/ck/ - Food & Cooking

[Anonymous No.11166495]

Oxtail

[Anonymous No.11166500]

Whooh-ooh!

[Anonymous No.11166505]

It’s objectively the best cut of meat on the planet.

[Anonymous No.11166821]

Based oxtail

[Anonymous No.11166851]

>inb4 1,001 angry posts about "hipsters" driving up the price

[Anonymous No.11166955]

>>11166495
Anyone got a recipe? I'm gonna give them a chance

[Anonymous No.11166994]

>>11166955

>salt/pepper heavily
>sear hard in a large rondo
>roast celery/carrot/onion with tomato paste in rondo
>deglaze rondo with at least a bottle of red wine
>oxtail back in, add garlic/thyme/black peppercorns/bay leaf/coriander seed
>fill with beef stock til oxtail is covered
>throw in a can of stewed tomatoes if youd like
>a good amount of sherry vinegar
>bring to boil
>cover with cartouche or parchment paper if youre too stupid to make one
>braise in oven at 300 for 2-3 hours, checking at 2 hours and again every 15 minutes or so til done
>remove, let sit for an hour, remove oxtail and strain juices, reduce and season to taste
>eat

wa la

[Anonymous No.11167005]

>>11166994
>strain juices
>not soaking them up with empty carbs
anon???????????????????????????????

[Anonymous No.11167010]

Is it true hipsters drove up the price?

[Anonymous No.11167037]

>>11166500
FPBP

[Anonymous No.11167081]

>>11167005

I mean you cold peel a couple taters and chuck em in while it braises. I usually keep the braise to make a sauce and throw the veg out but you could make a sachet w aromatics if you wanted to eat the veggies

[Anonymous No.11167211]

>>11166851
they did
that shit used to be like a dollar a pound
i member

[Anonymous No.11167214]

>>11167211

They did it with tongue as well.. whats next, cheek? Liver? Heart?

[Anonymous No.11167221]

>>11166495
looks like something hannibal would cook up, hannibal is a really fun show btw. 3 seasons, 64 hours.

[Anonymous No.11167241]

>>11166495
Best in stew

[Anonymous No.11167254]

>>11166994
I'll probably try this next week when I get paid, thanks Anon. I haven't cooked with wine, any red wine will do?

What do I eat with? What kind of starch or veggie or bread?

Is there a simpler, like a peasant tier recipe? Anything with grilling or just searing?

[Anonymous No.11167308]

>>11167254

It doesnt get any more peasant tier than braised meats, anon.. You can eat it with whatever you like. Potatoes of some kind, sautee some veggies, whatever. You cant grill or cook this cut quickly as its inedibke that way; it needs to be broken down.

I like braised dark greens like kale with a lot of sherry vinegar or lemon juice with it to cut through the richness.

>sweat garlic/shallot in oil, throw in greens, mix up, pan on high, good amount of white wine to steam the greens, cook til wilted, salt and pepper and sherry vin/lemon juice liberally

[Anonymous No.11167365]

>Next time we are gonna raise the price of osso buco.

[Anonymous No.11167372]

>>11166495
My Abuela would cook up rabo encendido every Saturday, but after the price went up because of hipsters, she couldn't afford it. Now she's dead and I'll never eat it again.

Culture Vultures can go to hell.

[Anonymous No.11167379]

>>11167372

You think beaners are the only people to have ever eaten oxtail?

[Anonymous No.11167386]

>I liked them before they were cool

[Anonymous No.11167441]

>>11166500
HAHAHAHAHAH

[Anonymous No.11167442]

>>11166851
>>11167010
They actually did

>>11167211
This guy gets it. Grandma used to make an oxtail stew when I was a kid in the 90s. We were poor as fuck but I remember that being a favorite.

It’s exactly what happened to lobster: People finally caught on to how good shit was

[Anonymous No.11167447]

>>11166495
Demand is pushing the price up. Cocksucker motherfuckers.

