Oxtail Soup, I'm not so Sure | Homemade Ice Cream, Basil Iced Tea | Farm Walk

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Today I tried my hand at making Oxtail soup made from a steer's tail. I try to use all parts of the animal, but we're not quite sure about this one.
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[@LittleMountainRanch]

Here’s the link for the fundraiser for my sister and her family to cover the costs for their son’s memorial. Thank you so much for all of your kindness and support.❤ littlemountainranch.com/donate/

[@bellabailey1183]

Done❤

[@allisonhartley6712]

Jess at Roots and Refuge Farm does basil tea. We love it!

[@sharontwilliger7006]

That's where I saw it this week. Made the basil tea for the first time, delicious.

[@marnedeklerk2143]

In South Africa we make Oxtail "potjie". A type of slow cooking over open fire. Not a stew. Potjie is not extremely saucy. The meat and vegetables are layered, and not mixed, through the cooking process. Every family have their own special recipe. Served on rice, samp or wheat barley. Oxtail is expensive , so it is a special occasion dish. Delicious 😋

[@Jess_Warfield]

It's great to see you back in front of the camera in the garden and kitchen doing your thing! Hope everyone is healing as easily as possible given the situation... I'm sure there is nothing easy about it. Still sending love ❤❤ my heart goes out to your sister.

[@phiphinohl9274]

Hi Chelsea. First of all, hugs to you and your family on your recent loss. ❤ I also have an “ox tail” in my freezer. Never cooked one before and not so sure I want to! My husband was raised on a farm and did their own butchering so I keep getting asked about cooking it. So, if you gave it a try I’m all in……maybe. 😬 Thank you for the awesome videos!

[@lorettalindamood1345]

Growing up, my mother would utilize all of the internal parts of the beef. With the tongue she would make pate' from it. I could never eat any of the internal parts. 😮

[@justice4whales]

Hi Chelsea, my dad was a butcher, and he brought home tongue and oxtail all the time. I love both of them. I put carrots , potatoes and lima beans in my oxtails. Yummy, but very fatty. I am so sorry for you and your families loss!

[@rodneyferris4089]

My mother had the best recipe for oxtail soup! We used to have it in wintertime as it was so rich ! It took her all morning to get it going but oh, the house smelled so good!

[@karendooks6244]

Bless you Chelsea, it's lovely to see you again but please be gentle with yourself, and kind too. Your light is a little dialled down right now, naturally, so remember no pressure. Take care lovey xx

[@bettybradley8369]

You said you only had 2 jars of beef broth left. I hope you use the bones fron the ox tail and any other bones you may have saved from your steer to make more broth. Good to have you back, love the video. ❤❤

[@karenchaney9160]

You can freeze dry the liver and heart for dog treats. Becky at Acre homestead said her dogs love it

[@lynsmith2698]

Hahaha love it…..I’m eating tail! Hahah I have cooked oxtail before but only I see it with other bones for stock. Now….the ice tea sounds really good, great video as usual Chelsea. We are suppose to get a major rain and thunder storm over the next day or two, so I won’t have to water my garden. Take care 🇨🇦🌷

[@karencobley1862]

Hi - from the UK and oxtail is a staple in the cold months - I believe it was bought over by the french fleeing from religeous persecution who settled in the tannery areas - it was cheap meat - I slow cook mine then cool it to let the fat settle - after skimming the fat off I then cook with plenty of onions and a few carrots just salt and pepper- served with mashed potatoes - tasty

[@suemcknight9051]

Have just recently found your channel & as a former homesteader (I’m 80 & widowed, now)- - you are a wonderful walk down my lane of happy memories. The sad video of last week talking about the loss in your family of a beloved child was only the 3rd video of yours that I saw. I made sure I read all or most of the comments posted on that video as I, too, belong in that horrible “club”, having lost my oldest daughter unexpectedly. It is truly a fact… child-loss is a loss like no other. There is a modicum of comfort in the realization that I certainty am not the only mother who has lost a child, but that comfort can be elusive & fleeting. Sending my most sincere wish and prayer for a sense of peace to descend into all hearts for the comfort to surround you all in a feeling of joy that you had him in your lives for the time you did. ❤️‍🩹💔

[@bradmoyer9737]

🙏🏻

[@Linnml67]

❤❤

[@charlinewalsh2360]

Ox is one of the most exspensive meats in the store..the tail should be. Chopped in 1to2 inches..and cooked til glutenous and tender..like the pork neck bones..i love it...

