/ck/ - Food & Cooking

soup /ck/, i am pretty cooking illiterate and am wondering if i can add some oxtail to my (chuck) pot roast.

my supermarket didn't have any chucks big enough for the recipe i intended on following, but i didn't want to buy a whole second chuck, so i bought some oxtail instead because it looked good. i've never cooked with oxtail before. can i toss it in, and if so does anything (e.g., cooking time) change?

if it matters, the recipe i intend on following: https://cafedelites.com/slow-cooked-balsamic-pot-roast/

Why the fuck is this shit so expensive? I thought it was supposed to be a cheap cut of meat. It's going for $10.99/lb at both my local grocery story AND the Ranch 99. Wtf?

Ok so I decided to make Peposo with Oxtails, because like chuck, short rib and shanks (the tradtional cut for this dish) they are long-time stewing meats. I'm in 0 rush but I hear they are notorious for taking long ass times to stew

How long do you think its gonna take?

What is your favorite way to enjoy oxtails, /ck/?

Can get two pound of these bad guys, though with less meat, for like 10 bucks.
Soup, stew.. you tell me, that's what we're about, i guesses.

These guys here are diamonds in disguise. You can grab two pounds for a few bucks.
So much taste. Stock for soup, giving that s'getti sauce some more umami.
New to it, so what else?

I just bought some of this for the first time. Maybe about five or six smaller pieces.
What does /ck/ do with their oxtail? What herbs, aromatics, wine etc are top notch? I want to hear all your favorite tips.
I'm sort of leaning away from doing the obvious oxtail stew as I've made a lot of stew/soup lately, though mostly with lamb. Do you know of a good recipe for roasted/braised oxtail in sauce to serve over polenta/other starch filler?

I hate winter but look forward to the colder months simply for the chance at cooking oxtails. Soups, stews, braises.

How do y'all like 'em?

Are there any good cuts of meat that are still decently priced? Kroger is selling fucking oxtail 5.99 per pound.

Everybody says the fatty slow braising meats (short ribs, oxtail, etc.) are supposed to be cheaper but in my experience that isn't the case anymore.

Brisket is still the best buy IMO. $2 per pound most places

Oxtail soup with DePuy lentils and barley ready to serve in 20 minutes.

Lunch is tasty today.

Alright /ck/, time for more OC. I'd like to share my favourite oxtail recipe with you! We'll be serving this with a side of german pretzel dumplings.

For the oxtail you'll need:
1.5kg Oxtail pieces
2L Red Wine (a strong, dry one)
400ml Veal stock
4-5 Galic Cloves
4 large Onions
2 large Carrots
4 ripe Tomatoes
3 Bay leaves
10 black Peppercorns
5 juniper berrys
2 tbsp Tomatopaste
2 tsp Paprika
100ml Noilly Prat
Olive Oil

does anyone else fucking love oxtail?

so pull apart and flavorful when done right.