By Request

By Catherine Kekoa Enomoto

Wednesday, August 7, 1996

Oxen gone, but 'oxtails' live on

ONCE upon a time oxtails came from oxen, but nowadays the term usually refers to beef or veal tails. It's a bony, gelatinous, flavorful, tough cut of meat that requires long, slow cooking.

Island palates enjoy oxtail stew with potatoes, carrots, onions and tomato-based gravy, or Chinese oxtail soup with barley, peanuts, star anise and a side of grated fresh ginger.

George Mansho, a retired 38-year Realtor residing in Salt Lake, asked for a recipe for braised or stewed oxtail with brown gravy.

Daiei and Safeway feature oxtails for about $2.50 a pound this week. Plan ahead, so you can chill the dish and skim off the fat.

Braised Oxtail

3 tablespoons shortening
3 tablespoons flour
1/2 teaspoon salt
Freshly ground pepper
3 to 4 pounds oxtail, in 2-inch pieces
2 onions, sliced thin
1-1/2 cups beef broth
1-1/2 cups canned tomatoes
2 bay leaves

Preheat the oven to 300 degrees. Melt the shortening in a heavy skillet. Mix the flour, salt and pepper, and roll the oxtail pieces in it. Brown the meat in the shortening, turning so that all sides are colored. Transfer to a covered casserole and cook the onions in the fat in the skillet.

When they are lightly brown, add them to the meat in the casserole. Pour on the beef broth, tomatoes and 1 cup water.

Stir, add the bay leaves, cover, and bake for 3 hours. Remove the bay leaves, cool the whole dish and remove the fat. Reheat and serve. Makes 10 servings.

Approximate nutritional analysis per serving with fat: 400 calories, 34 grams total fat, 12 grams saturated fat, 90 milligrams cholesterol, 340 milligrams sodium. Per serving with 75 percent fat skimmed: 170 calories, 9 grams total fat, 3 grams saturated fat, 22 milligrams cholesterol, 340 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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