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    What is the easiest way to cook oxtails?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the easiest way to cook oxtails?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the easiest way to cook oxtails?),it will help you,my kids.



Answers:
JAMACIAN OXTAIL RECIPE

INGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
2 cans of broad beans
Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas.

Other Answers:
Chopped and brown stewed or casseroled.

The easiest way is to stick them in the oven and turn it on. To make soup with them. I love oxtail soup.

2 Oxtails
3.4lt (6 pints) Water
2 Slices Ham
2 Carrots
2 Turnips
3 Onions
1 Leek
1 Head Celery
1 Bunch Savoury Herbs
25g (1oz) Butter
1 Bay Leaf
12 Whole Peppercorns
4 Cloves
2 tbsp Ketchup
? glass Port Wine
1 tbsp Salt

Cut up the tails, separating them at the joints.
Wash and put in a saucepan, with the butter.
Cut the vegetables into slices and add them, with the peppercorns and herbs.
Add 285ml (? pint) of water and stir it over a sharp heat until the juices are drawn.
Fill the saucepan with the water and when boiling, add the salt.
Skim well and simmer very gently for 4 hours or until the tails are tender.
Take them out, skim and strain the soup.
Thicken with flour and flavour with the ketchup and port wine.
Return the tails, simmer for 5 minutes and serve.

Time: 4? hours.
Sufficient for 10 persons.
Seasonable in winter.

OX-TAIL SOUP

177. INGREDIENTS - 2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port wine, 3 quarts of water.

Mode - Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them, with the peppercorns and herbs. Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine. Put back the tails, simmer for 5 minutes, and serve.

Time - 4-1/2 hours.

Average cost, 1s. 3d. per quart.

Seasonable in winter.

Sufficient for 10 persons.

Brown them in a 400 degree oven for 30 minutes
Transfer to a large pot and make a soup using carrots, onions, celery, potatoes, salt, and pepper



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