Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. At two hours the meat should be cooked to the stage where it falls off the bone when provoked. Add a little extra oil if necessary. In this two-part episode, Ricks journey begins in Galicia - famous for pilgrims, rain, fog, fresh seafood, empanadas and more rain. Rick Stein. Lets dive in and explore Southern Spains outdoors, food and culture con pasin! Allow the pieces of meat to rest at room temperature for 30 minutes before cooking. Add the tomatoes and continue cooking for 15 minutes. Trim off as much excess fat as possible. I have one bottle of rioja to my name and just enough sherry to do this. After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew. You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat. Transfer the oxtails to a large plate. Thanks for your comment! This Rabo de Toro Oxtail Stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. T. Just made this for the first time. Rick Stein. Most people will know that a toro is a bull, and, well, an ox is a bull with its privileges removed, so to speak. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. Prep Time: 1 hour Cook Time: 3 hours Total Time: 4 hours Course: Main Cuisine: Spanish Servings: 2 Calories: 977kcal Author: Terence Carter Ingredients 2 tbsp olive oil In 1975, Rick co-founded The Seafood Restaurant with Jill Stein. Drink the sherry if you want a tipple. Finally, in this programme stuffed with goodness and jollity, Rick enters the Basque Country, where they like nothing better than to cook great fish dishes, drink local wine and sing. Syrah-Braised Lamb with Olives, Cherries and Endives, Braised Lamb Shanks with Tangerine Gremolata, Tagliatelle with Braised Chicken and Figs, Braised Short Ribs with Daikon and Glass Noodles, Pasta with Braised Pork, Red Wine and Pancetta. Goat Cheese, Apricot, and Sage Stuffed Chicken Breasts, Creamy Lobster Bacon Spinach Quiche Recipe (4.3/5), Classic English Salad Cream Oil Free Salad Dressing, Grilled Coconut Shrimp Kabobs With Island Salsa, 1 kilo of oxtail - it usually comes sliced through the bone in 5cm/2in pieces, A dash of sherry (or two - one for the pot and one for the chef! So try to wait, or at least make enough to enjoy leftovers. Me too, Panatas restaurante over by the Mercarodona! Serve only one hot thing that can hold, like a soupclam chowder, lobster chowder, pumpkin soup, people enjoy those a lot and theyre all very easy. If you are making this southern oxtail recipe there are different ways to store it without damaging the flavor of the classic oxtail stew. This is a versatile fish which has firm, meaty flesh that works well in a stew. It makes a big main course for 2 people. Let cool, then cover and refrigerate overnight. Serve with griddled (or toasted) slices of bread rubbed with garlic. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Add the Rioja. It looks delicious and Ill try not to eat it all at on the first night! Its interesting how many slow cooked dishes have risen above their station and become regional specialties. Strain the sauce through a sieve (it doesnt have to be too fine) and pour it over the meat. Strain the sauce into a large bowl, pressing on the solids. A plancha is all you need! Steps 7-8: Bring everything to a boil and then lower the heat and simmer (covered) for about three to four hours. Add the chopped leek, bay leaves, and sprigs of thyme to the pan and fry the vegetables for another 10 minutes. One quick question the flavor from the wine is still very strong stronger than I remember it when served in Spain. Steps 1-2: Start by seasoning the raw oxtail with plenty of salt and pepper and then lightly dusting each piece with flour. Thank you for sharing! Dating back to Roman times, rabo de toro is a delicious slow cooked meal worth trying! Required fields are marked *. Season the oxtails with salt. Cover the pot and lower the stove fire. When the oil is hot, add the onion and garlic. Brown for 5 minutes and add the bell pepper and carrots. When it's ready, remove the oxtail pieces from the sauce and place them in a well-sealed container ready for the fridge. Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters. You can make it at home with my mother-in-laws traditional recipe. Add the red wine, stir well and add the reserved meat. troy's burgers menu la puente; michael desantis baseball; poshmark replica warning 0533 929 10 81; velocloud 3810 datasheet info@reklamcnr.com; mesa de dulces para 40 personas caner@reklamcnr.com; meltwater class action lawsuit reklamcnr20@gmail.com; . I made this this weekend. Spanish bull tail stew is one of the most delicious winter dishes you can make. Let the stew cook for 3 hours over low heat. Add the oxtail and some of the sauce. Lastly the wine! If you don't have enough sauce for a nice pool around the oxtail when you serve, you may regret it - it should be delicious! I thought it said 1 bottle of Fino (sherry) , it didnt, it said 1 cup. SBS acknowledges the Traditional Custodians of Country and their connections and continuous care for the skies, lands and waterways throughout Australia. Rabo de toro is traditionally served with homemade french fries at most casual restaurants. In neighbouring Asturias, he enjoys a cider festival at Gijon; samples the famous fabada - a hearty bean stew with sausage, belly pork and black pudding; and explores the making of Cabrales cheese in secret caves. Add the onion and potatoes, then cover the pan. Really looking forward to gaming this recipe. Gently reheat the stew over moderate heat. Spain. Then add the oxtail back in. More likely its oxtail or cow tail, but without going into the differences between all of these animals, lets just agree that it is nearly always delicious! 