I wrote a few days ago that oxtail might be an acquired taste--but found that to be mostly wrong tonight when I had braised oxtail for dinner. It looked just as good as the picture on Steffen's Dinners blog, whose recipe I used, even though I made a few changes to reduce the carbs. More on that in a minute.
The meat had the texture of ribs, the flavor of a beef roast, and was fatty-oily like duck. The bigger pieces tasted better than the small piece, which was a little gamey.
I omitted the turnips (mostly because I don't like them), used only one tomato, and served it with mushrooms instead of pasta. That was another new food tonight--some mushrooms that looked and felt like little white sponges. I sliced one and sauteed it in butter--wonderful!
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Another thing I like about Steffen's recipe is that it only took 45 minutes for the oxtail to cook in the pressure cooker, whereas other recipes I've seen call for roasting the oxtail for two to three hours. You could have this dinner on the table in about 90 minutes.