small-pot oxtail


What happens if something that you normally boil in 10 quarts of water, suddenly finds itself in less than 2 cups? What will be different?

Travel with me on the road of kitcheneering experiment # 268 to find out.


Pic1: served as a meal
Pic2: served as a soup


This is what you need for 2 servings:


Pic3: raw oxtail
Pic4: in a very small pot
Pic5: dehydrated veggies


Pic6: simmer
Pic7: all done
Pic8: a concentrated stock

Test results

YES, there is a difference.

  1. Amazingly, the cooking time was considerably shorter than with a large pot, much more than the obvious that 2 cups of water take less time to boil than 10 quarts. I'm not sure about the reason for this. I wasn't overcooking the others, because the meat was not done there after that same time.
  2. I finished with about 6 cups of a concentrated stock instead of 10+ quarts of soup, meaning that less of the meat flavor went into the liquid.
  3. That conforms my subjective taste test that the meat seems to be more savory than when cooked in the big stock pot. It's not anywhere like a good steak, but it's certainly not like some soup meats that have about as much flavor as a 5-day old chewing gum.