2lb Oxtail
6 Slices of Bacon (or salt pork), sliced
1 Yellow Onion, chopped
2 Celery stalks, sliced
2 Cloves of Garlic, minced
4 Carrots, peeled and coarsely chopped
1c Red Wine
14.5oz Can of Diced Tomatoes
22oz Beef Broth
8oz Water
Bay Leaf
Rigatoni
Here in the best country in the world we are incredibly wasteful and regularly fail to utilize every edible part of our livestock. Why? Because we can, motherfuckers. Suck it loser countries! Although I typically embrace such reckless abandon, I like to branch out and explore all the tasty flavors these succulent creatures have to offer rather than slaughtering a cow, cutting out one steak, and discarding the rest.
Brown the oxtail and bacon in a large pot. Add the vegetables until softened. Pour in the wine and cook it down until the liquid no longer tastes like booze. Pour in the tomatoes and broth, throw in the bay leaf, cover, and lightly simmer for a long ass time. Slow and low is the name of the game folks. For me the meat fell off the bone around the three hour mark. You can use fresh tomatoes but it is winter right now and winter tomatoes fucking suck shit. Serve over pasta and if you want to get all fancy pants you can sprinkle some flat leaf parsley on that bitch.
One point of contention I discovered was the use of red or white wine. Lots of people traditionally use white wine but just as many use red wine. I decided to use red wine since I never associate white wine with beef but apparently white is acceptable as well. Whatever. Do what you want, I don't really give a flying fuck. Eat it.
16 comments:
Your blog bores me. Your "asshole" style is trite, boring and not even close to funny.
I hope you feel better now that you said something anonymously. Your life must be a real bore if you wasted all that time thinking about and typing out a comment on a blog you don't like.
pwned
That guy's a dick. People suck. You just go right on being your assholian self :)
I love oxtail soup. Haven't done the wine thing though. I like a handful or so of barely in it, too. Adds a nice little crunch. You have to add more H20 with it because the shit absorbs a lot.
Ideas for doing this without red wine...? Love the stuff, but I don't want to die. I know, know, I should die BECAUSE I am allergic to red wine. I want to die, naturally, but my husband won't let me because he would starve to death.
are you allergic to white wine? Beer?
Yep and even liquor (yay!!), just not red wine. So vodka would be good with this? ha! (I really, really, miss red wine) Can I make liquored up, slutty tail?
Vodka is odorless and flavorless by nature so that would be pointless. I would use white wine or beer.
This sounds like an amazing dish... Why "flyswater soup?" Does it have to do with the tail?
Yup. Tails swat flies. It was my pitiful attempt at a clever name.
Hmmm...I don't have any oxtails, but there is a large chuck roast in the freezer that would just melt into deliciosity with this treatment. Sunday dinner will be spectacular!
=^..^=
Let us know how it goes!
Who in the Hell would want to eat meat that's had a shit rub several times a day for its entire existence? Perhaps some Frenchman with a duck liver shoved up his elevated nose. Chances are he's already eaten shit rubbed meat along with snails (egad!). The rest of the recipe seems viable, so I might try it with meat taken from the front half of bossy.
LOL! Now this is a blog that I can get into! Nice straightforward cooking tips from a guy who is just as much of a prick as I am! I'll be following you from here on out, man, don't let the dickheads get you down!
Thanks for commenting on my last 25 posts. Please give me 24 hours between responses so I can come up with witty replies to each and every one of them. Thanks again.
You're the fucking prick, prick!
Braised oxtail rocks, it's like osso bucco with balls.
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