[@karencroft1322]

Beef tongue sandwiches are really with a grainy mustard also beef testicles are called prairie oysters 😅😂

[@susanharrell984]

Oh my goodness. Oxtail soup is my favorite. I cook it with barely, carrots, celery, onions and mushrooms. Spices are bay leaf, marjoram, thyme and parsley. I cook the oxtail pieces for a good three hours before adding anything because it makes the broth like bone broth. All the cartilage cooks down and the broth is so rich and delicious. I hope you enjoy however you cook yours.

[@bradmoyer9737]

Thank goodness, you had homemade ice cream for a back up.

[@lulajohns1883]

So very sorry for you and your families loss. Heartbreaking! We had a late frost this year. We lost the fruit on all of our fruit trees. Tomatoes and peppers making a comeback.

[@lennarolan3792]

I always wondered about oxtail soup. Now that I've seen your video, I think it might be too weird for me. When we butchered our last beef, I ended up with a lot of beef shanks which i never had before. We enjoy it in soups and stews and it also makes a nice rich broth.

[@maureenhargrave3568]

As a young person I had an iron deficiency and my mother trying to get me to eat liver. Hated the stuff and would absolutely refuse to eat it. Using cast iron pans is adding iron to the food. Then I learned that there are iron pieces one can add to dutch ovens when making stews and soups. Amazon carries iron fish for this purpose and I add 2 to every non cast iron pot. This seems to take care of my problem

[@rosejarman6920]

I wanted to send my deepest sympathies to you and your family. May God help to heal all the heart ache. Now I wanted to tell you that the beef cheeks we all use for taco's, burrito's, and birria taco's. So wonderful. Ox tail use to be so cheap and now they are so expensive! You can also cook those in the the insta pot, make a gravy and serve with rice or mashed potato's. (cut the tail in pieces, makes excellent bone broth)

[@kathytaylor446]

Hi my mum always cooed oxtail we loved it but she cut it cross ways in rounds about about 2inches thick and it looked better and the meat fell of the bones and it didn't look like a tail love you videos sorry for your lost 😍x

[@seamusfahey6165]

welcome from Ireland :) - it does look a wee bit like here . . . anyway, my father did his own butchering for the small grocery and he and my brothers loved pickled beef tongue - think it was sort of like a pate. Freeze dried liver makes for wonderful dog treats, but as my husband is Scots, I would NOT suggest trying to make haggis 😂

[@terihoy7945]

Becky at Acre Homestead freeze dries some organ meets for dog treats.

[@janisgriffin7278]

Oxtail Soup is Delicious… looking forward to your recipe🥰💁🏻you can always use sawdust to cover the soil to prevent weeds🥰💁🏻I think you might like the soup with rosemary biscuits floating on top like you would do chicken and dumplings…

[@theUcane]

you are adorable in the way that you made sure they'd like the tea and ice cream to counter the soup. :)

[@Ninafaye6611]

I am growing some holy basil they say it makes a really good tea and i am curious to see what you think about it. I do make an oxtail stew and it is so good.

[@rkr5106]

Our family cooks (slow cooker/oven cook covered w/water) oxtail + short ribs + tongue w/bay leaf & pepper corns. This triple combination makes THE BEST, most gelatinous broth Ever!!!! Not fried first however. As kids (70 - 85 yrs ago) we liked to play with the cleaned/washed tail bones as they looked stubby little airplanes!

[@Tinachimneycreekfarm]

So sorry to hear about your nephew, that is very sad. Wishing you and your family peace and healing ❤️‍🩹 We love oxtail stew.