4 celery stalks, chopped, plus leaves for garnish, 1 bottle medium-bodied red wine, such as Rioja. And its still a favourite slow-cooked dish of mine! It takes two days to make but is so straightforward that its not a chore at all. Yes, that means the whole bottle. Season with salt. If you attempt this dish at 6.30pm, you had better have the number of a pizza place on speed dial. A full bottle of Oloroso sherry was a little to much for me a little too sweet and a little too intense. Thanks for the recipe. So pleased you enjoyed it! My Rabo de toro must have been tough as it took me 5+ hrs before it was falling from the bone. Spanish bull tail stew (also known as rabo de toro estofado or oxtail stew) is one of Spain's most typical dishes. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (duende) of Spanish cooking. And for the perfect dinner party, you can also prepare some Spanish desserts such as the famous Churros with hot chocolate, or the delicious Leche Frita. As a chef his speciality is seafood, but with his series Food Heroes, Rick has shown that he's equally passionate about the best of British produce whatever its provenance. He eats tortillas de patata in the King of Spains favourite restaurant and meets up with a couple of cool dudes who run a little restaurant in the old market of Santiago de Compostela. Had this in a restaurant on our last night Madrid and wanted to recreate when I got home. Say you have beautiful, fresh, head-on Louisiana shrimp: You can sprinkle the hot plancha with a little salt, put the shrimp on the plancha and season the shrimp, then wait 4 to 5 minutes before flipping them to cook the other side. This lusty braised-oxtails dish is common in Crdoba. Showing 1 - 4 of 4 episodes. Heat oil in a large saucepan over med-high heat. If you buy via them, Ill earn a small commission which helps me to keep this blog running. I had the dish a couple of years ago in Spain and forgot about it till I saw your recipe looks great. In Spain, we dont usually serve anything as a side (apart from the potatoes! If the oil has flour lumps, then discard it and use a new oil. Serve with the sauce and homemade french fries or mashed potatoes for an authentic Spanish meal! For example, you can add 1 or 2 cups of beef broth, just like you would do with soup if you see that your stew is too thick. After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail. Serve the Spanish oxtail stew, pouring the sauce on top. This is a rich, hearty dish so its perfect paired with a very full-bodied wine. I cant believe theres a waiting list for oxtail where you live! Wash the oxtail pieces and pat dry with kitchen paper. It actually dates back to Roman times, and rabo de toro is actually an Andalusian creation, allegedly inspired in Crdoba. Some people dont pure the sauce, but I would really recommend it. Season with salt and let the vegetables cook for 15 minutes. Its a stew, so traditionally just in the pot. Because this is such a rich dish, I would recommend pairing a crisp salad or green vegetable with it on the side. I will add pearl onions next time. Cook for about 5 minutes until the onion has softened. Have you ever tried rabo de toro before? 2021-03-04 Rick Steins grilled sardines with a tomato, garlic and thyme recipe 27.01.2021 Recreate Ricks recipe for grilled sardines with a tomato, garlic and thyme from Secret France as seen on BBC2. Its been awhile since Ive made this need to change that asap! So if you think about it, anything is a plancha, like a saut pan or a griddle. I love the extra depth the marrow adds to the dish. Live view of the beach and marina in Radazul. The meat is delicious, but it also makes a great broth. But Ive decided to share her classic version, which has kept me warm on many occasions. Return the oxtails to the sauce and simmer until warm. One of my favorite salads is ensalada rusa and I make sure I serve it whenever I have guests. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston. You can do grilled cheese sandwiches la plancha, a quick omelet la plancha, you can even open oysters or clams la plancha with hardly any need for oil. On day two, heat the olive oil over a medium heat in a large saucepan and add the onion and carrot, cooking until they have colour. ASSEMBLED IN SOUTH-EAST-ASIA. Meanwhile, make the dip. Amazing! Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. Bring to a boil, then cover and transfer to the oven. It gives you many options, and you can feed a lot of people once you get the hang of it. Brown for 5 minutes and add the bell pepper and carrots. Posted on Published: February 11, 2022- Last updated: December 28, 2022, Food - Spanish Recipes from Andalusia - Dinner Recipes - Best Spanish Oxtail Stew Recipe. Add the oxtail and some of the sauce. (half a kilo) of oxtail per serving. It was amazingly delicious and I was already thinking of finding a recipe so I can make my own when I get back home. Subscribe and to the BBC https://bit.ly/BBCYouTubeSubWatch the BBC first on iPlayer https://bbc.in/iPlayer-Home http://www.bbc.co.uk/programmes/b012. He has written over 25 cookery books, a memoir and made over 30 programmes including 12 cookery series. @ Kangayayaroo I have seen oxtail at Union Co-op. ), but I always make a simple salad, sauted spinach, or roasted asparagus. I actually got a round of applause!! Thanks again, Do you have a recommendation for how I could tone it down? Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce. Stir in the wine, beef stock and tomato pure. Rick Stein's Spain. Add the red wine, stir well and add the reserved meat. In the pan's oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes. Cook them until they get a golden color all over. Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side. Both dishes require the meat to be browned, a mirepoix (a mix of diced onions, celery and carrots) to be sauted, and the two to be combined. Add 8 cups of water along with the bay leaf and peppercorns. Transfer to a large plate. Comment * document.getElementById("comment").setAttribute( "id", "a5efb8068ee967da6cbc09200854dadd" );document.getElementById("e700abc1e3").setAttribute( "id", "comment" ); Notify me of follow-up comments by email. The Stew is one of the most popular recipes to make during the winter, as it provides a large amount of energy and is an ideal dish to warm up the body. Spanish bull tail stew (also known as rabo de toro estofado or oxtail stew) is one of Spain's most typical dishes. Wash the oxtail pieces and pat dry with kitchen paper. Here in Jerez, oxtail stew is a very common dish and oxtail is readily available in every butcher shop, as are many other cheap cuts of meat. Remove the bull tail and let the pieces rest. You can pass it through the blender or the food mill if you want it to be lighter and without chunks of vegetables. Categories . Serve the shrimp or vegetables or omelet with a little pesto or mayonnaise, some other favorite sauce, mayo, you dont need much. Generously coat the pieces of oxtail with flour. You may need to add extra oil if the pan looks dry at any point during the browning step. Always check the publication for a full list of ingredients. It should be tender and falling off the bone when finished. As far as i remember the local guy I talked to back then told me that you would use a full bottle of Sherry not red wine. Next, add the carrots, bay leaves, ginger, and cloves and saute for one minute. Stir in the wine and sherry, bring to a boil and cook for 10 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Trim off as much excess fat as possible. Braised bull tail, oxtail stew, rabo de toro, braised oxtail this famous Spanish dish goes by many names. Ideally, enjoy this the next day once the flavors have had a chance to develop even more. Hi Theresa, sorry about the missing number of peeps. She even had 10 Spanish recipes in there. Remove all but 2 tablespoons of fat from the casserole. Thanks for letting me know the results! Cook them until they get a nice golden colour. Its funny though, the butcher in the mall didnt have any oxtail meat, we had to go to Chinatown (Sydney) to get the bones, Greetings Mary, glad you thought it was worth the effort. More and more, my paella. Add the leeks, bay leaves and thyme to the pan and saut for another 10 minutes, stirring regularly. I think my favorite book right now would be The Virginia Housewife, by Mary Randolph. ALL MEDIA COPYRIGHT 20092023 GRANTOURISMO | ALL RIGHTS RESERVED. Check the seasoning again before serving with the fried potatoes. And the oxtail, boiled / stewed until it falls off the bone! Thanks for your comment. which statement about immigration federalism is false; famous baptist pastors; palmer court apartments; zodiac signs when hurt; Put the flour in a freezer bag and season well with salt . He was born and brought up on a farm. Repeat with the remaining oxtail pieces. matt scharff golf net worth; how did iruka die; does albert die in 911. west potomac high school death; john vidovich documentary; is bayville beach open to the public? Season with salt. Angela Navarro Moussaka Crockpot Hommus Tandoori Masala Dinner The Fresh Paleo Gluten Free Dairy Free Cookies Et Biscuits Red wine with fish? You can also check the Spanish oxtail soup, and take some ingredients from there. