Esperanza, yeah, there’s a link to the ragu in the menu above; sorry I forgot to mention it. In general, I put the chunks in a brownie pan and I char them at 400 or so until they’re browned all around, then I throw about a cup and a half of red wine in and continue to turn them. The wine gets reduced then I move the contents to a covered casserole (like a Le Creuset dutch oven-y thing) with lots of diced veggies and spices in it; I add some water and stew for about 2 hours or so either in the oven or on the stovetop. Then I can serve the meat with a nice sauce.

Mike, I dunno, tongue’s not bad: I had it in a sandwich when I was in England once. You just need to peel it (Eew!). Ed, below, has lots of tongue recipes on his site. But it was really tasty; we ate it 3 times, and remember our family hates leftovers!!

Ed, that’s just too funny that you were making it this week too. It is mighty delicious, so much more flavorful than a simple beef stew, I think.

Karen, again, too funny it was on your menu recently as well. You know, I am not much of a fan of tomatoes and beef (I kind of hit the wall in the winter with Not Another Can Of Tomatoes Or I Will Die) but this was really pretty special: I blame the wine, frankly.

Ah John the fat’s the best part! Of course I say this after I stepped on the scale for the first time since before Thanksgiving and was shocked at what winter’s inactivity has done to me…but maybe I will just blame the baking. Not the fat Barbecue places, though, yummmm

Paula, well, proves how often I shop at meat counters in the grocery stores: I had no idea that oxtail was expensive or hanger steaks scarce. I think you will really like getting a quarter. Sometimes they give you the option to get a “mixed quarter,” which is of course a mix of half the side of beef. That’s usually what we get. I will tell you though: it is a mind-bender, bringing all that meat home and then wondering what you’re going to do with it all. Grassfed stuff can be pretty lean, and there are always tough bits. I end up doing a lot of marinating beforehand, a lot of poking with a fork to try to tenderize it. I don’t mind chewing forever but my daughter I swear…let’s just say it’s like she’s chewing gum sometimes. BUT: I do swear the chuck steak is the most flavorful, toughness be damned.

Carlie, again, how funny with the great oxtail blog convergence here! Yes I am quite glad your boys gobble them up: they’re mighty tasty.

Stefani, well, get a half and split with your sis. Or even a quarter. I don’t think I could afford to buy it at a store. It’s funny: I have a meat budget where I throw the errant $50 or so into it so I can get my chickens butchered and save up for the halves and quarters. Odd way of doing something but it seems to work.

Alison, see, you’re judicious in your meat eating. We are too (or rather I am: left to his own devices I bet all my husband would eat is meat and salad, no bread, no noodles) and I agree with you: splurging is sometimes a fun thing to do, especially if it’s a treat. Still shocked by the expense of oxtails and I still think it’s those kooky butchers keeping the good bits to themselves. And like I told Paula, I swear a chuck steak well marinated is so much more flavorful than some puny hunk of prime. Bah.

*http://www.newseasonsmarket.com/dynamicContent.aspx?loc=973&subloc=1

I just saw oxtails and thought, “Hmmmm.” If we ever buy a half or quarter cow, I’ll ask.

Oxtails at the grocery store are not a deal- they are one of the more expensive cuts. Maybe because the meat cutters behind the bell don’t want them to sell so they can bring them home? Also why you never see a hanger steak on offer at a grocery store?

This summer we should be getting our first beef quarter. Since I’m going for the hind quarter where most of the steaks and roasts are, I’ll make sure to ask for the tail. Good idea.