[@leftfieldfarmgirl]

Beef heart jerky is awesome! I’ve only made it once but I have two more hearts in my freezer waiting to be made into jerky. 😋

[@tammyyoung5279]

Omigosh! My Nan used to make the best oxtail stew, I can still taste the deliciousness from my memory. If you cut it at each joint, and then brown them in a pan, then add the usual suspects of vegies, carrot, onion, celery, some broth or stock, and cook it slow. As for the tongue, again, my Nan used to cook it the same way you would cook a corned beef or a silverside (not sure if you know what that cut is, or if it’s just an Australian cut?), when it is cooked, you do have to ‘peel’ the tongue, which can be a bit off-putting, but, if you can get past that, the meat is delicious!

[@soledadguillaume2813]

FALL OFF THE BONE OXTAIL | OXTAIL RECIPE || FRUGALLYT 662K views · 2 years ago...more

[@ldg2655]

Holy Basil makes a GREAT tea!

[@jenniferr2057]

Chelsea, my doctor challenged me to figure out how to eat it all when processing our beef because it is what makes it nutritious. Then I came to the liver. The only solution I have found was to grind it, freeze it in small cubes, and just drop a cube or two when eating ground beef. You can not tell it is there, not even our super fussy family. And we are eating it slowly and invisibly.

[@jamesbrown8718]

Chelsie so sorry to hear about your nephews passing, I am sending love and prayers to you and your family during this time of loss. May the lord surround you with his peace and comfort. Sometimes it is god to just try and get back into a daily routine to keep your mind focused on something you love doing. And your videos are the best, love your content and you have such amazing voice for filming. Your voice is soothing and just relaxing to listen to, Jess over at roots and refuge farm has that same type of voice that is just comforting and soothing.

[@ilonacrooks5899]

My mother always added crushed tomatoes to her ox tail soup, she also cooked it for 2 hours, let it sit overnight in the fridge and scrapped the fat off, them added the vegetables, including celery, It was delicious, my mother was German and an exceptionally good cook..

[@robyn7287]

My mother also would let it sit overnight and remove the top fat then add the veggies for any fatty type meat.😊

[@debbiedoor2693]

Chelsey, my mother-in-law taught me to make ox tail soup over 55 years ago. She simply put it in a pot with some split peas, cubed potatoes and a few carrots. Add a little salt and let it cook till the meat is done and the peas are done. We really like it. I also made a beef tongue. I saw the taco recipe, but didn’t care for them. I just boiled the tongue with some salt and bay leaf. When it was done, I let it cook, peeled the outside skin off and let it cool in the fridge with a little apple cider vinegar, sort of pickled. It was good like that, sliced thin and eaten on a cracker. Just an idea. I don’t think I’ll make the tongue again, but we did like the split pea soup with ox tail.💕💕. warm wishes from Missouri

[@blynn80]

"Rocky Mountain Oysters" (deep fried bull testicals) are a big thing in western US (Colorado, Wyoming, Dakotas, Montana, etc). I have never had it (mainly due to being overpriced in restaurants), but it's a pretty big thing here.

[@rachellepollock9877]

Absolutely no Oxtail anything for me, Gross. Ice cream looked good as well as tea but I would prefer mine without basil. Thanks for video.

[@rodneyferris4089]

Tongue should be braised in the instant pot then save the broth and use some of it to braise the tongue again there is nothing that makes BEEF a star. It has the most wonderful beef flavour. I am a piggy when I make tongue I just can’t stop eating it. You can start from frozen. Take one tongue washing a bit and put it in the Instant Pot add bay leaf. Quartered onion and almost cover with water black pepper corn. High pressure and cook for 25-40 mins depending on the size of your tongue. NPR for 15-25 mins then release. Remove the tongue and place on a big plate and peel it try to leave as much meat as you can on the tongue. The Braise: Take A good 4 cups of liquid from the IP. Place you tongue in your braisier. Add an onion , carrot and celery. I like a couple of peeked but not chopped garlic just give it a whack. My mum used to put raisins in it but I wasn’t a great fan of the raisins. Bake covered for 2 ½ hrs at 300° F (150° C). Remove the tongue to a platter and cover and rest it while you thicken the gravy. A bit it should be like a lovely viscous fluid not a thick gravy. Taste it and see what you’d like to add to give it the flavour you like. You’ll be amazed how fresh beefy steaky it tastes. You should slice it as thin as possible and serve it like a pork loin roast. Mashed potatoes and peas and greens and a good hearty salad and you’ll just love it.

