oxtail stew - help please!

[crisgal]

i've just picked up two oxtails from the butcher - not cheap, and I had to order them - what's the world coming to?!
Anyhow, they are a lot fattier than i remember them as a child, or is that just because we are more health conscious nowadays?
My question is, do I remove the fat, or is that an essential part of the flavour?
I must add, I haven't cooked them before, but have recently bought a slow cooker and know this method of cooking them will be perfect.

[jack daniels]

surely it's your choice.
Some of the fat will melt off and so maybe thats why you remember them with less fat.
I would leave some of the fat on if not all of it as I think it will contain flavour.

This may be of help (not for fat though)

http://answers.yahoo.com/question/index?qid=20 070606072752AAsCOJm

[crisgal]

thanks JD. I startd to remove the fat, but it's very difficult to get it off, so have just removed a bit. I can always skim the top once it's cooked.
Anyway, it just wouldn't be the same without the grease sticking to yer fingers and running down yer chin!

[Lil O'lady]

Cook them and let cool, the fat will float to the top and you can just lift it off when cold.

[crisgal]

would i have to reheat it slowly too? Or just as i would any other stew?

[Lil O'lady]

I would actually cook the whole tails first in some water in a big pan,maybe with onion, just to make a meaty stock. Let this cool, separate the bones and fat and then use the meat and stock in the slow cooker with carrots and other loveliness.
I know it makes a nonesense of the slow cooker thing somewhat, but this is why butchers sell mince more cheaply and readily - people generally don't have the time / inclination for longer processes.

[crisgal]

i've got it all ready now, Lil - with carrots, onions, celery and stock. I just need to switch on the cooker early hours tomorrow. Next time, I think I'll try your way. thanks x

[jack daniels]

I'll be round with mashed tatties, peas & carrots - oh I wouldn't mind some dumplings too - yum, what time did you say? lol

[crisgal]

just a quick update: The oxtail took 14 hours in the slow cooker! So we had to have something else for tea yesterday. I did as lilolady suggested. it's about to come out of the fridge, as the fat has set and I will heat slowly for tea tonight. I hope it's worth the hassle!

[Rabelais]

If memory serves correctly you need to soak oxtail in cold water for a few hours with a couple of changes before you even start to cook them. Then if making soup or stews you can oven roast them first before you add them to a stew either taking the meat off the bone or bone and all. this way fat is not an issue. If you need to know more I'll nose out a recipe