Calf Tails

Margaret Suran <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I found several packages marked "Calf Tails" at the supermarket and bought two pounds of the
tails. They look like a small, pale version of ox tails, something I enjoy when I prepare it.

Has anybody seen this cut of meat? Has anybody cooked it?

I've never seen it before, but certainly makes sense. What else would they do with the tails of
calves (veal?)?

Quoted message said:

I did this morning. I chopped a medium sized onion and a couple of garlic cloves, sautéed them in
a small amount of butter until they were translucent, then added the cut up calf tails, arranging
them on top of the onions and pouring about a cup of tomato juice, which I had in a half used
bottle in my refrigerator.

I put the covered pot into a 350 degree oven, skimmed the fat off several times and the meat
seemed to be done after about two hours. I tasted it and found it very tasty. It did not taste
very much like Th. ox tails, but much more like Osso Buco. The gravy was very thick and
gelatinous.

Sounds like a good prep. I guess I would expect them to taste more like veal than would ox
tails. The richness of the gravy is certainly from the long cooking of the tails, as is the same
in ox tails.

Quoted message said:

What shall I serve with it? The sides that were suggested for Osso Buco in the thread of a couple
of weeks ago? Baked potatoes, since this dish is so rich? Buttered noodles or other plain pasta? A
salad, of course and a green vegetable, tiny frozen peas, probably, but I want some kind of
starch, too.

I should think that any side appropriate for Osso Buco would work equally well for the calf tails.

Quoted message said:

I have been tasting the tails and about a quarter of them are gone. They are really delicious.

If you keep sampling, Margaret, you won't need any side dishes! <G>

Quoted message said:

Margaret

I'll have to keep an eye out for these...sounds really good!

Wayne

Sounds very appealing Margaret. Your approach to trying an unknown piece of meat seems right on
target to me.

I think it would go well on top of some flat noodles or maybe spaetzle. But another grain, like
farro perlato cooked in broth from hydrating porcini, would work well in a different way IMHO.

Margaret Suran said:

I found several packages marked "Calf Tails" at the supermarket and bought two pounds of the tails.
They look like a small, pale version of ox tails, something I enjoy when I prepare it.

Has anybody seen this cut of meat? Has anybody cooked it?

I did this morning. I chopped a medium sized onion and a couple of garlic cloves, sautéed them in a
small amount of butter until they were translucent, then added the cut up calf tails, arranging
them on top of the onions and pouring about a cup of tomato juice, which I had in a half used
bottle in my refrigerator.

I put the covered pot into a 350 degree oven, skimmed the fat off several times and the meat seemed
to be done after about two hours. I tasted it and found it very tasty. It did not taste very much
like Th. ox tails, but much more like Osso Buco. The gravy was very thick and gelatinous.

What shall I serve with it? The sides that were suggested for Osso Buco in the thread of a couple
of weeks ago? Baked potatoes, since this dish is so rich? Buttered noodles or other plain pasta? A
salad, of course and a green vegetable, tiny frozen peas, probably, but I want some kind of
starch, too.

I have been tasting the tails and about a quarter of them are gone. They are really delicious.

Margaret

Rodney Myrvaagnes J36 Gjo/a

"In this house we _obey_ the laws of thermodynamics." --Homer Simpson

Margaret Suran said:

I found several packages marked "Calf Tails" at the supermarket and bought two pounds of the
tails. They look like a small, pale version of ox tails, something I enjoy when I prepare it.

Has anybody seen this cut of meat? Has anybody cooked it?

I did this morning. I chopped a medium sized onion and a couple of garlic cloves, sautéed them in
a small amount of butter until they were translucent, then added the cut up calf tails, arranging
them on top of the onions and pouring about a cup of tomato juice, which I had in a half used
bottle in my refrigerator.

I put the covered pot into a 350 degree oven, skimmed the fat off several times and the meat
seemed to be done after about two hours. I tasted it and found it very tasty. It did not taste
very much like Th. ox tails, but much more like Osso Buco. The gravy was very thick and
gelatinous.

What shall I serve with it? The sides that were suggested for Osso Buco in the thread of a couple
of weeks ago? Baked potatoes, since this dish is so rich? Buttered noodles or other plain pasta? A
salad, of course and a green vegetable, tiny frozen peas, probably, but I want some kind of
starch, too.

I have been tasting the tails and about a quarter of them are gone. They are really delicious.

Margaret

oxtail roman style

Calf tail can be used, of course adjusting cooking time.

3 tablespoons extra-virgin olive oil 2 lb (approximately 1 kg) oxtail 1 medium onion, diced 1
carrot, diced 1 celery stick, chopped salt and pepper
1/4 cup (60 cc) dry white wine 1 cup (250 gr) tomato, diced 8 celery sticks, cut longitudinally
into strips

In a saucepan, pour the oil and turn the heat to medium. Add the oxtail and sauté it until the meat
is uniformly browned.

Add the onion, carrot, chopped celery stick, and salt and pepper. Sauté the mixture until the
onion is soft.

Add the wine, turn the heat to high, and let the wine evaporate.

Add the tomato, and bring the mixture to a boil. When the sauce starts boiling, reduce the heat and
add 1/2 cup (120 cc) water.

Cover and cook the food until the meat becomes tender and starts coming off of the bone; add some
warm water if necessary.

Add the celery strips, and cook until the celery is tender. Adjust salt and pepper and serve warm.

www.annamariavolpi.com

anna maria said:

Margaret Suran said:

I found several packages marked "Calf Tails" at the supermarket and bought two pounds of the
tails. They look like a small, pale version of ox tails, something I enjoy when I prepare it.

Quoted message said:

oxtail roman style

Calf tail can be used, of course adjusting cooking time.

3 tablespoons extra-virgin olive oil 2 lb (approximately 1 kg) oxtail 1 medium onion, diced 1
carrot, diced 1 celery stick, chopped salt and pepper
1/4 cup (60 cc) dry white wine 1 cup (250 gr) tomato, diced 8 celery sticks, cut longitudinally
into strips

In a saucepan, pour the oil and turn the heat to medium. Add the oxtail and sauté it until the
meat is uniformly browned.

Add the onion, carrot, chopped celery stick, and salt and pepper. Sauté the mixture until the
onion is soft.

Add the wine, turn the heat to high, and let the wine evaporate.

Add the tomato, and bring the mixture to a boil. When the sauce starts boiling, reduce the heat
and add 1/2 cup (120 cc) water.

Cover and cook the food until the meat becomes tender and starts coming off of the bone; add some
warm water if necessary.

Add the celery strips, and cook until the celery is tender. Adjust salt and pepper and serve warm.

Thank you, this sounds delicious. I will try it the next time.