[@DiT555]

Hi, Beef tongue you boil first for 30-40 min, put in cold water and take off the skin. If boiling time was enough it will peel off like think leathery glove. Use knife to pick up some stubborn stuff. Put back in the pot with same water and boil for 45 min to 1.5 hours (depending on size. Usually around 45 minutes per pound). Pull out and try. Tip stays the firmes while base is really soft. Slice against the grain (not lengthwise). Boil longer, and you will ve longer to use as pulled meat. You can use cold tongues as a sandwich meat with mustard or horseradish (you just store it whole uncut and slice thinly). Eat it warm in stews or tacos. Cover with any sauce of your liking. It is delicious, does not taste like organ meat.

[@violetwheatley2381]

The food you made looks delicious 😋. I didn't always like liver but I do now. The best I ever had was MaMa Boi's kitchen best chicken liver recipe ever. 😋🤤You rinse the liver before you make the recipe. I think you can make it based on poundage. I am sorry for your loss and for your sister.😢

[@tinagillhamevans667]

Oxtail is my absolute favourite. You need something acid like red wine or Guinness to cook it in to break it down, and hours of long cooking but so worth it.

[@ninadiecidue8038]

Sorry for the loss of your nephew. Lost my son over 20 years ago and still get sad around the holidays because it loved them so much. He was a wonderful cook. He would have loved your channel. Just think of the good times with him and the pain will ease. Give the oxtails another try in spaghetti sauce. Cut them up and everyone can chew on their own bones. My Daddy cooked his in his wonderful red sauce. I brown the oxtails, throw in a large chopped onion and garlic, and some salt. Cover the meat with enough water to cover by 2 inches. Cook on medium high about 1 to 2 hours to tenderize the meat. Then add your sauce ingredients and cook till tender. They're so good and dunk your fabulous bread in the sauce. Love your channel and now my daughters and friends are following you as well.

[@LytonaKirtz]

I’m with you about. I’ve tried it so many times to eat. Just can’t. I grew up with tongue and heart and love it. Raspberry ice cream sounds so good. Raspberries are my favorite berry. I really enjoy your videoslp

[@JKnight911]

I love your channel Chelsea! Always very informative content. I always roast the oxtail and use it in making my beef broth. Not sure if I should be doing that because it’s so fatty. But I think it adds delicious flavor. I use my beef tongue like I would a roast. I put it in the crockpot with carrots, and potatoes. I find it to be salty so I don’t add any extra salt. Thank you for sharing a bit of your day with us.

[@gardengrowinmawmaw8642]

I noticed you measuring milk in a dry measuring cup. I tested the difference, and a liquid measuring cup measures a little less than the dry one. Blew my mind.

[@wrinklesandsprinkles]

Chelsea & whomever else, Just wanted to share information I researched intensely a couple years ago regarding glass vs wooden cutting boards as I saw you using the new glass cutting board. I looked into the opinions of knife & blade makers whether either surface is more damaging to knives. Their opinions were that knives become more damaged on a glass cutting surface than wood. In addition, a glass cutting board that’s been used for a long time can create divots, cracks & splinters that can end up in the food. I also checked the culinary world to see what they thought. America’s Test Kitchen & Food Network specifically proved by repetition that indeed glass is not a good cutting surface for the reasons I’ve already mentioned. I know the new cutting board was a gift but I’d find another use for it. I wouldn’t want you to find out later that all your knives are ruined and required constant honing & sharpening or someone could consume a bit of glass and not say anything since I’ve deeply studied this. Hugs, Doc❤

[@cindyparker9920]

We raise our own beef and live in central Texas. My husband loves the tongue and oxtail. I don’t like either just because I know what it is. I think if I didn’t know it might be different. We both love liver and onions. However we were raised eating organ meats. I am continuing to pray for you and your sisters family. We lost my nephew when he was 23 in an automobile accident. He would have turned thirty last week.

