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Monday, January 26, 2009

Chow Apropos of Dinner

Posted by Erica C. Barnett on Mon, Jan 26, 2009 at 3:55 PM

Did you know that whole oxtail looks like this? I do now, thanks to the fine folks at Fero's Meat Market in Pike Place Market, who were kind enough to pull one out of the cooler and cut it up before my very eyes. (I used it to make this, if you're curious.) Photo hidden behind a link, for the squeamish.

Comments (25) RSS

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Are you going to make Ox-Tail soup?

Posted by Jason on January 26, 2009 at 4:04 PM

— Yucky... but ya knew I'd say that Erica.

Posted by Aaron Edge on January 26, 2009 at 4:04 PM

Wow, I had no idea they were so meaty. I thought it was just the end of the tail where it connects with the cow.

Posted by boxofbirds on January 26, 2009 at 4:08 PM

That recipe sounds quite tasty. How did it turn out when you made it?

Posted by Hernandez on January 26, 2009 at 4:11 PM

I never thought oxtail could be so appetizing. ECB, you're invited to cook at my house anytime. :D

Posted by lily on January 26, 2009 at 4:14 PM

Oxtail is godlike. There's a little bone, but that's mostly fabulous cartilage, which turns to gelatin when you cook it slow, which makes for the best stew or soup imaginable. The jackasses gumming their $100 filet mignon have no idea what flavor is.

Posted by Fnarf on January 26, 2009 at 4:14 PM

is it customary to eat the animal of the new year?

Posted by Posted by on January 26, 2009 at 4:20 PM

@4: It was awesome. But you really, really have to let it sit in the fridge and remove the fat or it's inedibly greasy.

@7: Believe it or not, I didn't know when I bought it that it was the Year of the Ox! I don't know if that's good luck or bad.

Posted by ECB on January 26, 2009 at 4:35 PM

The carbon in the atmosphere from Erica's meat is better than the carbon from Frank Blethen's Porsche. Morally. Chemically, it's the same. Morally, it's better.

Posted by elenchos on January 26, 2009 at 4:36 PM

I'll take some oxtail with an extra helping of cigarette ash.

Posted by keshmeshi on January 26, 2009 at 4:39 PM

I've never priced oxtail before. How much is it per pound?

Posted by snakes on January 26, 2009 at 4:52 PM

nicaraguan oxtail soup is heaven. i grew up on it and looked how cool i turned out.

Posted by SeMe on January 26, 2009 at 4:54 PM

oops. look. cool, but not quick on the spelling.

Posted by SeMe on January 26, 2009 at 4:55 PM

I'm always surprised you're not a Level 5 vegan.

Posted by *rollseyes* on January 26, 2009 at 4:56 PM

@11: This was about five bucks a pound. Not sure how other butchers/grocery stores price it (I imagine a little lower), but Fero's is consistently high quality.

Posted by ECB on January 26, 2009 at 5:04 PM

Thanks Erica! Coincidentally, I bought my first oxtail yesterday at PCC, and I've been looking for a recipe. This one looks durn good.

Posted by dc.al.coda on January 26, 2009 at 5:07 PM

You should try tongue.

Seriously, cow tongue is ... dinner for four or six.

But don't forget the veggies.

Posted by Will in Seattle on January 26, 2009 at 5:52 PM

I just cooked an oxtail from the farmer's market a couple of weeks ago. Braised it for around 4 hours, then sat in the fridge over night to develop the flavors and remove the fat. Pretty awesome with some red wine for dinner and for lunch for several days. And it's amazing how it turns to gelatin when it cools down!

Posted by en on January 26, 2009 at 7:52 PM

how pretentious.

Posted by jameyb on January 26, 2009 at 8:28 PM

Thanks ECB! Now I have a new recipe to try!

Posted by snakes on January 26, 2009 at 10:15 PM

Them ox don' mess around.

Posted by STJA on January 26, 2009 at 10:54 PM

The first time I met my mother-in-law, she was cooking oxtail soup. I had been a vegetarian for 15 years, and the smell nearly sent me 'round the bend.

Fortunately, we love each other anyway, but it was an inauspicious beginning.

Posted by TVDinner on January 27, 2009 at 1:44 AM

any farm family who raised their own beef will have stories of the wonderful ox tail soup - great eating

really, just a stew, but with the great flavor of the meat - always cooked very well done

try shanks as well - another unique meat flavor - beef or lamb

QFC has good meat, a bit cheaper for tails than the market

Posted by N M C on January 27, 2009 at 9:11 AM

Apropo of apropo posts -- I can't fucking take them anymore. Please think of a headline.

Carry on.

Posted by itsrobespierremitchell on January 27, 2009 at 12:09 PM

I love oxtail. Unfortunately it can be a tad mad-cowy. I used to use Knorr Oxtail Soup Mix to thicken my pot roasts but they discontinued it. Now they have a product called "Tomato Beef" which is not nearly as good.

Posted by Inkweary on January 27, 2009 at 12:40 PM