Guest oneshot Report post Posted March 11, 2017 I'd bet Deer/elk heart would be a goood substitution for Ox-tail... About 2/2.5lbs of ox-tail, one bunch of parsley, whole, a few whole cloves of garlic,salt/pepper, enough water to cover. Simmer for 3hours,or untill tender/falling off bone. You can save the strained broth for killer french onion soup, or other uses, pull meat from the bone, set aside... Large bunch of leeks, slice in half long ways, clean/rinse, chop into 1inch pieces, add a few drops of olive oil, salt/pepper, mix... 9inch glass baking dish: make a layer of leeks,add all the ox-tail in an even layer, and cover with remaining leeks... 350 in oven for 12mins, just enought to wilt the top layer of leeks,. but allowing the leeks to stay firm/crunchy... Make a vinaigrette or add alittle Italian dressing and chill... Served cold, as a rich tasting side dish/tapia, with your favorite bev... Share this post Link to post Share on other sites
muledeerarea33? Report post Posted March 12, 2017 What would you compare ox tail too? Like shank? Share this post Link to post Share on other sites
