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It has finally started to cool down a bit and I am thinking of winter food ideas. Going through my freezer I realized I still have some frozen oxtail I bought at the end of summer for cheap thinking I would freeze it and figure out what to do with it later. It was 100+ degrees at the time. Now I am ready to think of savory foods, have any ideas? I have never made oxtail before and thought soup would be good, but not sure.
Plan: Zero Carb
Stats: 200/189/150
BF:
Progress: 22%
The best resource for recipes for unusual stuff, IMO, is Food Network.com You can put in any ingredient (oxtails) and come up with a huge list of all kinds of awesome recipes. It is one of my favorite shows, too.
Usually I just find a way to low carb whatever I find, which isn't that hard to do.
This one, for example sounds yummy but naturally you would skip the buttered rice part of the meal: Michael's Braised Oxtails
It has finally started to cool down a bit and I am thinking of winter food ideas. Going through my freezer I realized I still have some frozen oxtail I bought at the end of summer for cheap thinking I would freeze it and figure out what to do with it later. It was 100+ degrees at the time. Now I am ready to think of savory foods, have any ideas? I have never made oxtail before and thought soup would be good, but not sure.
I have a crock pot too if that helps
Thanks
Kellie
My mother made some ox tail soup the other day. All I know is that she put in the ox tails, cabbage, onions and tomatoes in a huge pot with some salt and pepper and voila!
Oxtails...wonderful stuff. Brown it and then cover with broth/water and cook it low and slow. You can vary the seasonings any way you want, spicy/hot or mild. Make sure to use a at least a bay leaf, onions, and garlic.
Last edited by Zuleikaa : Fri, Jan-11-08 at 17:48.
Plan: Maintenance since 6/08
Stats: 250/189/195
BF:Not so much.
Progress: 111%
Location: Sacramento, NorCal.
I love Oxtails, but haven't had them in a LONG time. This recipe for red wine braised Oxtails from epicurious is pretty close to the way we used to make it.http://www.epicurious.com/recipes/food/views/14520
Wow, I think I just figured out what I am making for dinner this weekend.