[@iartistdotme]

I watched Jessica from Three Rivers YT cook tongue and I wasn't sure I could do it. But I did just as she said and was shocked! It was very good. I'm so glad I tried it and think you will have same reaction - just great as long I don't have to see the whole thing laying there - Gross. I do really like liver IF it is cooked by pan frying, breaded, WITH onions. So good. But I know and understand the flavor is strange and for that reason I can't eat lamb - tried it but the smell just make me sick. So strange what our bodies tell us.Jess from Roots & Refuge made the iced tea from Tulsi or Holy Basil which I tried and now have it regularly - so refreshing. She also steeped it in boiling water like regular tea. I'm sorry your tail didn't turn out.. So glad to see your post and piglets - always so very cute.

[@joannahines6413]

Chelsea I have just acquired beef heart and beef tongue from a neighbor that wasn't interested in the organs. I have never cooked with them before. I'm very interested in videos on this when you go to use your organ meats. I need ideas. Thank you for sharing with us. I find your videos inspiring and give me great ideas. Sorry for your family's loss. My thoughts and prayers I send to you all.

[@margiemurray2147]

Chelsea, sorry to hear about your nephew. It has been over 30 years since my son was killed so know what your sister and all of you have been going through. You might have heard about basil tea on Roots and Refuge - last summer, I think. Take care.

[@lillie9117]

Love oxtail but do not like heart or tongue but I have watched tongue being cooked it is washed well and put into crockpot/ slow cooker with bay leaf pepper garlic fresh onion. Cook until tender and the outer skin will peel off then you chop it up and season make tacos. They are "tacos de lengua" tongue tacos all my family love. One question do you use the tripe from your beef?

[@shervin6711]

Love holy basil tea! Apparently you can use pineapple sage ( elegans) too! Roots and Refuge has a video about making basil sun teas! kzbin.info/www/bejne/a6qUnX2Ppt6sl68

[@christinehickey3679]

Beef tongue is wonderful! It's all meat really. We moved to the south in Tennessee. I can't believe how much per pound they want for it. Just won't buy it for that price! They use to give it away almost years ago! What a shame.

[@sistermaryam8204]

My family is from Spain. The oxtail is a choice meat that was only obtained once every year or 6 months because that is when you have slaughtered the animal for the family. We traditionally cut the tail at each joint which makes it easier to eat. It get pressure cooked for 1 w small amount of water, salt, and pepper and a bay leaf 🍃. Then while that is cooking… we have chopped 2 onions, garlic, and 3 large tomatoes and we start a sofrito which is the onions, 1 carrot, and 1 celery chopped small then adding the garlic and lastly the tomatoes. By the time the meat is done releasing pressure then add the sofrito to the pot and continue cooking down for a nice long while until all that collagen has broken down and add some parsley in the last 10 minutes. We eat it over potatoes or root vegetables and maybe rice. The dripping are very fatty. I would not waste them… put it in the fridge and skim off the fat and the rest is pure and delicious collagen.

[@jessicajackson9164]

My grandmother used to make red beans ox tail soup with dumplings (she was from Saint Martin, Dutch Caribbean) with tarrow root and sweet potatoes. The tail she would cut into 1 inch cubes and brown them like you did with onions, celery and tomatoes and then slow cook it for a really long time on simmer and it is so delicious. I’m happy you made the soup, it brought me so many good memories of my sweet grandmother.

[@lianerogers2665]

Just boil that beef tongue with taco seasonings. Or bake it with water and seasonings in a dutch oven. Don't forget to peel it when cooled.

