All right, so here we have oxtail. This is considered a bit of an off cut. In terms of butchery you see oxtail being toss aside a lot these times and consider it a bit of cheaper cut of meat basically because of the way you have to cook it. It’s an easy cook. It's not a quick steak.
You have to take your time with the oxtail so it’s lovely. It’s about 25% bone so if you would like to cut it up which I can do on bandsaw here and then a good butcher can always do that for you. You can cut it up into small pieces and basically you want to stew it for a long time. You can hurry it. You can make a bit of rug goof or say a pasta out of it so I have done a lot in the past.
What you're looking for in the oxtail is a nice thick meaty looking cylinder basically. Sometimes you'll see some of that’s gray don’t buy it. If you see it dark brown, don’t buy it. You want a nice cut of rosy meat color to it. A little bit of fat and sinew is good. You don’t want too much fat and you can also ask your butcher again to carve some of that fat off if you do see it.
So basically yeah, this oxtail has a beautiful kind of soft gelatinous meat to it. You can stew it for a while add a little bit tomato paste so carried onion, celery, sauté that off put brown off you oxtail, put it in with that some beautiful red wine, some bay leaves, thyme make sure you have lots of flavor in there salt and pepper. Some chicken stock and then just basically simmer it for almost like two or three hours, right and what you'll get is this lovely kind of textured meat. You can pull it off the bone, take that meat aside and mix it with the pasta. You can take it with the bone and if you create it you can just going to eat it with rice and peas and it’s a beautiful thing, okay.
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