We order one small oxtail plate for me and one large oxtail plate for N. I treat because I'm feeling magnanimous, and I'm getting paid tomorrow.
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I'm thinking Jamaican oxtail stew (above), with coconut rice, and when I'm done there'll be leftovers and that oxtail gravy will be great on Monday for lunch, over what remains of the grains.
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If cooking flank, brisket, or oxtail, check the softness of these meats after 2 to 3 hours of simmering in the stock (depending on how large the pieces of oxtail, that cut may take longer).
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I finish my oxtail from yesterday and we watch Sing Street.
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Ms. Vo recommends warming bowls of oxtail congee as a finale.
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As usual, Jonathan ordered chicken and rice, and I got oxtail stew.
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You'll see that effect in certain oxtail dishes, or barbecue jerk chicken.
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Back in the day, oxtail was specifically the tail of an ox.
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Back in the day, oxtail was specifically the tail of an ox.
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And if you haven't had oxtail before, you have to try it.
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Must try: Chao duoi bo (oxtail congee), $14, Madame Vo BBQ (pictured above).
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We also had on dishes like an oxtail tacos and sweet potato tacos.
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Place the short rib, brisket, oxtail, and marrow bones in a large pot.
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And that's always normally paired with the oxtail and a lot of gravy.
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I mainly cook vegetarian food, although sometimes I'll do goat or oxtail curry.
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The oxtail is prepared the same way, although sometimes I'll add butter beans.
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Add the oxtail and cook, turning as needed, until browned all over, 11 minutes.
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Add the chuck for flavor, brisket, oxtail, or short ribs you plan to serve.
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Because of their mobility, it makes it real easy for me to get oxtail.
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So oxtail was considered the poor man's food in the islands and in Jamaica.
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The Florida native reminisced about eating chitterlings, oxtail, okra and barbecue as a child.
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Mine had oxtail and butterbeans, with the pkaila imparting a spinachy magic all over.
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There were still dozens of vendors whose tents sizzled with oxtail, chicken and shrimp.
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There was venison tartare, a deer my buddy shot, boudin blanc, oxtail, and foie gras.
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Casually mention a solid place to get oxtail, and he'll drop everything and go immediately.
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Doyin: I just love the fact that they're spreading that oxtail wealth across the city.
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"She came with Tupperware, chitlins and oxtail, and they were just for me!" she said.
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I make a guava curry, which I'll cryovac, and I also start the braised oxtail.
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Charles serves smothered pork chops, oxtail and barbecue, but most people go for the chicken.
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Good vibes... You're eating a whole lot of good food—jerk chicken, rice and peas, oxtail gravy.
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Larger dishes like oxtail with rice cakes, and Dover sole with fermented chile sauce are also served.
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But I also noticed food from many different countries: Cuban coffee, Puerto Rican mofongo, Dominican oxtail stew.
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I used mine the other day to make a weeknight version of my recipe for Jamaican oxtail stew.
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Baked skate wing, barbecued oxtail and a pork chop wrapped in pork belly are also on the menu.
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You could stay in the Caribbean larder for dinner after baking, and make stew chicken or oxtail stew.
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The girls would come home for lunch from school, occasionally bringing their teachers to try their mother's oxtail stews.
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Stir in the oxtail, tripe, fish sauce, and 53 cups water (enough to cover!) and bring to a boil.
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It is a hybrid between a pizza and a sandwich filled with traditional Roman dishes like oxtail or tripe.
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Leave small pieces of oxtail as is or, if large, they can also be roughly shredded with a fork.
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One is a Javanese soup, dense with glossy whole carrots, potatoes, and oxtail, the beef cut of the moment.
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"We bless the bones with some braised oxtail and bread crumbs," he said, then blister them under the grill.
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We head out for Jamaican food for lunch today, and he orders a curry goat plate and I order oxtail.
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One night in California, I accidentally clogged the sink in my Airbnb with fat from an oxtail soup I cooked.
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Try this slow-cooker chili (above), for instance, or a Dutch oven full of galbijjim, or a Filipino oxtail stew.
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Oxtail Age: 44Occupation: Content Strategy ManagerCity: New York, NY What useful cooking tip or hack did you learn from your grandmother?
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Doyinsola Oladipo: Hello guys, my name is Doyin, and I'm on my way to try oxtail for the very first time.
