Oxtail Patties

Serves 2

You should already be a true lover of oxtail to undertake this recipe. It's labor-intensive and time-consuming, but results in a succulent Sunday supper of pure oxtail meat without all the grease and bones that oxtail dishes are usually associated with.

For this dish to be ready by Sunday evening, you must start on Saturday. Cooking is a 5-step process. The oxtail is slowly braised, then chilled so you can degrease it. After degreasing, it's reheated so you can easily separate the flakes of meat from the bone and gelatinous tissue surrounding the meat. The meat is then mixed with a reduced tomato coulis and seasonings, pressed into individual molds and baked for 20 minutes.

Yes, it's a lot of work! But it is well worth the effort for those who crave the taste of oxtail, but don't want to mess with the bones and gelatinous tissue at the dinner table.

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(At this point, you could also add vegetables to lighten the meat preparation. Add partially cooked carrot slices, chopped celery, seeded and skinned red or green peppers, etc.)

Step 5:

Serving:

Notes: