48 Comments

  1. That’s a wonderful thing to do with oxtail, which I normally cook as a casserole. I’m sorry to tell you though, that donkey is on the menu in quite a few countries, including Spain:
    http://erikras.com/2011/02/12/spanish-burrito-eating-donkey-in-cantabria/
    I’ve tried Italian donkey salami, which is very good – “Je ne regrette rien” (as Keith Richards famously said, back in the 70s, quoting Edith Piaf).
    I wish you a very Merry Christmas and a Happy New Year – I really enjoy your recipes and words 🙂

    • Thanks so much, MD. I look forward to your comments. So sancho panza’s donkey isn’t safe? I bet it tastes good. Hmm an oxtail casserole? You’ll have to post the recipe! This was fabulous. It took hours, but was so worth the time. I’ll have you know i was quoting edith not keith! Have a wonderful holiday. All the best to you md.

    • Thank you so much. It’s an undertaking, but well worth it. If you make oxtail any other way you may as well keep going and turn it into the best sandwich ever! 🙂 Thanks so much for all of you lovely comments. Have a wonderful holiday and New Year.

  2. Yeah I’m donkeys will be safe . What a beautiful post Amanda, thanks for all the tips and techniques. I’ll be putting them into practice, along with taking advantage of the time to do other things. Felices fiestas, besos!

  3. this looks absolutely delicious, and basically has me craving banh mis, right now, this second! I’m a little wary of oxtail (and tongue and offal, and pretty much all the not so commonly used meats) so what would you recommend instead? Beef?

  4. – Cooking oxtail and lamb together is new to me and so intriguing. You prepared/cooked in perfection! I never had banh mi, but I can taste it in my imagination how wonderful it must be. For my New Year post, I also am making daikon and carrot side, cut a little differently but seasoned very similarly. It is one of the auspicious dishes of Japanese New Year.
    – Based on your narrative, I am not clear if you celebrate any Holy Days at this time of the year, but I am sure, you do enjoy the holiday atmosphere. Therefore, I would like to wish you and yours Happy Days for the rest of the year and Happy, Healthy 2015 with lots of Love and Wonders the year brings, dear Amanda! <3

    • Thanks so much, Fae. You’re right. I don’t celebrate Christmas, but my husband does. And new years is secular and fun. You’re absolutely correct. Thanks for the lovely well wishes. I love posts that focus on auspicious cultural foods and can’t wait to see your post. So funny how our last couple of posts are similar but different. Happy festive holidays to you and yours as well and a new year filled with joy, health and wonder to you for 2015. Xo

  5. Well, this looks amazing! I’ve never cooked oxtail, and it is a really cheap cut, I should think about it next time I go to the butcher’s! Oh, and I’ve never eaten a banh mi in my entire life. I’ve seen them on blogs, but I have no idea where I could get a good one in Lille or Paris (though I bet it is possible, since the use of baguette as a basis for the sandwich comes from the French presence in South-East Asia, it would be strange not to be able to find a good banh mi in France!). I guess I should just make one myself.
    And Mad Dog is right about eating donkey (and horse). I’ve only had Corsican donkey sausage (which I suspect is mixed with pork), but here in Northern France horse meat is quite common. Every decent butcher sells fresh horse meat here, so if you are interested, you really must visit (yet another reason to visit 😉 ), I’ll take you to my AMAZING butcher’s and we’ll have horse steak or make horse burgers (or tartare… ugh). Happy holidays!

    • Wow, Darya. I guess there is a first for everything. You with oxtail and me with horse. This was my first time cooking oxtail and it turned it so well. If you make this recipe there is no need to find a banh mi in lille.
      One of the best banh mi I’ve had in the city is at boloud’s epicerie. I always wondered why a french place would be selling lamb and foigras banh mi. Now i know. So good! I will say this is a first where someone had tempted me to visit with horse meat. I have to admit. It’s a great thing to be tempted by food. 😉 Merry Christmas!

  6. This looks absolutely fabulous and I know what you mean when you talk about braising meat. I had some very often in Chinese restaurants, mostly in Dublin and in Australia, but here in Lux where I live now I can forget about it. This meat when braised properly is exactly as you say mouth melting- delicious! Great recipe. Happy Holidays xx 🙂

    • Thanks so much. There is something magical that happens to the meat during that second hour. Interesting that Luxemburg doesn’t have a braising tradition. You’ll have to do it yourself. I hope you’re having a lovely holiday and that your home is filled with warm bread.

  7. Fig & Quince

    When I want to carve out some quiet time for a slow-simmering pleasure of blog reading I come to yours! Any thing with star anise makes me a little wistful and a little dreamy and your concoction looks so yummy! So I wanted to say that, and also: Happy Holidays!

  8. Merry Christmas and Happy Holiday season to you and your family my dearest blogo-friend! <3 Looking forward to read more yummy and interesting posts from you in the coming year! 🙂 xoxo

    • Thanks, daniel. I really appreciate your comment and totally agree. This was my first time using it, but I’m starting to realize how to treat all the different cuts of meat. Enjoy!

  9. Oh, how I wish I had one of those for lunch. Aren’t oxtails great? Though I came from a family of farmers (and when I was a child my father even raised beef cows), I never had them until I met Steve. I don’t know what happened to all those tails from my dad’s cows!

    • So funny. I had no idea what a farm girl you are! I don’t know if it’s a cut used in America often. I really like the way you guys eat. Happy holidays!

  10. Your post made me smile, Amanda 🙂 Love the thoughts that came through. Yes to all of it. And what a delicious meal!! Craving protein especially this time of year after so many sweets.

  11. Here I am Amanda – on the second last day of the year – rising up, rinsing and repeating. What a year. I’m hoping for a few smoother months ahead and love your advice to stay with the light.
    These sandwiches may be the most tempting thing I’ve ever seen. I have such fond memories of oxtail stew from my childhood – that luscious rich tasty meat simmered forever – falling off the bone and melting in my mouth. And here combined as you have with lamb and coriander and pickled vegetables and spicy mayo. Simply epic. With this – you could start a restaurant.
    Happiest of New Years to you Amanda. Looking forward to everything you do in 2015. Keep your face to the light. Rinse and repeat and repeat again… xo

    • Thank you for your beautiful comment, Lindy. This whole blog thing has expanded my horizons. May you have a wonderful new year and may time be your most friendly monster, neutralizing the not so good and bringing with it all good things, new lessons, friends and joy for your 2015. Xoxo

  12. I love banh mi sandwiches and your version with the ox tail and lamb sounds succulent and delicious. Looking forward to what you will share with us in 2015. Happy New Year.

  13. Amanda, how fabulous are these oxtail Banh Mi? Wow, the stew on its own is already jumping off the screen and wreaks havoc with my new year plans. Happy New Year, to a new year of lovely stories and great food!
    Ah, I was a little hesitant telling you about donkey in Sardinia and tasty Italian donkey salami but that has already happened. N xx

    • Thanks so much, Nicole. I love your sweet comments. So funny that I’ve never had donkey. I may have to travel more this year. Happy new year to you. Looking forward to your recipes and writing!

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