Have some oxtails and wondered if anyone has had any smoking "time" with them? We have tripe in the freezer too...so...you know we're a half a bubble off!!!
Gee and I almost picked up some Kangaroo medallions today. Those may have been a great compliment to the ox tails. Settled for the pork belly instead.
Tripe is a common menu item in restaurants in this neck of the woods. Fixed several ways. Ox tails too are common. I haven't smoked any though. I just brown them in the oven and make soup.
Tom
I love ox tails but never smoked them. Now I have another thing on my list to do. I would either cold smoke for an hour, or if you can't cold smoke, smoke them in the smoker with the heat element unplugged using the cold smoke setup. Then use them in your recipe as you usually would do.
If you want I have a great ox tails and beans recipe.
I have smoked oxtails previously, threw some in the BS when I was hot smoking some brisket.
See:
http://forum.bradleysmoker.com/index.php?topic=3376.0
Sorry I cant be more specific but it was a good while ago.
HS. please post the ox tail and beans recipe. That sounds like a great dish for winter.
Tom
Quote from: 3rensho on December 12, 2007, 04:40:22 AM
HS. please post the ox tail and beans recipe. That sounds like a great dish for winter.
Tom
I agree. Please post that one for us Hab.
I'll post it either later this evening or tomorrow morning. I'm looking at the recipe right now and the person I got it from didn't give amounts for certain ingredients, so I have to rack my brain to try to remember the amounts I used. I know I have that information somewheres. If not I will probably see him next Wednesday at a Christmas party, and he always brings this dish. I will try to pin him down on the amounts, but either way I will post the recipe by tomorrow morning, and if needed make adjustments after I see him.
It's a real good recipe. I don't like cabbage, but this recipe has cabbage in it and I can't get enough of this dish.
Thanks Habs!! Last time I made them I was a little disappointed. Would love a new recipe!!
I'm including his original recipe, and my recipe. This is a home dish from his home town, in a region of Burkina Faso. There is not much difference in the two, except I try to pin down the amounts. But to be truthful, I could never get mine as close as his. So I suspect he is holding out on a secret ingredient.
Oxtail Recipe (original)
1 pack Black beans
2 packs of Ox tails (only use the thickest part of the tail)
1 Bunch of Scallions
1 Medium Onion, diced
Fresh garlic, minced
2-3 Bay leaves
4 Beef bullion cubes
1 head of Cabbage coarsely chopped
Black pepper
Soy sauce
Hot sauce
Wash and soak beans overnight in water. If ox tails are not already separated at the joint, do so. Trim off excess fat, rinse and put ox tails in a Dutch oven or a 5 – 6 quart heavy stock pot, with enough water to cover the top of the meat. Add bay leaves bullion cubes, hot sauce, soy sauce, black pepper (basically season it to your taste, you might have to add salt) and cover. Cook over medium fire for at least 2 1/2 hours till meat starts to get tender, add onions garlic and cabbage and let cook for about 15 min. Take out meat & cabbage and just leave the soup. Drain beans and add the beans to the soup; if needed add more water to just cover the beans. Let that cook, when the beans are just about done then you add the meat and cabbage back in and let it all cook together at a low heat for about 1/2 hour. Then you can have it as soup or eat it over rice. Remember the more beans you add the thicker it will get.
Oxtail Recipe (reworked)
1 lb. Dry black beans
2 - 2.5 lbs. Ox tails (only use the thickest part of the tail)
1 Bunch of Scallions
1 Medium Onion diced
2 cloves garlic, minced
2-3 Bay leaves
4 Beef bullion cubes
1 head of Cabbage coarsely chopped
1/4 - 1/2 C. Soy sauce
Hot sauce to taste
Black pepper to taste
Salt (optional)
Wash and soak beans overnight in water.
If ox tails are not already separated at the joint do so; trim off excess fat, and rinse. Add 2 tablespoons of oil in a Dutch oven or a 5 – 6 quart heavy stock pot, and heat over medium high flame. Place ox tails in pot and brown on all sides. You may have to work in batches, adding more oil when needed.
After browning add enough water to cover the top of the meat. Add bay leaves bullion cubes, hot sauce, soy sauce, black pepper and salt to taste. Cover and cook over medium heat for at least 2 1/2 hours till meat starts to get tender.
Add onions garlic and cabbage and let cook for about 15 minutes. Using a slotted spoon remove meat & cabbage and just leaving the soup (stock).