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Recipes: Mango Royale | Oxtail Stew in Peanut Sauce (Kare-Kare) | Pork Sinigang Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
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Roasted bone marrow with oxtail confit and duck dumplings are also on the menu devised by the executive chef, Joseph Paulino.
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It changed my cooking habits because I was so used to cooking Haitian dishes like tasso and jerk chicken and oxtail.
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She sat at the table with her husband, who bit into a shark sandwich, and Nas, who dug into oxtail stew.
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Oxtail, slow cooked with hunks of kabocha squash in a fragrant curry (a nod to Macau), still requires coaxing off the bone.
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She's going to take me to her favorite place to get oxtail in New York City, and apparently it's on four wheels.
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Craving avocado with their lunch of rice and pigeon peas, plantains and oxtail, a large one was hurriedly brought to their table.
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And I'd like to cook Jamaican oxtail stew for dinner that night, to serve over rice, just because it's so crazily delicious.
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You start with seven kinds of beef cuts, plus veal cheek, tongue, oxtail and a sausage-stuffed pig's foot or cotechino sausage.
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At first, he tended toward the elaborate (oxtail stew, for example); "I was super ambitious and wanting to try everything," he says.
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The pork-chop frisbees and cartilaginous ribs are unfortunate missteps, but the stewed beef and the oxtail are tender and tomato-rich.
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Reduce the heat to maintain a simmer, cover, and cook until the oxtail is falling off the bone, about 3 ½ to 4 hours.
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Follow the waiter's advice, add a few slabs of oxtail on top, or a marrow bone, and feel yourself dissolve into the evening.
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The oxtail marmalade was sweet, but balance was achieved when it was spread on grilled bread with a whipped lardo from Duroc swine.
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The noodle soups come with a choice of beef brisket, rib-eye, oxtail, tongue or shin; chicken and vegetarian options are also available.
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The Rivas family is from the Dominican Republic; they expanded the menu, adding baked chicken, oxtail, fried chicken chunks, empanadas and tamalelike pasteles.
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The first spoonful of kare-kare — a stew of oxtail and tripe, heavy with peanut butter and toasted rice powder — is startlingly bland.
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At least one dish at the couple's new restaurant can stand alongside the wings and the pho at their first: the oxtail congee.
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We eat it with melt-in-the-mouth oxtail stew with rice and peas and coleslaw and salad dressed in a tamarind vinaigrette.
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I mean, which of your faves can casually drop in "oxtail" and "chicken back steak" in a verse (which he does on "Hold It")?
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What's really unique about the oxtail recipes coming out of the Caribbean is the use of the Amerindian and the African ways of cooking.
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One exception — presented alongside kare-kare, an oxtail stew velvety with house-made peanut butter — is bagoong alamang (fermented shrimp paste), unsparing in funk.
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When I was walking around the floor, there was a good vibe and people were really digging the collaboration, especially the oxtail and the steak.
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Goody's, a 267-year-old West Indian restaurant known for its oxtail and jerk chicken, brims with locals, many of Caribbean descent with discerning palates.
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Notable dishes include Jerome Galis green asparagus with raw and marinated kibinago, as well as Korean abalone with black pepper, vinegar-seasoned tomato compote and oxtail.
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We've welcomed crispy pig's ears, bone broth, and slow-cooked oxtail—why not take a nose-to-tail attitude to the fruits of the sea, too?
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The hotel restaurant serves dishes like housecut truffle fries for $11, oxtail medallions for $22, a Wagyu beef filet for $52, and Verlasso salmon for $38.
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Each pot—such as this one, featuring oxtail, turnips, Korean chives, and roasted garlic—is preceded by a three-part amuse-bouche course served in tiny ramekins.
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Another, featuring meaty knobs of oxtail and ox knee plus brisket, Napa cabbage, Korean chives, and whole cloves of garlic in bone broth, was homey and pure.
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Kare-kare is traditionally prepared as an oxtail stew simmered in a thick peanut sauce, but his interpretation isn't as foreign to Britons as it might seem.
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Dishes include cauliflower Parmigiano, grilled pears with feta and pistachio pesto, roasted sunchokes with Cheddar and hazelnuts, and glazed farro with bone marrow (farro marrow?) and oxtail.
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To that, Cardoz added leftover oxtail, but he noted that pretty much any leftover protein you have lying around—including chicken, beef, lamb, or shrimp—would work.
