Happening to be going past the Manor Green Road butcher the other day, I thought to pop in for one of his white puddings. To be greeted with the announcement that he had just the thing for me, in the form of some very fine oxtail. He would have had it himself, had his eye not been caught by some fine skirt. I was convinced and took the top two thirds of the tail, together with the white pudding I had gone in for.
I then thought of the fine oxtail I had had back in 2010 and noticed at reference 1, variations on which I prepared from time to time after that, although sometimes FIL complained that result was a bit rough on his falsies.
Retrieved large pyrex dish with a lid. Cut up three onions and put them in the bottom of the dish. Put the pieces of oxtail on top: two large, three medium and four small. Cover and place in oven at 1000 hours at 100C. Note the absence of water, salt, pepper, mixed herbs or anything else of that sort.
Visit at 1400 and turn the oxtail, by this time looking and smelling good.
Visit again at 1700 and drain off most of the liquor. Remove the oxtail, add some chunks of potato and cauliflower left over from the day before and replace the oxtail. Cover and put back in the oven.
Boil some white rice and crinkly cabbage for 1730 and serve.
Date slice for dessert. Thought about wine, but decided against, it being a little early for that sort of thing, at least at home.
All very good. Meat succulent, both soft and firm. Spot on.
PS: oxtail is sometimes shunned because it is too fatty, so I thought I would check, with the results illustrated above. Maybe a quarter of a pint of liquor, with most of it jelly rather than fat when set. The sort of thing you used to make woodworking glue out of. We thought it better to discard, rather than challenge elderly digestions with it, savoury though it might well have been.
Reference 1: http://pumpkinstrokemarrow.blogspot.co.uk/search?q=wheatsheaf+oxtail.
Reference 2: http://www.masterbutchersepsom.co.uk/.
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