Comments on: Asturian Oxtail (Rabo de Buey Asturiano) - Remaking A Delicious Spanish Meal

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Fri, 10 Oct 2008 12:17:03 +0000

[…] Spanish Oxtail with Tiny French Fried Potatoes […]

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Tue, 22 Jul 2008 18:21:05 +0000

[…] SPANISH (ASTURIAN) OXTAIL WITH FRIED POTATOES […]

By: Núria

Núria — Tue, 29 Apr 2008 08:12:37 +0000

You made such a wonderful job here!!!!! Sorry, I meant to visit some days ago… but… this and that… I just couldn’t. I’m getting subscribed to your feed and hopefully I’ll be able to follow you closer

Just one thing: another difference between Ox and Bull is that the Ox has been castrated and the Bull keeps his “attributes” !!! There’s dishes cooked with the “attributes” as you may have guessed!!!! He, he, such a pleasure reading your posts!

By: PeterMarcus

PeterMarcus — Sun, 27 Apr 2008 01:18:46 +0000

Ah, my Polish family have cooked their own oxtail soups/stews for generations. There are usually some tomatoes in the process and, being Polish, some shredded cabbage added at the last 15-20 minutes, along with other differences…yet it shows how astonishingly widespread an “offal” ingredient like oxtail can be. A few years ago, I bought some at a supermarket in Atlanta to make my version, and the southern African-American checkout lady told me about her family recipe and was drooling over them (”We sell those here?!!! I know what I’m making this weekend!”)

This brings back some savory memories! Bravo!

By: admin

admin — Tue, 22 Apr 2008 15:39:24 +0000

What up, Bren! Stranger!! You’re too busy to read food blogs now… I get it! We do have a slow cooker and a pressure cooker. The slow cooker is really only used during work days. I kind of like checking in on what I’m cooking. I always want to taste… add… stir. Even if it’s a long-simmering dish. If I have the time, I’d rather do it on the stove than in the slow cooker. But, that’s not to say that the slow cooker isn’t one of the best inventions out there!! Thanks for reading up!! We missed you!

By: FlaNBoyant Eats

FlaNBoyant Eats — Tue, 22 Apr 2008 15:33:44 +0000

you beat me to it. I was going to do a post on oxtail but since I’ll be cooking that for the Emeril taping next week, I decided to hold off.
We call it rabo encendido… Girl, it’s my favorite beef! well this and lamb.
And then, next time you cook rabo, try it in the pressure cooker! It’ll cut down your cooking time in half and really absorb the flavors. Have you bought one yet?

By: admin

admin — Tue, 22 Apr 2008 12:59:14 +0000

Thanks to all who mentioned ours looks better than the one at the restaurant. HA! Love that… well, I attempted to ’style’ mine for about 2 minutes before photographing. I’m sure the restaurant just sent it out, maybe wiping the plate down.

Rita: I did the same thing - letting the potatoes soak in the sauce. otherwise, what’s the point, right?

Susan: that’s a hilarious story. It is very rich..i wish i knew how the oxtail and it’s ‘other part’ were prepared! I also thank you for calling this a “G” rated blog. I’d say we’re PG-13 at best. I don’t hold back from throwing out some f-bombs here and there.

By: Susan from Food Blogga

Susan from Food Blogga — Tue, 22 Apr 2008 12:44:48 +0000

I have an uncle who relishes telling (and re-telling) the story of a night of gluttony with oxtail. It happened about 20 years ago, and we still laugh every time he tells it. His even included another body part of the ox (that I won’t mention on a “G” rated blog, but I’m sure you can guess what that is!). I didn’t know people actually ate that but apparently they do. My uncle only ate it only once. Your version looks much more appetizing.

By: Rita

Rita — Mon, 21 Apr 2008 08:50:19 +0000

i love your version much much much more! hehehe

and the potatoes….this version is absolutely my favorite! woohoo…and i want them soaked in sauce until they got all mushy hohoho

By: White On Rice Couple

White On Rice Couple — Sun, 20 Apr 2008 23:07:02 +0000

Whoa, your Brooklyn version looks way better than the restaurant version! We’ve not yet tried this yet, it’s a new one for us. Thanks for another informative food lesson.
BTW- God, your pizza looks fabulous! We haven’t seen anything that good since we ate in Rome! Thin crust for me please!!