I have been planning to make this for ages and it does not disappoint. Just glorious. I second eating it with pappardelle and a grating of Parmesan as well.
Sounds delicious - thanks. My Mum-in-law used to add a handful of barley to her recipe - somehow doesn't seem like Oxtail Stew without barley now, a lovely memory of her.
awoftam,
Jul 27, 1:40am
Yes, isn't it wonderful how food can bring back so many wonderful memories. the smell of something cooking can transport me back to when I was a child making things with my Nana or my Mama; the memories very vivid - things I still make and things my (step) children now make. Fantastic. I have always believed taking time to cook something for someone is a way to show how much you love them. a gift.
anne1955,
Jul 27, 2:20am
Try it with Venison Neck Chops I get mine at Pak-in-slave. Cheaper and so yummy.
awoftam,
Jul 27, 2:40am
A good idea - not for me tho. I don't really like venison. Tail does have its own taste as well, gooey and sweet.
dianavan,
Jul 27, 3:45am
One of the best things I've ever eaten
rainrain1,
Jul 27, 3:22pm
Leave out the celery though
awoftam,
Jul 27, 8:45pm
Funnily enough rainrain I have some real celery haters here - I mean people who can smell if from 5 miles away and run screaming from the room if appears on any plate in the form of food lol and they munch through this dish with much gusto. I cut it up finely tho, so they don't see it and they don't pick up on the subtle flavor it lends to the dish either - and I thought they would as I have never been able to disguise it in any other dish for the past 30 years.
mjhdeal,
Jul 27, 9:02pm
I'm really into adding okra into my casseroles at the moment. O boy, that gelatinous stuff okra exudes (sounds gross, I know), but it makes a casserole so creamy and thick! (still sounding gross).
Anyone else like okra? You all jolly well should ;)
davidt4,
Jul 27, 9:06pm
We love okra in this household and I use it a lot, especially in Indian and South East Asian dishes. I make a very lovely Korean-style beef casserole with brown miso, kohlrabi and okra.
mjhdeal,
Jul 27, 9:12pm
Crikey you are creative. I just bang the okra into a standard casserole (although my standard casserole is half beef-heart, which I pride myself on as being pretty marvellous).
I must put kohlrabi on my list of Things To Try. I have seen it regularly at a veg shop, but never looked up what to do with it.
davidt4,
Jul 27, 9:55pm
Kohlrabi is really useful. We grow it, and in the summer I make it into Thai-style salads or boil it and dress with butter and Parmesan; in the winter I put it into casseroles, especially S E Asian ones, instead of daikon or turnip.
rainrain1,
Jul 28, 12:22am
Interesting sounding vegetables here davidt4 and mjhdeal, I'd like to try both of those. both sound jolly good
awoftam,
Jul 28, 12:49am
I have looked at okra as a thickener for stews - can't buy it where I live now.
jennis,
Feb 7, 11:20am
Lovely to take a young one from the garden and eat it fresh like an apple.
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