Title: Ox Tail Soup
It's popular everywhere there are cattle and poor people.

Like chicken wings and spareribs, beef tails are no longer poor
peoples' food. They were $24/kg here the last time I looked!

No, they're not poor folks' food any more, here anyway,
I've seen baby back ribs at $4/lb on sale (list price
quoted at between 6 and 8) in California, but less
trend-bound parts of the world don't tolerate such
price/performance anomalies.

I make my oxtail soup with bone-in blade steaks, a packet of gelatin
and Better Than Bouillon beef base,

Blade steak should have plenty of collagen
and adding that stuff will make something
more akin to demiglace than soup, not that
that's a bad thing - I'd gladly eat demiglace
with a spoon, if it's not too salty.

Title: Jamaican Oxtail Stew

Looks fairly yummy, though I'm not a great fan
of starch in my stew. To me, tubers and such are
best served on the side, preferably having been
deep-fried first.

---------- Recipe via Meal-Master (tm) v8.05

Title: Sauce Diable (Larousse)
Categories: Sauces
Yield: 1 Servings

2/3 c Dry white wine
1 tb Vinegar
1 tb Shallots, minced fine
1 Thyme sprig
1/2 Bay leaf, small
1/8 ts Pepper
3/4 c Demi-glace sauce
1 ts Parsley, chopped
1 ds Cayenne (optional)
1 tb Butter (optional)

Boil first 6 ingredients together until reduced to 1/4 c. Add demi-glace
and boil 2-3 min. Finish in one of these two ways:

1. Strain and serve, adding parsley and cayenne at the last moment. 2.
Fish
out bay leaf and thyme, bring to the boil, and swirl in butter. Add
parsley
and cayenne at the last moment.

From: Larousse

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)