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic. You can use a pressure cooker if you prefer, just adjust the time. But feel free to try the grilled octopus salad as well, since its easy to make a super flavourful. You can pass it through a blender or the food mill if you want it to be lighter and without chunks of vegetables. Ive added a little Smoked Paprika instead of Ginger (because I havent got any). Just like the Moroccan tagine I made in Essaouira, this rabo de toro oxtail stew recipe is not a dish you start thinking about making at 6.30pm and expect to serve the same night. The Spanish cuisine is practically specialized in everything that has to do with stews and soups, and that is partly due to the cold winters that they experience in the South of Spain. I left it to sit overnight and the next day I skimmed off the excess oil (Loads!) +8. You'll get a copy of my Spanish Cooking Essentials checklist when you do! Drink the sherry if you want a tipple. We hate spam too and will never give your email address away. Thanks for sharing this recipe!! Let the stew cook for 3 hours over low heat. ---. Mainly their slow cooking and by this we mean many hours of slow cooking and often an overnight stay in the fridge to let the flavours come together. Grantourismo is reader-supported. However, you can cut it into large cubes with a sharp knife yourself. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. After that, remove the pieces of meat and prepare the sauce with the cooked vegetables. Gently reheat the stew over moderate heat. Yum, Your email address will not be published. The stewing, the braising, and simple slow-cooking of often tough, sinewy or bony meats that people originally ate out of financial necessity is fascinating. Well have it with creamy mashed potato in about 6 hours.. crikey, 6 hoursbetter have a snack . Return the frying pan to a low heat and add the onions, garlic, carrots and celery. I havent put a whole bottle of sherry in, but I have added a generous slosh of Manzanilla and the red wine, of course. Canary Islands (Spain) Distance Chart (Distance Table): For your quick reference, below is a Distance Chart or Distance Table of distances between some of the major cities in Canary Islands (Spain). Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Add the lemon juice and let it sizzle for several seconds, and then add the tomatoes, crumble in the stock cube and half a can of water. Good for you! LOL. Cover the pot and lower the stove fire. Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track. Couldnt find ground ginger anywhere (the Spanish arent great ginger fans apparently) so dropped in a small bouquet garni of a couple of sprigs each of rosemary and thyme along with the bay leaves. Let the stew cook for 3 hours over low heat. Even since Ive posted Ive had locals telling me that sometimes they do eat it the same night and some *insist* on using Oloroso sherry and not a red wine. But once it cooks long enough, it becomes so tender that it nearly dissolves in your mouth (similar to my Spanish beef stewrecipe). When it's cooled, refrigerate overnight. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat. If it is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice). If you want to make a version in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked. Preheat the oven to 300. Grantourismo Travels is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program. Then pureed the sauce, re-heated and served with homemade straw chips. Set aside. At this stage youll probably need to add water to cover all of the oxtail this is important so that the oxtail cooks properly. Still, never mind, it was cooked for hours and hours so not as bad as I thought it might be! They are actually pearl onions, and the picture is my mother-in-laws version. In a large enameled cast-iron casserole, heat the olive oil over moderately high heat. Cook them for 5 minutes and add the diced pepper and carrots. In that same oil you used for browning the meat, fry the vegetables. we were frantic at the time. If Americans want to know what America is, they need to know that book. Return the oxtails to the casserole. It was served next to a heap of french fries and the plate was covered in a thick brown gravy. Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! The recipe recommends using this book's recipe for "Beef stock". a decent table wine like a Spanish rioja or tempranillo will do nicely. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist! I didnt give up and finally found a bottle of Rioja and what a difference! Lets dive in and explore Southern Spains outdoors, Spanish recipes, and culture con pasin! You can let it cool to room temperature and store it in the fridge for up to 5 days. Early years. If you dont have browned bits, youve not cooked the oxtail at a high enough heat. According to Rick, no one cooks fish with more respect or grills meat better. Cover the pan and cook for a further 10 minutes. Return the sauce to the casserole and bring to a boil, then simmer for about 10 minutes, until slightly thickened. Peel the tomatoes and then add them to the sauce in small pieces. Hello, I made this last night (for dinner today) and it looks great. How to cook la plancha. So what does our oxtail stew recipe and the other hearty dishes have in common besides big earthy flavours? Filed Under: Main Courses, Meat, Recipes, Stews. