Thread: Jamaican oxtail stew

On Feb 3, 4:15*pm, ImStillMags <sitara8...@gmail.com> wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://www.nytimes.com/2011/02/06/ma...html?ref=style

Were can I buy Jamaican Oxtails? ;-)

John Kuthe...

On 03/02/2011 5:15 PM, ImStillMags wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://www.nytimes.com/2011/02/06/ma...html?ref=style

IMO it seems odd to use brown sugar with short ribs because they tend to
be slightly sweet to begin with, not to mention the issue of heating up
sugar until it starts to smoke and turns black. Not saying that it
couldn't be good I also wouldn't have thought of short ribs need hot
peppers. Maybe it's just that I have had so many good braised short ribs
that I don't see any reason to use a different approach with them.

John Kuthe <[email protected]> wrote:
> On Feb 3, 4:15 pm, ImStillMags <sitara8...@gmail.com> wrote:
>> boy does this sound good......haven't seen oxtails in the market
>> lately, I'm going to have to look for some.
>>
>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> Were can I buy Jamaican Oxtails? ;-)
>
> John Kuthe...

At the 24 Hour Jamaican Cattle Mart, of course!

In article <ZUF2p.12216$[email protected]>,
[email protected] says...
>
> On 03/02/2011 5:15 PM, ImStillMags wrote:
> > boy does this sound good......haven't seen oxtails in the market
> > lately, I'm going to have to look for some.
> >
> > http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> IMO it seems odd to use brown sugar with short ribs because they tend to
> be slightly sweet to begin with, not to mention the issue of heating up
> sugar until it starts to smoke and turns black. Not saying that it
> couldn't be good I also wouldn't have thought of short ribs need hot
> peppers. Maybe it's just that I have had so many good braised short ribs
> that I don't see any reason to use a different approach with them.

Maybe you never had oxtail?

Janet

On Feb 3, 2:22*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> On 03/02/2011 5:15 PM, ImStillMags wrote:
>
> > boy does this sound good......haven't seen oxtails in the market
> > lately, I'm going to have to look for some.
>
> >http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> IMO it seems odd to use brown sugar with short ribs because they tend to
> be slightly sweet to begin with, not to mention the issue of heating up
> sugar until it starts to smoke and turns black. *Not saying that it
> couldn't be good I also wouldn't have thought of short ribs need hot
> peppers. Maybe it's just that I have had so many good braised short ribs
> that I don't see any reason to use a different approach with them.

oxtails aren't short ribs.

On 03/02/2011 6:09 PM, Janet wrote:
> In article<ZUF2p.12216$[email protected] om>,
> [email protected] says...
>>
>> On 03/02/2011 5:15 PM, ImStillMags wrote:
>>> boy does this sound good......haven't seen oxtails in the market
>>> lately, I'm going to have to look for some.
>>>
>>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
>>
>> IMO it seems odd to use brown sugar with short ribs because they tend to
>> be slightly sweet to begin with, not to mention the issue of heating up
>> sugar until it starts to smoke and turns black. Not saying that it
>> couldn't be good I also wouldn't have thought of short ribs need hot
>> peppers. Maybe it's just that I have had so many good braised short ribs
>> that I don't see any reason to use a different approach with them.
>
> Maybe you never had oxtail?
>

No. I had a brain fart. I meant to say ox tails, but my fingers wrote
short ribs

In article <PTG2p.9$[email protected]>,
[email protected] says...
>
> On 03/02/2011 6:09 PM, Janet wrote:
> > In article<ZUF2p.12216$[email protected] om>,
> > [email protected] says...
> >>
> >> On 03/02/2011 5:15 PM, ImStillMags wrote:
> >>> boy does this sound good......haven't seen oxtails in the market
> >>> lately, I'm going to have to look for some.
> >>>
> >>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
> >>
> >> IMO it seems odd to use brown sugar with short ribs because they tend to
> >> be slightly sweet to begin with, not to mention the issue of heating up
> >> sugar until it starts to smoke and turns black. Not saying that it
> >> couldn't be good I also wouldn't have thought of short ribs need hot
> >> peppers. Maybe it's just that I have had so many good braised short ribs
> >> that I don't see any reason to use a different approach with them.
> >
> > Maybe you never had oxtail?
> >
>
> No. I had a brain fart. I meant to say ox tails, but my fingers wrote
> short ribs

:-) I do like oxtail and usually cook it in beer, but the spiciness of
that recipe sounds good. I would skip the sugar bit though.

Janet

On Feb 3, 5:08*pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> John Kuthe <johnkuth...@gmail.com> wrote:
> > On Feb 3, 4:15 pm, ImStillMags <sitara8...@gmail.com> wrote:
> >> boy does this sound good......haven't seen oxtails in the market
> >> lately, I'm going to have to look for some.
>
> >>http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> > Were can I buy Jamaican Oxtails? ;-)
>
> > John Kuthe...
>
> At the 24 Hour Jamaican Cattle Mart, of course!

I thought you were gonna say at Bob's Oxtail Emporium!

:-)

John Kuthe...

John Kuthe wrote:
> On Feb 3, 4:15 pm, ImStillMags <sitara8...@gmail.com> wrote:
>> boy does this sound good......haven't seen oxtails in the market
>> lately, I'm going to have to look for some.
>>
>> http://www.nytimes.com/2011/02/06/ma...html?ref=style
>
> Were can I buy Jamaican Oxtails? ;-)

Ja make'm yourself.

nancy

Recipe by: Jeff Smith Place beans in a small saucepan. Add 1 cup of the
water, bring to a boil, covered, then turn off the heat. Allow to sit
for 1 hour, covered, then drain. Brown the oxtails well in the oil.




--
LES.Jecky

ImStillMags;1578136 Wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://tinyurl.com/5vz4g6o

I see them, but for like $3/lb. These use to be almost free.

The flavor oxtails bring is incredible, though.




--
Gorio