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Why did these Oxtail turn out right?

post #1 of 6
Thread Starter 
Okay, a friend of mine made oxtail. It was cooked on the stovetop for about three hours on a temp. ranging from low to a violent simmer. After that, for the next 30 minutes to an hour, the temperature was at a near boil, and the next 10 minutes, it was boiling rapidly.

This goes against all I know. According to McGee, the ideal temp is in a 200 degree oven, one recipe even says 135 for 18 hrs. Low and slow is what I learned, yet my braises always come out dry. Yet this guy breaks all the rules, and his comes out perfect.
WHY??
post #2 of 6
Perhaps this is proof that the "rules" are quite flexible, and the difference between ideal and good-enough can be quite large. Some cooking rules are more forgiving to alteration than others.
post #3 of 6

If you are braising oxtail for the meat, it is rather forgiving. Strict temperature control and religious skimming comes into play when you want to make a perfectly clear and fragrant oxtail broth.

post #4 of 6

If your braise is comin gout dry it is either under cooked and the tendons etc have not had time to break down or over cooked. It is done when the meat is tender and still juicy, not by some time in a cookbook.

post #5 of 6
Quote:
Originally Posted by orihara View Post

Okay, a friend of mine made oxtail. It was cooked on the stovetop for about three hours on a temp. ranging from low to a violent simmer. After that, for the next 30 minutes to an hour, the temperature was at a near boil, and the next 10 minutes, it was boiling rapidly.

This goes against all I know. According to McGee, the ideal temp is in a 200 degree oven, one recipe even says 135 for 18 hrs. Low and slow is what I learned, yet my braises always come out dry. Yet this guy breaks all the rules, and his comes out perfect.
WHY??


This is a perfect example of recipe defiance (what I call it)

Remember that recipes are merely guidelines and are someone else's cooking technique.

You will have to work through the recipe and experiment with what works for you.

 

I make oxtails often and they take at least 2 hours or more at a low simmer to get tender.

post #6 of 6

Sounds like my cooking on a weekend. Happened on Saturday actually with a nice thick piece of shank. Get distracted reading the paper, cuz' it's the only time I can, with a cup of coffee and the covered pot start boiling. Turn the heat down, and it goes for a bit longer. But damn does it come out tasting fine after two hours or so.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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