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Hey……. That sounds good. I’ve always been partial to cuts some beef etc. that are tough but improve after braising slowly.
Here’s something you might enjoy. I’m thinking about making that soup after simmering the oxtails slowly in the sous vide. I have all the…â€ingredaments…â€
I would normally have seared them off then braised them slowly until nothing but bare bones came out and the collagen-rich soft tissue dissolves into the broth.
But I wanted something really special. I barely seasoned them, a dash of salt and pepper in the bag and a squirt of oyster sauce. It's some of the richest meat on the animal.
Just served them over some mashed potatoes with the incredibly rich gravy.
Oxtails have been almost impossible to get lately.
Oxtails have been almost impossible to get lately.
Wonder if all the ox-gorers are down with the Covid?
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