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That oxtail she loves so much made it into a dumpling rather than a stew, and someday, she says, she just might sneak adobo on the menu.
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My last time at the bar, I sat down in front of half a dozen Nova Scotia oysters followed by a hulking stump of oxtail braised in Madeira.
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As a meal, it would be monotonous, but when sampled, in our case, between bites of duck hearts and an oxtail marmalade, the cauliflower became a worthy accompaniment.
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Ital food is vegetarian, but Vital's offerings include a mix of vegan, vegetarian and those made with goat, oxtail, chicken, seafood and beef that any paleo could love.
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Over a lunch of oxtail, rice and peas, and sorrel punch on one of the first warm days of spring, Nicole Dennis-Benn's sunny disposition came through quickly.
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A side dish that comes with the beef is a rare mismatch: thin, crunchy slices of potatoes boulangère that don't absorb the juices of the braised oxtail underneath.
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It's a deceptively complex brew, typically made by simmering beef bones, oxtail, charred onion and ginger, seasoned with a variety of spices that includes cinnamon, star anise, and clove.
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Jamaican oxtail in particular is reminiscent of the African one-pot cooking traditions used by the African slaves and maroons on the island as early as the mid-1500s.
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His starts with an intense, beef-shank-infused stock that he then uses as a base for tomatoes, tomatillos, both pasilla and guajillo chilies, plus oxtail and short ribs.
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It has added upscale ready-to-eat meals at its Checkers stores to appeal to South Africa's nearly 2 million more affluent consumers, such as lamb shanks and oxtail stew.
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Doyin: Oxtail is a dish that is popular around the world, but specifically within the Caribbean and within Caribbean communities in the US. Yes, it is what it sounds like.
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It specializes in grass-finished beef, lamb and pork, and offers more esoteric choices like boned oxtail meat, petite tender and flatiron steaks, ready-to-roast marrow bones and guanciale.
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Today his refuge is named Chikito, and the restaurant's cuisine is typically Andalusian with a popular tapa of tiny snails with ham and almond sauce and its specialty, an oxtail stew.
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Instead of generic ground chuck, the meat is grass-fed beef cheek and oxtail from the same cow, sourced by Standings Butchery in Los Angeles and braised in Oud Beersel beer.
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While she was taught to cook dishes such as jerk chicken and pork, rice and peas, oxtail gravy, and fried plantains, many folks online were not happy with the celeb's food snaps.
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"It's been a while since I've had some good rabo," Reyes, who is from the Dominican Republic, said in Spanish, practically licking his chops at the meal of stewed oxtail that awaited.
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My friend's roommate from college is visiting Kauai for the first time, so we go to our favorite local diner and order loco mocos, oxtail soup, and banana macadamia nut pancakes to split.
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The broth is a living thing, animal, drawn from a pot crowded with bones — long marrow bones, neck bones rayed like starfish, oxtail bones ringed with meat — and kept seething through the night.
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Shanti isn't vegan—the oxtail is one of her favorites on the menu at Benne on Eagle, she says, and on her days off, she goes all out with a big project of tonkatsu.
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The tasting menu started with appetizers such as blood sausage with apple pickles, beef intestines filled with farofa (toasted cassava), an empanada stuffed with oxtail and tripe stew, and grilled ox heart and testicles.
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Their friend, the chef Steven Satterfield of Miller Union restaurant in Atlanta, had to knock out 2003 servings each of sautéed quail and braised oxtail crépinette, delicate dishes that can overcook in a minute.
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With the help of their "mythical chef" Josh Scherer, the group built an updated version of the Crunchwrap using high-end ingredients like oxtail from grass-fed cattle and huitlacoche, the truffle of corn.
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Each of the diners was handed a plate consisting of oxtail, bone marrow, tenderloin tartare, and pickled tongue, to accompany another massive chunk of meat set before us on a wood board above the trough.
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When I made a Roman-style oxtail stew, baked in a tightly covered pot, I was bowled over by its taste and texture, not to mention by how much easier it was to manage the heat.
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From the archives: toyomansi, evoking a dipping sauce of soy sauce and calamansi, as sharp as lime; and kare kare, a Filipino oxtail stew reimagined as peanut butter with a briny caramel of patis (fish sauce).
