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Definitely larger. Somewhere between scallions and leeks. Flavour more pronounced.

In the Midwest, it's beef farmers . . .

Well, if the shoe fits…in the Breville, that is. i have a great Staub that fits perfectly into my steam girl.

I do most of my braising in deep baking dishes in my Breville...occasionally in a Le Creuset. I know, I know...no class on my part.😀

This is basically how it is always done here. In the Asian markets, it may already have been cut up; in the Latin markets, it's whole, cut to order.

I’m of no real help here. The place I buy oxtails cuts them to order, at the desired thickness, from frozen (or close to it) on what looks like a big band saw. But I’m thinking you might get more specific cooking suggestions if you describe how you want to use these thawed tails currently in your possession. What oxtail dishes are you especially missing that you want to use them in?

That might be too easy! In any event, for braising, I quite enjoy using (depending on how much or what I'm braising), either my 3 or 4 quart Staub Dutch ovens. Or a great Falk copper rondeau. All bought on sale at great prices, which I believe are offered annually. Sometimes, on occasion, I'll use a large Le Creuset. I even have, in my batterie de cusine, some real old school Danish and Belgian stuff. To me, stuff sold as specialized braisers, is just marketing. Don't get me started on broasting!

I love the economic sound of this process! Can you elaborate please on the rest of the process? I'm sure you have it somewhere earlier in the topic, but if it isn't too much trouble please spell it out again. The preferment, with its 55g of water, 55g of flour and the small amount of previous scrapings, then gets used for the dough. How much flour, water, salt (if you use any) do you use with that preferment to make the baguettes you show here? The business of having too much starter to use, and having to discard it, has been one of the reasons I stopped baking sourdough bread. Oh....and is this a rye starter?

Stir-fried shrimp and green beans with fermented black beans and a goodly amount of Thai basil. Also, garlic, ginger, long red chile, oyster sauce, fish sauce, and a cornstarch-thickened chicken stock sauce. Jasmine rice with chicken stock, ghee, and a bay leaf to go with. Dipping sauce of bird chiles, garlic, lime juice, sugar, and fish sauce to go with mine.

How are these different from the scallions (green onions) that are ubiquitous in the US? Google says larger, but they don’t look larger than most I buy. Flavor differences?

Grilled blackened salmon with couscous salad of dried cranberries and toasted pecans in a lemon Dijon vinaigrette. Cherry chipotle dipping sauce.

Won’t win any beauty awards, but made a “stewp” to feed my comfort food need while home sick. You may have heard the phrase “future you will thank you” and I was thankful to have some good stuff in the freezer. The meds are screwing with my sense of taste, but salty savory generally works. Bunch of leftover cooked carrots and parsnips from the freezer, fresh lacinto kale, brown rice and soy curls (protein) all simmered in garlicky chicken broth.

Would it be easier to cut if the oxtail were already cooked?

Tails are about 28" long, @rotuts, so not a large animal.

I noticed the breakfast sandwiches were missing one morning but came back the next week. Seems like some spots had temporary issues but got things sorted pretty quickly.

@TdeV Congratulations ! you certainly can SV w/o cutting up . but the ' knuckle ' is a vertebral body . each is connected to the other by a series of ligaments most of those ligaments connect the projections of the bone . then the inner bodies are connected tightly w more connective tissue. an easy way to get smaller pieces is w a cleaver and a mallet , and pick a spot that seems softer , and bang away. keep track of your fingers , for sure. and do not use a knife , as you might ruin the blade. very interested in what you do after that. I havent had ox tail in ages . very tasty meat , even if the tail is not from an Ox , 20 years old.

I miss oxtail. The stores around here have taken to selling one "knuckle" surrounded by ~2 inches of fat for some extraordinary price per pound. If one cut off all the fat, the meat would weigh half as much. Makes me so mad I refused to buy any. Last Saturday was the farmers' market and a farmer listed oxtail on their offerings. I picked up the oxtail and peeled off a little of the covering paper so I could see the meat, i.e. how much fat was on the meat. The farmer was offended that I was tearing the paper covering, and the bones looked primarily covered in meat (not fat) so I bought two of them wieghing about 2.4 lbs each. It was frozen, so it's been sitting in the fridge. I just went to put the pieces in a sous vide bag, but the "knuckles" are not cut apart. I've spent 20 minutes at it with only ONE successful cut. How do I find where to separate all the pieces of tail bone? P.S. If I can't figure out how to separate the "knuckle" bones, can I sous vide cook 12" parts of the tail in a large plastic bag, then separate them when they're cooked?

I think @rotuts point is rather to make full use of the vast information provided in this forum by using the search function …

Well, Mr. Rotuts, thanks for that reminder. My memory can be poor at times, and it's certainly spotty. Nice to know that I was correct about reading the info in Molly Stevens' book. In any case, I appreciate your taking the time to check up on my contributions and posting history. Keep up the diligence, and feel free (I think you already do) to remind me of my errors, omissions, and carelessness. It's nice to know that you're there as a good backup for my poor memory.

Asked by this same OP , June 2024 ? https://forums.egullet.org/topic/143759-braising-help-needed/page/3/ and answered ?

There is an in-depth discussion on browning in various braising vessel here: The truth about braising: assignment 1 The truth about braising: discussion 1 As well as the braising step itself: The truth about braising: assignment 2 The truth about braising: discussion 2 Part 3 & 4 are also worth a read …

What benefit, if any, can be had from using a "dedicated" braisier, like the style shown below, over a Dutch oven, sauté pan, or other style pot. I vaguely recall Molly Stevens commenting on this in her book, All About Braising, but the book is not here now, so what do the braising gurus say?

Another addition to my unending list of plain brown cakes: Rose Levy Beranbaum's Whipped Cream Cake (YouTube)... This is the third WCC I've tried, after Richard Sax and King Arthur. They all have slightly different methods, and the RLB has about 1.5x the cream. I'm a fan of WCC, and this was pleasant, but the Sax one is the best of the bunch. I had it with some figs, and caramelised apple purée whipped into strained fromage blanc...

@ElsieD Stop&Shop doesn't usuallt have very good sales , compared to Marketbasket. however , they periodically have very good deals on CkDrums , and even wings . I dont cook wings wings go on sale @ $ 2.48 . the store brand chicken @ stop&shop is significantly larger , thus more meat // bone , and better presented than MB . and in the past , S&S has had Fz turkey ( whole ) breasts for $ 0.99 , same turkey ( StoneyBrookFarm ) never goes below $ 1.29 / lbs at MB. go figure.

I just checked the "specials" for chicken drumsticks prices this week. They range from $3.00 to $4.99 a pound.