About those oxtails and the fat. If you also refrigerate the cooking liquid, it turns into aspic. I actually cut up the aspic into cubes and tossed it with fresh garden tomatoes for a delicious beef jello salad. Well, it was delicious to me. I think others might cringe at beef jello. This is with oxtails simply slow-cooked with a cup of wine and some water and salt. I don't know if the tomato-based sauce would turn to aspic, but if it did, that might be quite a treat.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 187.5lbs, press 75lbs and deadlift 200lbs