The Busy Gourmand

Oxtail Osso Buco

I have been availing myself of the many interesting things you can find at our local Mexican market. Over the recent weeks I have seen every part of the pig or the cow available for sale. (I cannot figure out what you do with the full pigs head. Guess I will have to research that one.) The produce is outstanding both in quality and variety. And prices, except for certain cuts of meat seem to be a bit less than the large chain grocery stores.

This market has inspired me to take a look at some things I would usually pass by. In this case I was captivated by the beautiful oxtails in the meat case. I had no idea what I was going to do with them once I got them home. And at $10 for four of them it was not a purchase I would take lightly.

Oxtails Tied Up Before Cooking

A bit of quit research turned up the idea Osso Buco. Although traditionally made with veal shank I decided the oxtails would work just as well with the requisite mix of meat and fat. And of course there are as many recipes to cook this dish as their are cooks who make it. So I pulled together the pieces that I thought would be best from each recipe and came up with my own. I served it over polenta, a very good choice and another new recipe which will follow in a couple of days. We had to have black-eyed peas for the new year so I made a nontraditional recipe with butternut squash. All in all I am batting 100% with all my great finds at the Mexican market. Olé!