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I haven't made oxtail in so many years, so I needed some guidance. This recipe caught my fancy because of the oyster and soy sauces used. Let me state outright that the end result was excellent, but then well-cooked oxtail is one of the Great Meat Dishes and I recommend it whole-heartedly! I had 1,900 g of oxtails (4 lbs) of which I intend to freeze half for another meal, I had to increase the marinade ingredients substantially and I also added 3 tablespoons verjuice. So the 3 stars are NOT against the recipe or end result, but due to the rather careless ingredient measures, and also unnecessarily intricate directions. Yesterday I stewed the meat gently in a huge old iron pot until about 7/8ths done, chilled it, and this morning removed the fat which solidified on top, and continued with this recipe. First of all the cooking time generally is longer, and 4 hours + would be nearer the mark. Then, I do not understand why the onion and herbs should be discarded, OR why the meat should be taken from the bones, which I will not do!! Anyone who knows oxtail will know that the gelatinous meat on the bone is the best part! I also needed more broth today, which I thickened, to get a deep, rich sauce. I do apologise for taking photos during the final minutes of cooking, but maybe the old pot with the steam rising from this great comfort dish is somehow more appropriate than trying to style a fancy picture! Thanks, I did like your original marinade. The stew needs no extra salt, although I did add coarse black pepper. Sides will be brown basmati and South African stewed green beans, with a salad. Thanks, cook!