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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
869
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Posted:
Jan 28, 2009 7:56 PM
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NMUmom.... This whole Oxtail adventure was new to me. They were VERY delicious, can't deny that but I think my method of roasting required that I trim what fat I could. Didn't think of that (why? DUH!!!). I would certainly use them in my beef stew HOWEVER, I would HAVE to find them at your price of under 3 bucks!!!
The saving grace for all the stress of cooking something new and the OVER price of "Tail Bones" (give me a break!) was that I always try to make enough to share w/my older neighbor and she LOVED them. She grew up ON a farm, ate FROM the farm and had NEVER had Oxtails before, I was surprised. SHE asked ME for the recipe!!! Nuff said.
I most certainly will not pay such a high price for them next time, but I will continue to experiment w/them. Oxtail stew just might be in my future, should I find a sale.. thanks...
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Moderator_Deanne
Posts:
1,706
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Posted:
Jan 28, 2009 9:10 AM
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Okay, we've raised cows and I never thought to use the tail for anything.
I googled and found a lot of soup recipes with this but not a whole lot of other ideas.
Maybe I need to rethink throwing them out now!
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Posts:
106
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Posted:
Jan 27, 2009 10:14 PM
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******Oxtail Price Alert!*****
Shopping at Walmart today I saw oxtails for $2.89 per lb.!
They were cryovac wrapped and looked about as lean as the ones sold at my local butcher counter. I think the meat distribution for W. is centralized, so possibly all stores have the same meat products.
Tamire1 - Maybe try oxtails for soup, but skip the 'fancy recipes'! LOL
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Posts:
106
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Posted:
Jan 26, 2009 10:30 AM
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Oxtails have gone through the barn (LOL!) in my area. A few months ago, they were $5.29 a pound and I refused to buy them at that price. It's one of those items that have definetly crept up. Since - I've been using a chuck roast with round bone, and trimming up because my family likes more meat anyway!
Prior to the crazy price jump, I always cooked them w/root vegetables, added water, simmered etc. . . to make a really tasty base for beef barley soup. The usual routine of separating the meat, and refrigerating the whole stockpot overnight, taking off fat the next day.
Grandma (90) taught me to make it this way and still does. She said butchers used to give oxtails away, and it was a huge uproar when they started charging for them.
Well, who would have ever thought oxtails would now be sold as a "gourmet item" with TV chefs using them for main dishes!
Gram and I will stick to the chuck roasts, stew meats, and beef neck bones (if we can even get those ) for our beef soups.
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Moderator_Jane
Posts:
1,656
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Posted:
Jan 26, 2009 4:55 AM
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> I did a search before I posted this & found not 1
> other reference to Ox Tails (that may say something
> right there!) Anyway, just wondering if anyone has
> any insights on the cooking of these not so common
> things??? I saw a Paula Deen episode the other day
> where she made them & I was completely taken. I did
> follow her recipe today, season, sprinkle w/Soy
> Sauce, jam loads of onion wedges around them, add a
> bit of water, cover, bake for 2-3-4 hours, uncover &
> let brown. Came out GREAT, But... very much grease &
> QUITE pricey for a TAIL!!! $5.00 a lb? Does that
> sound right? I've never used them before & didn't
> even think to trim them. Might that have been my
> mistake?? AND, 5 Bucks a lb?? I wasn't expecting
> that pricetag! DId I miss something???
I would imagine the price is high because they have become a specialty item. Go figure. 
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Posts:
807
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Posted:
Jan 25, 2009 11:20 PM
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I have never used ox tails but I often buy beef marrow bones for my beef stock. It is a lot cheaper than $5 a pound (usually between $1.29 and $1.59 a pound) but I like to use them because it gives a richer flavor to my stock. I always completely cool the stock after I have finished cooking it so I can take the grease off the top. I suspect it is the same situation with ox tails.
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Posts:
869
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Posted:
Jan 25, 2009 10:12 PM
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I did a search before I posted this & found not 1 other reference to Ox Tails (that may say something right there!) Anyway, just wondering if anyone has any insights on the cooking of these not so common things??? I saw a Paula Deen episode the other day where she made them & I was completely taken. I did follow her recipe today, season, sprinkle w/Soy Sauce, jam loads of onion wedges around them, add a bit of water, cover, bake for 2-3-4 hours, uncover & let brown. Came out GREAT, But... very much grease & QUITE pricey for a TAIL!!! $5.00 a lb? Does that sound right? I've never used them before & didn't even think to trim them. Might that have been my mistake?? AND, 5 Bucks a lb?? I wasn't expecting that pricetag! DId I miss something???
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