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Jeremy Charles prepared a moose chili, Dammann and Marc-Alexandre Messier prepared seared boudin noir, Antonio Park made a spicy seafood soup, Chuck Hughes sent out chicken skin with lobster and caviar, and Jamie Kennedy made oxtail poutine.
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The closing, in 2010, of Tabla, Floyd Cardoz's contemporary Indian restaurant, cannot be said to be the worst aftershock of the Great Recession, but anyone familiar with the chef's spice-braised oxtail knew that the damage was real.
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I decided to make two recipes from All Star Feast, both of which were relatively easy—especially compared to Cris Carter's oxtail soup and Pat O'Brien's fucking grilled amberjack—from two sports legends about whom I am ambivalent at best.
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Settling down at a huge wooden table with the lads, in front of a sizeable oxtail sandwich with slaw and fries (let's be honest—nothing's really worth doing on an empty stomach), I begin by asking that most important question.
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The wine rack leads into this massive kitchen, where Mayweather likely calls up one of his personal chefs to cook him some of his favourite meals, like turkey sausages which he likes for breakfast, oxtail which he likes at 2 a.m.
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Wallace's two dishes, for example, originate from Chengdu in northern China—different cuts of cold sliced beef including oxtail, shin, and a tripe known as "Old Couple's Beef" with a spicy sauce, as well as poached fish with pickled vegetables.
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It included Glacier Bay and Beausoleil oysters, oxtail consommé over foie gras, chilled lobster à la Parisienne with shaved truffles, wild hare in a sauce of its own blood, Époisses cheese smeared on bread, and a layer cake called a Marjolaine.
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"A lot of Filipinos love seeing these elevated versions of classic recipes but some of the purists don't get it," Baluyot explains while pointing to a dish of short rib kare-kare, a savory peanut-based stew traditionally cooked with oxtail.
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What's more, the menu was filled with comfort food from across the pond: a slow-roasted Berkshire pork shoulder ($22), a braised oxtail French dip ($14) and grilled porridge bread with a bacon jam that was far better than Marmite ($4033).
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Every ten minutes or so, plates of braised oxtail with kale, jerk chicken wraps and tamarind glazed chicken wings leave the kitchen, carried by the same server to tables of guests who momentarily pause their conversation to receive their order.
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And while Mr. Proechel gets some deep flavors out of his braised oxtail, he's had the meat trimmed into long sections that are interwoven with equally long sections of connective tissue; after awhile, it starts to feel more like dissection than eating.
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At the end of the night, Brioza and company headed back to State Bird for the obligatory end-of-night chef dish: a Malaysian-style oxtail curry served with a gigantic sheet of roti fried up by his wife and business partner Nicole Krasinski.
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Those roots are on display even more prominently at the Cecil, where the flavors of Africa, the Americas, the Caribbean and Asia merge in dishes like gumbo, beef suya on skewers, oxtail dumplings and a collard-green salad with spiced cashews and coconut dressing.
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The restaurant makes its own olive oil (a few miles away, near the Lim fjord), and sends out creative Italian and Istrian-inflected dishes from one of three multicourse options that might include Adriatic tuna tartar, oxtail and lobster dumplings, and fennel ice cream.
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A smoked eggplant tartlet; truffled pea Caesar salad; short ribs with fava bean salsa verde and horseradish; crab cannelloni with uni; and escolar with black rice, cuttlefish and an oxtail sauce are offered à la carte, or they may be part of a tasting menu.
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Diners at the Caribbean restaurant are often familiar with Jamaican classics like jerk chicken, beef patties, and stewed oxtail, which can all be found on the menu, but Williams wants to introduce them to other dishes that show the breadth of the island's cuisine.
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Previous restaurants didn't have access to the large space, making do with a maze of small chambers, but now it's an attractive main dining room that offers dishes like braised oxtail sloppy bao ($16) and one called drunken black bass drowned in heaven-facing chiles ($30).
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"I was going to do an oxtail stew, but it would have taken an hour," says Frances Tariga of NYC's vibey Japanese restaurant/lounge Megu as she lays out her mise en place: a simple spread of noodles, vegetables, chicken, and little green flourishes (scallions, cilantro).
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What used to be considered a throwaway cut of meat is now one of the most expensive, ranging from $4 to $10 per poundChef and food blogger Leigh-Ann Martin introduces producer Doyinsola Oladipo to Jamaican Oxtail for the first time at Island Spice Grill food truck in NYC.
