Amanda wants a beef stew. I have ox tail and beef Occo Busso.
Which would you use for a nice beef stew and what recipe would you recommend? I recognize both are probably good for stew but picking just one this time.
I am smoking 2 racks of St Louis Ribs with Blue’s Hog raspberry chipotle BBQ sauce and Porter Road pork brisket for my daughter’s birthday. Amanda doesn’t like pork so this is for her.
I saw the “Stout or beer” and immediately said, “No! Just no.” LOL
Stout all day and every day. Sure “some” beers/ales are more robust…but I’ve never had a lager that could compete. So yeah, stout.
This article style reminds me of the “food section” Los Angeles Times. I use to read them every week religiously. Still have some cut out and taped to an index card. 2 article recipes are still a favorite today. Great memories.
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The first thing I think of is “old skool” British oxtail soup…or maybe a Hawaiian version. The Hawaiian one is usually much thinner than some others and is very much Asian inspired, using ginger, star anise, and the like.
Regardless, I don’t think one can go too far wrong when starting out with oxtails. (Or veal shanks for that matter.)
And leaning into a Jamaican flavour is never a bad thing IMO.
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Osso buco. I just did a beef shank with beans stew. Salted it. Later, cut the meat off the bone into bitesize chunks, seared them, then tossed bone and meat into partially cooked dry beans, simmered for a couple hours.
She still picked the original osso buco so I am doing Chef Jean Pierre’s version which I am happy about. I am using both the ox tail and osso buco meat as after trimming the fat from the ox tail I don’t think I will have much left so less than 3 pounds of meat in the end.
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