Drain beans and add the beans to the soup (stock); if needed add more water to just cover the beans. Continue to cook, when the beans are just about done then you add the meat and cabbage back in and let it all cook together at a low heat for about 1/2 hour.
Then you can have it as soup or eat it over rice. (I prefer it being served over rice).
Optional: To make it thicker, remove 1 cup of the beans prior to adding the cabbage and meat back into the soup (stock). Put beans in a blender and puree until smooth. Add puree into the pot and stir until well blended. Then add the meat and cabbage back into the pot.
PS
He always told me don't mess this recipe up, and if I did don't go around telling people it was his recipe. ;D
That sounds great HS. Many thanks for sharing the recipe. I gotta give that a try in the next week or two.
Tom
Thanks Hab. I'll be trying that this winter for sure.
Thanks Habs...I'm going to try it this weekend!! Looking at the ingredients...I think I could cold smoke the tails for a bit. Smoke likes beans and onions and garlic right? Just maybe the cabbage might not but what the hell...I'll let you know how it comes out!!
Thanks again. :)
La Quinta;
After you started this thread, I was thinking of giving the oxtails a light smoke before adding them to this recipe. If you smoke them, let me know how they turn out. I went out yesterday looking for ox tails, the only ones I could find were from the tip of the tail. Those are not worth buying.
Yeah Habs...know what you mean...I get mine from an Asian market..really nice and meaty. I'll let you know. Could I half presurre cook the tails in everything except the beans? Thicken the sauce and then add the beans and finish them (the beans) off in the pot, on the stove (just to save time?)
The pressure cooker method should work. I can't wait to hear your results.
La Quinta;
I'd keep the cabbage out of the pressure cooker and just finish it in the pot with the beans so it doesn't get to mushy on you. I forgot what dish I was making awhile back but it called for pressure cooking everthing to speed things up but I didn't notice in small print it said to leave the cabbage out until the lid came off the pressure cooker. The cabbage sort of got way over cooked compared to the rest of the stuff. :o :D
ok...yes good idea. Forgot a pressure cooked cabbage would be "kinda ugly"!!! Thanks Ice...Sunday Oxtails...life is good!!! Hey Ice...do you think Gizmo was making fun of me? :) :) :) Kangaroo medallions are nice!!! :)
Quote from: La Quinta on December 13, 2007, 03:01:44 PM
ok...yes good idea. Forgot a pressure cooked cabbage would be "kinda ugly"!!! Thanks Ice...Sunday Oxtails...life is good!!! Hey Ice...do you think Gizmo was making fun of me? :) :) :) Kangaroo medallions are nice!!! :)
:D :D :D
I don't know about ol Giz sometimes ;) :D
I know I can get roo up here ----- but I didn't. I got pig liver instead and made boudin. ;)
Alton Brown did a show about pressure cooking oxtail but it was for broth. I am pretty sure he said after cooking, the meat was no good. That is the flavor was all pulled from the meat to the broth.
A smokey beef broth sounds pretty good though.....
AB's Beefy Broth Recipe courtesy Alton Brown
Show: Good Eats
Episode: Pressure (Pressure Cooking Broth)
Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch parsley
1 teaspoon black peppercorns
2 quarts water
Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cooker's "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
Quote from: La Quinta on December 13, 2007, 03:01:44 PM
ok...yes good idea. Forgot a pressure cooked cabbage would be "kinda ugly"!!! Thanks Ice...Sunday Oxtails...life is good!!! Hey Ice...do you think Gizmo was making fun of me? :) :) :) Kangaroo medallions are nice!!! :)
Nope, actually had a package of them in my hand but decided the belly bacon and canadian bacon were enough to do this week. ;D
Now if you have a good recipe, maybe next week. ;)
I'm just pullin' your "butt rumbler" Giz!!! (That does sound a bit odd...) but you know what I mean!! I'm gonna post Mom's tripe recipe!!! Ready for it???!!! I think the Brits are!!
If the Chargers weren't a home game I'd be goin' to the dessert for some tail.
I can imagine that will be taken as odd as my pullin your rumblers!!! Thank, the good Lord above, "O" isn't online!!!
Thought that would be a good turn for you. 8)
Yeah...It was actually!!! If you're thinking kangaroo...go check out the tripe recipe!!! :)
Did that. Will have to try that next time I am in the other market that carries tripe, sheep heads, and all the other usual types of standard food.