The local dairy that I purchase my milk, eggs, butter and meat from had Ox-tail. To be honest, I have heard of it but never used it.
I decided to try a few packages and make Ox-tail soup. I felt like a pioneer saying "ox-tail soup" throughout the day. I don't know why, other than to me, I think it sounds like an old recipe and something the pioneers or ranch hands would have eaten along the trails in the wild west.
Yes, I do have an active imagination...LOL
I did some homework and found out how I should best prepare this beef (it's not Ox anymore unless you have a direct source to purchase Ox, it will be beef). I used this resource HERE to help me decide the best route to prepare the meat.
I decided to make a soup and use my slow cooker.
The meat is tender, but needs to be cooked a long time. If you don't do this it will come out stringy. The bones make a wonderful beef broth for the soup. I would plan on 2-3 ox tail bones per bowl.
The family enjoyed this simple recipe that warmed their hearts and cold bodies during this cold time of year.
Recipe: Ox-tail Soup
Prepares enough soup for 4 adults
4 cups of water
2 teaspoons of beef stock granules (2 cubes of bouillon)
2 pounds of Ox-tail (estimate-8 pieces)
oil to brown meat
4 small potatoes, peeled and quartered
3 carrots, peeled and cut into 1 inch pieces
1 large red onion, diced into big pieces
2 teaspoons minced garlic
salt and pepper to taste
In a frying pan heat oil.
Brown each ox-tail on both sides and place into bottom of slow cooker.
Add remaining ingredients.
Cook on low for 8-10 hours. Meat should be tender and vegetables soft. Taste to season.
I served this with cornbread. The soup is great as leftovers too. ENJOY!
Written by Sherron Watson