Oxtail Stew

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Well guys , I cheated and had zero fat issue. First I substituted half olive oil and half lard (about a tablespoon of each I carefully trimmed the meat. This step is important if you don't want to skim later. I OMITTED the bacon.
The rest I did verbatim . The style of wine you use is important. If you will not drink it at the table for crying out loud ...don't cook with it! I used a Tempranillo garnacha blend. Nice sweet overtones to the sauce.
Did have to cook for a little longer than suggested as we like our near off the bone. :

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This is an excellent dish whe. Done properly.

For anyone having issues with oil, you can do 1 of 2 things to alleviate this issue:

1-trim the fat before cooking

2-after cooking, set aside to cool, then place in the refrigerator for a couple of hours or overnight. When you bring them out, ALL of the oil will have come to the top. Scrape it off with a spoon. This oil is valuable stuff! There are lots of recipes you can use it in :.

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Very delicious, I also had a problem with oil but was able to spoon it off while cooking. Not sure where the oil comes from considering I left the Bacon out. The recipe was very good though.

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Wow, a little bit of an oil slick on top be beneath lies some beautiful food! next time I will probably add a little brisket for people who don't care to work on the tails. It was rich and flavorful. Rave reviews even from people who didn't like the idea of oxtail.

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The oxtail was just not cooked long and slow enough to have the meat falling off the bone. To me that is what I expect. We did however keep all the sauce and will be using it as a combination with rice for a good leftover. I saw another reviewer cooked this for 6 hours in a slow cooker and that could probably help the meat a great deal. The cheddar biscuits were excellent.

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This could have been amazing. It tastes amazing, but I have to eat it very carefully to TRY to eat around the pool of oil on top. I don't know why mine turned out so greasy and most of the other reviews didn't bring up an issue. I will definitely try this recipe again with less bacon and olive oil instead of all of the bacon grease. Had 5 star potential.

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Do this right and you will be in heaven!
This can be a 'greasy' dish if a few things are not followed. The beef tails should be large, don't use the small fatty ones. Before browning them in a pan, I trim the tails removing as much fat as possible, then coat them in a flour salt pepper coating. When cooking in the dutch oven is finished I skim any fat off the top of the liquid, as some others here have done. I also serve from there, I don't strain the liquid then reduce it further.

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In two years I have not logged into give a review and I did so as just a warning to others. This dish was so greasy it was not eatable. I tried to fix the issue by draining the meat and veg. mix, putting the stock in ref. so I could scape off the fat from the meat that I let cooling. I made mashed potatos to go along with this, and nothing could make it eatable. It was a dish laced in fat and maybe someone who cooked this before could tell me what I did wrong. This is a never make again at my house. So sad to say after all the effort.

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Very rich with deep flavors.

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My husband always said that he will never try oxtail until I cooked Emeril's recipe!

It was just delicious!

Thank you Emeril