Check on the beef ribs, thank you. They look like they have a fair bit of meat on them, and I've quite gone off 'normal' stewing beef, including gravy beef. Actually, probably most stews in general. I can't seem to make have very different tastes, iykwim.

Thanks for the hints on growing leeks. Since I have no garden beds, I would probably grow them in one of those tall polystyrene boxes. Oh, also thanks for the temp and time hint for casseroles.

Bear, not sure I've seen banana shallots, but I know I haven't been looking.
Think I might pass on making anything with the silverside stock. I found a great recipe for it, but it uses orange, cloves and golden syrup. It was delicious so I will make it again like that, but I don't imagine using this sweet stock for anything.
I never knew about cooking beef in the sun, I don't think.
The oxtail that I have seen doesn't look like a whole tail, its already cut up and prepackaged. I thought an ox tail was longer than what this seems. I suppose I could ask the butcher for one that hasn't been cut up yet.

PS, I actually started this post yesterday, but for some reason or another I kept getting pulled away from the computer. The half written post even survived the computer getting turned off by my little darling this arvo!