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail. Cover with a lid and cook in the centre of the oven for 3 hours. Sear the meat in the hot oil in batchesuntil each piece is browned (30 seconds each side). Peel the tomatoes and then add them to the sauce in small pieces. It should be falling off the bone! Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. You can add cauliflower, eggplant, cucumber, squash, etc. Generously coat the pieces of oxtail with flour. After that, remove the pieces of meat and prepare the sauce with the cooked vegetables. Its inspired by the rabo de toro that we ate at Bar Juanito here in Jerez. On day two, heat the olive oil over a medium heat in a large saucepan and add the onion and carrot, cooking until they have colour. And when things get complicated, youre not having fun, and the kitchen is a mess. This easy rabo de toro recipe is a Spanish classic, served in traditional restaurants throughout the country. You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat. If not, leave it on low heat until it does. Strain the sauce through a sieve (it doesn't have to be too fine) and pour it over the meat. Skim the fat from the top of the stew. Remember that much of the oxtail is bone and fat, so you need a bit more than with other cuts of meat. Then heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Peel the tomatoes and then add them to the sauce in small pieces. And if you love a good old-fashioned traditional stew, do check out our collection of our best stew recipes for more hearty winter warmers. Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side. Luckily, I found your recipe that really challenged me to prepare this dish for me and a friend who loved it as well. Your email address will not be published. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. how to put minus sign in excel without formula 0533 929 10 81; warfare 1944 hacked unblocked info@reklamcnr.com; the most famous face read theory answers caner@reklamcnr.com; prior to the golden bull of 1356, germany was reklamcnr20@gmail.com Where I used to live in Massachusetts you could find oxtail at most supermarkets, and it was definitely popular among the Latino and Brazilian communities. Other ingredients are optional. Over the past few years Ive developed an obsession with what different cultures do with cheap cuts of meat. Stir after 1 hours, turning the oxtail in the sauce. Rick Stein's Spain: With Rick Stein, Jos Pizarro, Maria Jose Sevilla. The cheapest gadgetand you dont even have to spend a dimeis chopsticks from a Chinese restaurant. When hot add the oxtail and brown the pieces all over. Strain the sauce into a large bowl, pressing on the solids. i wish someone would hurry up and invent smell-o-vision! This is a great dish to prepare the day before as the flavours actually intensify overnight and, although its a relatively simple dish to make, the prep takes quite a while. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. All opinions are my own. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). I first tried this dish in Cordoba, where rabo de toro is one of the citys most famous dishes. Especially when you have more than eight or 10 people, things begin to get complicated. Wait another few minutes until the shrimp are white all the way through, and you have Louisiana shrimp la plancha. It wasnt the first cookbook printed in America, but you could argue it was the first cookbook printed in America written by an American. Some do start it in the oven, but not at all necessary! Return the oxtails to the sauce and simmer until warm. 10/10 (I dont often give full marks for recipes) Season the oxtails with salt. Low Carb Custard Tart Base 3/4 cup of Almond Meal 1/4 cup of Flaxseed Meal 2 tablespoons of Natvia 1/4 teaspoon of Nutmeg 1 ounce of unsalted butter, melted 1 Egg Low Carb Custard Tart Filling 2 Eggs 1 Egg Pardina lentils with white wine, Serrano ham and pimentn. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Cuisine Spanish Servings 4 people Ingredients Oxtail 1 kilogram sliced oxtail salt pepper 2 tablespoons flour cup olive oil Stew 1 large onion - peeled and chopped 6 cloves garlic - peeled and smashed 2 bay leaves 5 cloves 2 bell peppers - deseeded and diced 1 carrot - peeled and diced cup sliced leeks 2 cup red wine 2 cups diced tomatoes In his most recent series French Odyssey, he also . In the same oil, you used to brown the meat, fry the vegetables. Traditionally made after the bullfights, the dish spread throughout the rest of Spain, and is especially popular in Madrid where bullfights are still popular today. Thanks Jolanda. I have since tried to make it at home (once I found oxtail that werent $7.95 a pound!) -.