There are two kinds of recipes: Recipes that are commonly shared, and recipes that are kept a secret.
Oxtail stew is a recipe that has been shared and passed down through several generations.
Actually, the recipe for oxtail stew has been shared so often, that it has reached many nations. There is Jamaican oxtail stew, Korean oxtail stew, French oxtail stew, Chinese oxtail stew, and so on. For me, oxtail stew is a seasonal dish that my mom makes for us every winter. For a while, I have just thought it to be a secret recipe that is passed down through my family since neither of my friends have even heard of it. However, as I have talked with others, I have learned that there are some who know about the dish, and claim it to be the recipe of their people. I have never thought about it much, but after research, even the origin story of oxtail stew is a little uncertain of where exactly the dish came from. So far, I have managed to find two, origin stories for oxtail stew.
The first one comes from France. During the French Revolution, not many people were concerned with eating all of the parts of an animal, but as times became hard, that quickly changed. The slaughter houses would send their hides to the tanneries without cleaning them. This meant that most of the tail from the hide would still be attached along with other pieces of meat people normally ignored. One day, a noble asked for a tail from a cow and this is how oxtail soup was first coined and or created. The recipe was then brought to Britain, Korea and other places.
The second story comes from the time of the slave trade. In the early 1400s the slaves were often given throwaway foods from their masters. They made due with these leftover cuts and ended making several recipes that are well known even today. They are pig’s feet, beef tongue/tail, ham hocks, chitterlings (pig’s small intestines), pig ears, hog jowls, tripe and skin.
Either way, oxtail stew is a dish that has made its way into my family, and is something that I grew up with. Oxtail stew is a recipe that has been passed down my mom’s family. She learned a specific recipe from her parents, so even though others may make the same dish, my mom’s is different. To start off with, the main ingredient of oxtail stew is the tail bone of cow, not ox like the name suggests. It is a hearty soup that takes a long time to cook it, but on a cold winter day, it is the perfect meal to eat. Below I shall leave a list of ingredients and the steps for preparation for this spectacular and delicious dish.
Actually, the recipe for oxtail stew has been shared so often, that it has reached many nations. There is Jamaican oxtail stew, Korean oxtail stew, French oxtail stew, Chinese oxtail stew, and so on. For me, oxtail stew is a seasonal dish that my mom makes for us every winter. For a while, I have just thought it to be a secret recipe that is passed down through my family since neither of my friends have even heard of it. However, as I have talked with others, I have learned that there are some who know about the dish, and claim it to be the recipe of their people. I have never thought about it much, but after research, even the origin story of oxtail stew is a little uncertain of where exactly the dish came from. So far, I have managed to find two, origin stories for oxtail stew.
The first one comes from France. During the French Revolution, not many people were concerned with eating all of the parts of an animal, but as times became hard, that quickly changed. The slaughter houses would send their hides to the tanneries without cleaning them. This meant that most of the tail from the hide would still be attached along with other pieces of meat people normally ignored. One day, a noble asked for a tail from a cow and this is how oxtail soup was first coined and or created. The recipe was then brought to Britain, Korea and other places.
The second story comes from the time of the slave trade. In the early 1400s the slaves were often given throwaway foods from their masters. They made due with these leftover cuts and ended making several recipes that are well known even today. They are pig’s feet, beef tongue/tail, ham hocks, chitterlings (pig’s small intestines), pig ears, hog jowls, tripe and skin.
Either way, oxtail stew is a dish that has made its way into my family, and is something that I grew up with. Oxtail stew is a recipe that has been passed down my mom’s family. She learned a specific recipe from her parents, so even though others may make the same dish, my mom’s is different. To start off with, the main ingredient of oxtail stew is the tail bone of cow, not ox like the name suggests. It is a hearty soup that takes a long time to cook it, but on a cold winter day, it is the perfect meal to eat. Below I shall leave a list of ingredients and the steps for preparation for this spectacular and delicious dish.
IngredientsOx Tails
Flour Oil Lawrey’s Season Salt Meat Tenderizer Onion Powder Bay Leaves Diced Tomatoes Potatoes Onions Frozen Mixed Vegetables Butter Heinz Ketchup |
Preparations1. Wash ox tails, season with Lawrey’s seasoned salt, meat tenderizer, onion
powder and pepper. 2. Fill zip-lock bag with flour. Shake and coat ox tails in flour. 3. Heat oil in frying pan; braise ox tails in hot oil. 4. Transfer ox tails to large pot for boiling. 5. Fill large pot of ox tails with water. 6. Add bay leaves. Boil pot, slowly for approximately 2-3 hours or until meat is done, stirring occasionally. 7. Cut potatoes in chunks. 8. Dice onions. 9. Add frozen vegetables, onions and diced tomatoes, Heinz ketchup and butter. Let cook an additional 30 minutes. |