Suggestions please, for using oxtail pieces which are lurking in my freezer!

Nancy maybe you could make a nice strong curry like Beef Madras with it ?

Steve

As Steve says a strong curry like Madras would be delicious as would an oxtail vindaloo: http://www.mamtaskitchen.com/recipe_display.php?id=10413

Both would need long slow cooking (unless you have a pressure cooker.) Remember you will need extra weight of oxtail due to all the bone in oxtail.

Traditional British recipes such as oxtail soup can always be spiced up (look for Malaysian recipes) and oxtail is more widely used in Afro-Caribbean cooking. Oxtail fell out of favour during the BSE crisis it is now quite safe and making a come-back, unfortunately not at pre-BSE prices.

Winton

Mmm...like the sound of both, as you say Winton there won't be much meat to fight over, but I guess with a long slow cook the flavour of the sauce will make up for it!

I agree about the price of it, probably that's why I only have one tail!

Oxtails give dal a very good flavor. I suggest you first bake them in the oven though and drain off the fat, as otherwise your dish will end up to be mostly fat.

Fatty meat should work well with vindaloo as thats what it was for !...

Steve

Vindaloo it is then, thanks Steve