Don't Be Scared Of Ox Tail, Its Your Friend - The F-Word (Food) Blog at - 255923

The F-Word (Food)

Don't Be Scared Of Ox Tail, Its Your Friend 
Nov. 5, 2011 10:17 am 
Updated: Nov. 6, 2011 3:19 am
I think many people don't buy Ox tail because of the location of the delicious meat. It certainly is not Kosher that's for sure. I first ran into people that ate Ox tail when I was in Korea, they just love it over there. So I figured since I was there I should give it a go, I was surprised at the rich flavor it had.

Some years later back here in the USA I said something to my wife about getting some Ox tail to make Ox tail soup, she balked at the Idea, and it took me some time to convince her to try it. after she begrudgingly took that first spoon full I could see her cringing face turn into a smile.

Don't be scared of ox tail it tastes just like beef with the extra flavor for making soups, and beef broth. Once you start cooking it the connective tissue along with the cartilage start to brake down and leave you with some beef stock to die for.

The down side is it's also a more expensive. I pickup two 1 1/2 pound packs today, it was $4.29 a pound. But since I am frugal I bought the ones marked down (40% off).

I also bought two packs of Beef Shank Center Cut they were $2.78 a Pound, but I also got that at 40% Off. It has a nice slice of bone in it with some nice bone marrow. A beef shank is from the legs of the cow, and since it is also a working part of the cow it has some nice beef flavor and the kicker is the bone marrow.

I am going to make beef broth for a dish called "Pho". "Pho" is a Vietnamese beef and rice noodle soup, and you must cook the beef, and bones for about 6 hours so you can draw all of the beef flavor out. Phở originated in the early 20th century in northern Vietnam. The specific place of origin appears to be southwest of Hanoi in Nam Dinh province.

If you don't like rice noodles you can simply add the broth to your favorite noodle or oriental noodles. For me, fresh home made beef soup is nice warm comfort food. Good for those cool fall and winter days.

My dogs are going to be happy for the bones when I am finished.
Pho Bo
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Ox Tail, And Beef Shank, before I added more water.
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Old 'N' Still Cookin' 
Nov. 5, 2011 12:40 pm
You do mean to say Vietnamese don't you?
Nov. 5, 2011 12:48 pm
Oops, fixed
Nov. 5, 2011 1:37 pm
Pho is awesome. It's a breakfast staple for the Vietnamese. There's plenty of Pho resturants in So. Cal. It's just too bad they all don't sell banh mi's with the pho for a good soup and sandwich place.
Nov. 5, 2011 6:26 pm
KS, I am a true lover of the Tail! Lucky Duck, got those things on sale:(. NICE. (Uh soo jealous!) I always look for them on sale, doesn't happen too often. I too made the Pho a couple weeks ago. I used beef rib that I found on sale! It was really good but not as good as my friends. She is Vietnamese and of course hers was Delish! We have a Big Vietnamese community here and I found a great lil market to get the authentic ingreds. I will have to use the tail next time. My beef ribs had, not sure what you call it, but the wrapper the meat hold on to the bones with, a membrane maybe? Anywho, it gave my soup a weird texture when I ate the beef, kinda icky. Tails for sure or your shanks, those are super beefy and tasty as well! Excellent blog and it sure smells good from here:) Thanks!!
Nov. 5, 2011 6:36 pm
>> Patty Cakes, it is called silver skin, you can actually take this off the ribs with a sharp fillet knife, and run the knife thru and then down the length of the ribs. the more expensive cut of ribs may have this removed for you, but this is not always true. sometimes this is done so the cook does not need to cook the ribs for 3 hours for this to start to fall apart. I normally cut out the silver skin in every meat I eat with it.
Nov. 5, 2011 9:41 pm
Nope KS, it is the rubber bandish thing that the meat sticks to to the bone. It's around each rib with the meat around it. Can't cut it off before hand. Do beef ribs have the silver skin? I know pork does and I have been ignoring it and not bothering to take it off and my ribs are sensational!
Nov. 6, 2011 3:17 am
>> "it is the rubber bandish thing that the meat sticks to to the bone." oh not sure what they call that. Most chefs I have seen on videos and TV say remove the silver skin on the ribs.
Nov. 6, 2011 3:19 am
I just looked this up, beef ribs do have silver skin, but It is normally removed before it is sold.
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My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
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