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Early debates included whether the Caribbean pepper pot served with a piece of oxtail on the bone should reflect a style more common in Jamaica or in Guyana, whether the cornbread should have sugar, and whether the collard greens should be seasoned with pork, smoked turkey or no meat at all.
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You know what happened, what always does: Winter storms continue all winter, all the way to the end, demand of us close attention and a lot of Jamaican oxtail stew (above), sustenance to monitor floods and wind gusts, not to mention the chaotic drumbeats of news from Washington, from Albany, from abroad.
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This ritual was meant as preparation for the end-of-term practical exam: twenty stations — one a small chunk of the colon, another the knee joint, yet another a transverse section of meat that turned out to be an oxtail and was meant to test our ability to identify the ligaments surrounding the spinal cord.
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Clockwise from far left: crispy baby squid in a sambal onion-chili sauce; sea bass steamed in a banana leaf; avocado gado gado; baby-back pork ribs; Javanese oxtail soup; custard topped with passion fruit; corn fritters; heart-of-palm salad with mango and passion fruit; a sundae with banana-rum cake, caramelized banana, and purple-yam ice cream.
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It's very encouraging that City Point, a new shopping mall in Downtown Brooklyn, looked beyond the usual suspects to bring a variety of cuisines to its basement food court, DeKalb Market Hall: excellent grilled Pakistani meats from BK Jani, hand-pulled Chinese noodles at Hana Noodle Station, Caribbean oxtail stew and curry goat at Likkle More Jerk.
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"If I did the same concept in Korea, I don't think I'd have had the same support," said Mr. Uh, who is 37 and came to the United States from Seoul in 2007 to attend the Culinary Institute of America in Hyde Park, N.Y. Baroo served fresh noodles with oxtail ragù and gochujang, right alongside a grainy, beet-stained porridge with koji.
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I buy a wide variety of fruit, heaps of herbs, eggs, spinach, kale, cucumbers, tomatoes, lettuce, shallots, beetroot, capsicum, leeks, fennel, chicken breast, salmon fillets, beef steaks, oxtail, scallops, cheese, almond milk, steel cut oats, macadamias, cashews, fresh coconuts, coconut flour, almond flour, almond butter, cashew butter, beef jerky, seaweed snacks, honey, maple syrup, butter, olive oil, crackers, toilet paper, nappies, cleaning supplies, tissues, and rubber gloves.
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Servings: 21Prep: 23 minutesTotal: 22 minutes Ingredients 23 tablespoons canola oil22 tablespoon minced ginger22 red onion, thinly sliced23-22 serrano chilies, stemmed and minced24 cups thinly sliced green cabbagekosher salt, to taste23 1/2 cups cooked meat of your choice (braised short rib or oxtail, heck even leftover chicken)2 pieces of tingmo or paratha, thinly sliced1/2 cup stock1/43 cup mint chutney1 cup fresh cilantro2 large eggs2 tablespoons pickled onionDirections 1.
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The best things we ate were these: crispy breadsticks flecked with rosemary; smoky octopus spread with fiery 'nduja; garlicky chicken wings braised a'cacciatora; a cold salad of shrimp and squid with a spicy cherry-tomato sauce; a large crunchy-crusted risotto ball alongside a quartet of fried, meat-stuffed olives; pale-pink beet ravioli oozing goat cheese, brightened with a swipe of orange and carrot purée; and oxtail ravioli bathed in brown butter on a bed of creamy cauliflower (a special).
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Servings: 4Prep: 43 minutesTotal: 8-10 hours for the broth:7 pounds beef bones with marrow (can do oxtail)1 pound beef brisket3 pounds chuck short rib1/4 cup fish sauce6-8 shallots83 large hands ginger2 large white onions, halved1 tablespoon coriander seed1 tablespoon fennel seed10 whole fructus amomi5 whole star anise6 whole cloves3 cinnamon sticks1 whole green cardamom pod for serving:1 pound|93 grams pho rice noodles1/2 pound eye of round, sirloin, flank, London broil, sliced very thinly1 bunch scallions, sliced into small rings26 medium onion, sliced thinly26-28 cups bean sprouts27 bunch cilantro24 bunch Thai basilLime wedgeshoisin sauceSriracha sauce 28.
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