow? Would I season and lightly flour and sear like I do my stew meat? I know I can search for a recipe on the internet, but t&t is always the best way to go. Doesn't sound good to me but hubby wants it. I don't like to eat any meat that's on a bone, I know weird huh but that's just me. I cook his meat on a bone but for me boneless is the way.
Sapphires

Sapphires, don't flour them first. Oxtails, like stewing beef actually brown much better if you don't flour them first. Just dry them well by patting them with paper towels.

They do take a while to cook. Depending on the size of the oxtails it can take two to three hours. Just put them on the back burner and let them simmer on low heat.

I'm linking to a thread from back in December.

Oxtails.

Let me know if you have any more questions.

Ann

Ann,
Thanks for the link, only questions I have are:

How much and what kind of wine? How much stock? Thanks so much.

I recently looked at some last week when I was shopping the pkg of three was over $7.00, is that a pretty decent price?
Sapphires

They aren't cheap anymore! Oxtails used to be very cheap beef, which is why my mother bought them when I was a kid. But now, they have gone up in price with the increase in Mexican and Asian immigrants, who prize them.

I can't tell you about your price, since the pieces can vary in size from fist-sized to thumb sized (depending on which part of the tail they're cut from). I think the last time I priced them around here they were about $4 a pound, which is pretty outrageous when you think about how much of each piece is bone.

Sapphires, Use a decent red wine. It has to be something that is drinkable. Never cook with a wine you wouldn't drink. Just about any type will do. A Cabernet, Merlot, Chianti, Rioja, etc. I never measure anything when it comes to stews. I probably used a cup of red wine and enough beef broth to cover the Oxtails.

I prefer the smaller oxtails rather than the big ones. When I buy them from the butcher I get them to pick me out all the smaller ones. I'm sorry, I don't know what the price per pound is.

Ann

Thanks so much for all the replies and help. My husband will appreciate it.
Sapphires