Discussion
Right, I know its a long slow job, but any decent recipes anyone can recommend, I want it to be a stunner, so as simple or as complex as you like.
I paid next to nothing for it and am trying to convince a few friends its the
future of cooking, the cheap cuts cooked longer. Have done Lamb Shoulder, Brisket, Shin etc, but have always wanted to do oxtail.
Over to you.
PS- the more wine included, the better.
I paid next to nothing for it and am trying to convince a few friends its the
future of cooking, the cheap cuts cooked longer. Have done Lamb Shoulder, Brisket, Shin etc, but have always wanted to do oxtail.
Over to you.
PS- the more wine included, the better.
Zen. said:
Oxtail is lovely cooked in ale, it benefits from being cooked then placrd in the fridge overnight, skim off the fat then cook for a further hour.
+1 for this.Slow cooking of cheap cuts of meat is indeed the future. I do a mean wild boar ragu - cut into chunks and cooked for 3-4 hours in wine, tomatoes etc, then the meat is mushed up with a wooden spoon. Much nicer than using mince.
ok, it went in for 8 hours overnight at 100 degrees. looks pretty special. just going to skim the extraordinary amount of fat off, ready for warming and serving later.
cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
TIGA84 said:
ok, it went in for 8 hours overnight at 100 degrees. looks pretty special. just going to skim the extraordinary amount of fat off, ready for warming and serving later.
cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
I'm salivating - how does it taste??cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
Melman Giraffe said:
TIGA84 said:
ok, it went in for 8 hours overnight at 100 degrees. looks pretty special. just going to skim the extraordinary amount of fat off, ready for warming and serving later.
cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
I'm salivating - how does it taste??cooked it with onions, carrots, bottle of red, pint of stock, couple of star anise, couple of garlic cloves and a bay leaf. smells awesome, looks sticky and lovely.
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