[@beckyryan407]

You can make soup, spaghetti sauce, or anything else you use beef for

[@midorik759]

I boil the liver and the heart in deep pots, chop them up, and freeze dry them for my dogs. Great doggy treats😊

[@tiffanypoppema9188]

Roots and Refuge had a video on basil iced tea! Perhaps that’s where you saw it. ❤

[@lynngliottone2812]

Oh my...oxtail soup! I travel to the city to buy the soup, and the meat done in a red sauce at a super Spanish take out. Deelish. I also love liver... although calves liver is the best, sautéed with bacon, onions, and mushrooms! And as far as " Rocky Mountain Oysters" if they are battered right and not overcooked, bring 'em on!!!

[@cwbrownCaroline]

My best friend is Jamaican and he introduced me to it. Only food he cooks that doesn’t blow my head on it. I cook it in my crockpot, and make dumplings with it.

[@judyhaase809]

OX tail soup is my favorite yours looks great try cutting them up before cooking might help the look for you

[@mistymounthomestead8594]

WoW 🤩 garlic scapes already? I'm also in Canadian zone 4a/3b but I don't have scape coming up yet

[@debbygregurich543]

Ox tail is delicious 😊 make it into soup when ever I can get it

[@josiedelgado6523]

Beef tongue wash well and put in a pot with water you can put salt 3 bay leaves in the pot. Cook for about an hour depends how big the tongue is it could take 2 or 3 hours then just insert a knife see if its cooked through if knife goes in easy its cooked. take our of pot and remove the outer skin then you can slice it dice it and make taquitoes. Do you have access to corn tortillas? if you do then cut in small pieces add diced onion and cilantro and salsa to your taco.

[@lynhanna917]

I get soup bones from a butcher and there is enough meat around the bone that i don't need to add more. But i do add about five inches of ox tail and it absolutely makes the beef broth taste delicious. I tried just using the tail to make soup and i didn't like the taste. I tried a new butcher who sold me eight pounds of tail. It is one frozen lump so i will thaw it, make a broth and freeze that in half cup portions that can be added to soups or stews. Love the garden

[@dmlouer]

I live in Pennsylvania and the Canadian fires when the wind shifted blew all the smoke to the south. For a week we had a constant horrible haze and breathing was really hard especially with my asthma. I'm sure if you google NYC and PA for smoke haze photos, you'll find them. It was horrible. We have had some relief since Saturday and hopefully it stays that way.

[@bearzhere]

It is so true about the garden growing regardless! We are in MN and zone 4. 4 years ago we worked for a week planting the garden, it got all done on June 6th and 3 days later we had a horrible storm with straightline winds of 60 mph. I about cried when I saw the garden I had been working on since March, starting plants and tending things. Everything was just a 2 inch stub sticking out of the ground and I said well I guess we wont have any harvest this year. It all came back and was a heavy producing garden! I was amazed! I have a pack of oxtail in my freezer and I will be wondering how it will turn out for us. Thanks for sharing!

[@beckyryan407]

Beef tongue you make unbelievable tacos

[@karencroft1322]

I know you have family but you are never alone ❤🇨🇦

[@wendysgoats]

Being married to a Mexican tongue tacos is one of his favorites. Bake until tender, cool a little to be able to peel the outer layer off and the glands, cube, heat in a frying pan with a bit of oil or heat in microwave or how you would like and serve with pico de gallo and cilantro on tortillas. Corn is our preference.

[@lillie9117]

If you have a next time with oxtail cut it between the joints. they say we start the eating experience with our eyes. I promis it's great cut and very expensive in stores

[@robingirven4570]

Freeze Dryer tip: don’t waste electricity using the defrost - I open the door, aim a fan at it. Pull the gasket off and slide the ice out. Wipe it down, it’ll be ready to go in less than 2 hours! 😊 If you watch Roots & Refuge, Jess makes basil tea! My mom used to cook oxtails, when I was growing up in the 60’s.

[@carolynmiller1774]

Freeze Dry the liver and any organs you don't like and feed to your dogs as treats.

[@patprettyman2273]

Basil ice tea could be from Roots& Refuge, Jess makes it

[@jo-annjewett198]

Love oxtail! It makes great bone broth.

[@NicoleBarnes-rq7hx]

Your videos motivate me on my not so good days. We have a small family homestead and my husband works away from home everyday so it can be a lot for me some days with small kids. But watching your videos give me the boost I need to get up and get things done. Thanks for posting 🙂

[@cynthiafisher9907]

Are you also subscribed to Becky at Acre Homestead? She is also very inspiring!

[@minahaidari1203]

ox tale is very expensive in US. Well known in US.

[@svs1551]

It was fun hearing your “critiquing crew”. Kids will always tell you what they think when it comes food. 🥰

[@lisaanderson7909]

I have never used the cheek meat, but the ox tail soup is delicious. I hope you enjoy it

[@tammyyoung5279]

Beef cheek is soooo delicious! I use them when I make boeuf bourguignon, slow cooked, it is tender enough to cut with a spoon, and so yummy!

[@jacquiemouton9053]

Oxtail stew with a thick rich gravy is simply the best. A total delicacy in South Africa. Cooked in the slow cooker for a long time? Delicious.

[@mariagibson2567]

Freeze dry the liver and give them to the pups as treets

[@bellabailey1183]

I think I have to side with your kids that are nay sayers😅

[@theshizninja]

The ox tail shreds great and is good as beef and noodles

[@nancyalberghini7581]

You, are adventurous i just could not eat any of that

[@theresefreeland3762]

OX tail soup is wonderful.

[@phronsiekeys]

I love oxtails. I am surprised that given the quantities you cook that you don't have a big soup kettle. I have only ever had them from a store, and they are sliced across in circles, with chunks of meat around the circle. I don't think the long pointy part is sold in grocery stores. Probably better to keep that part for bone broth, I agree!

[@LittleMountainRanch]

I do have several big pots, but have never found a large enough Dutch oven.

[@cathybackus5159]

Oh yum!! Ox tail soup sounds so good. I make tongue sandwiches it's really hard to find it at the store here in Michigan unless you go to a butcher shop.

[@ChristFirstHomemaking]

I love oxtails! They are good stewed and baked low and slow. They can get fatty I just trim the fat if it's to much! I make a gravy to go on top and it is delish! I have to try basil tea. My basil isn't doing to hot right now. One failure/learning in the garden this year! I am surely taking notes for next year's garden

[@tdestefani]

My mother’s favorite food my grandma cooked for her was boiled tongue. It looks like ham when it is cooked and taste like ham. I have had oxtail soup and I remember it being a rich broth with bits of meat in it.

[@DianneNash-nh5vu]

Thanks so much Chelsea😘

[@kimkerley4218]

I was thinking the Harvest Right only gave $500 off during May. That’s wonderful sister 😊

[@LittleMountainRanch]

They extended the sale.😊

[@deno.520]

Thank you for always being true to yourself! As we prepare to move to our new property and begin our homesteading journey, I'm so glad to know I'm not alone in saying that I simply cannot eat liver. I want to like it but it appears to be impossible for me. I also appreciate that, despite the often gory parts of homesteading, you still get grossed out by things. You're helping me feel more normal (if being normal is even a thing. lol) Thoughts are with your family always.

[@LittleMountainRanch]

So grossed out! Testicles 🤮

[@deno.520]

🤣🤣🤣

[@deno.520]

🤣🤣🤣

[@leonieduncan6883]

Makes good soup

[@lillie9117]

Cheek meat makes great tacos !

[@meme7591]

I'm just curious what do you mean about a hundred percent is going to the memorial. Is the fund charging you or?

[@LittleMountainRanch]

I just meant I’m not taking any of it or anything like that. It all goes to my sister and her family. PayPal charges a small processing fee but that’s it.

[@mwall8687]

I love your channel and watch and enjoy everything you show us .my question is as a meat eater how do you feel when you are going to process your animals? I get meat from the grocery store and like to pretend they are not sentient being. Can you guide us through your thought process?

[@LittleMountainRanch]

Sure, that’s a great question.

[@kaybusby7507]

Don't think I could eat the tail either but it was a good try, tea sounds good and you can't go wrong with ice cream in my book. Thank you for sharing. God's blessings to you and your family.