[Anonymous No.11167448]

Oxtail isn't better than other stewing cuts. Just get whatever's going cheap and don't worry about it.

[Anonymous No.11167472]

>>11167221
The last season was bad though until red dragon

[Anonymous No.11167493]

>>11167386
Well aren't you cool, then

[Anonymous No.11167770]

>>11167005
He says to reduce the juices into a sauce ya dingus

[Anonymous No.11167829]

>>11167214
Cheek probably and of course once they drive the price up it NEVER goes back down. Fucking hipsters. Starting to wonder when they'll go back to ruining seafood.

[Anonymous No.11167833]

eating a bull’s ass

[Anonymous No.11168165]

>>11166495
Sounds like a line in a new m&m song

[Anonymous No.11168184]

>>11167833
Based anatomy outlier

[Anonymous No.11168215]

>>11166495
home
or at least it was before i fuck errythang up

[Anonymous No.11168305]

>>11167254
Any dry red wine will work, i.e. not sweet dessert wine. Don't waste an expensive bottle since it'll lose all the subtle flavors while cooking but don't use something you wouldn't drink, either.

[Anonymous No.11168320]

>>11167829
Is beef cheek expensive?

[Anonymous No.11168407]

>>11166495
Can you cook them like ribs?

[Anonymous No.11168417]

>>11168407
That depends on how you cook ribs. If it's a dry cooking method, probably not.

[Anonymous No.11168419]

>tfw ox tails is fucking delicious but expensive as fuck

I'm 26, the last time I had ox tails was like, 13 or 14 or some shit. I can't even remember the last time my mom bought that shit.

[Anonymous No.11168597]

>>11166851
IT WAS FUCKING $2.99/lb BEFORE YOU DIPSHITS STARTED IN ON IT
NOW ITS $8.99/lb

FUCK YES I MAD

[Anonymous No.11168718]

>>11167833
>eating a bull’s dick
ftfy

[Anonymous No.11168727]

>>11167442
>>11167010
>>11167211
it's not 'hipsters'. it's everyone. everyone likes avocados. you aren't special

[Anonymous No.11168873]

>>11167214
Kidney

[Anonymous No.11168937]

>>11166495
My mom made ox tail soup every once in a while
Was pretty good

[Anonymous No.11168942]

>>11168937
Why would someones mother occasionally make a soup that isn't good?

[Anonymous No.11168975]

>>11167829
>it NEVER goes back down
Eventually every cut of meat will be too expensive and being vegetarian out of necessity will be the norm.

[Anonymous No.11169470]

>>11166495
Home.

[Anonymous No.11169519]

>>11166994
Nigga what the fuck is a rondo?

[Anonymous No.11169539]

>>11166495
I remember these being cheap to buy but i looked at them recently and they are going for almost $2 more per pound than chuck roast where I am.

[Anonymous No.11169541]

>>11166495
feels gook, man

:3

[Anonymous No.11169551]

it costs more than new york steak

[Anonymous No.11169568]

>>11167005
>strain juices, reduce and season to taste
strain the SOLIDS from the juices
reduce the juices
season the resulting sauce to taste
that's what he means
retard

[Anonymous No.11169824]

>>11167214
Gizards and hearts

[Anonymous No.11169843]

>>11169519

A basketball american who plays for the pelicans and is unusually adept at rebounding for a 6’2 point guard. He ets a lot of triple doubles and is an assist machine.

>mfw i actually meant a “brazier” or braising pot

[Anonymous No.11169851]

>>11167386
>Hipstler
Hehehe

[Anonymous No.11169917]

>>11166495
>pan
>hot
>and just a DRIZZLE
>
>
>
>of olivoil.

[Anonymous No.11169925]

>>11168320
I've personally noticed the price has started rising in my area. So I personally think cheek meat is going to be what Hipsters ruin next.

[Anonymous No.11169933]

>>11169519
the best castlevania game

[Anonymous No.11170082]

>>11169519
The name for the area in Dark Souls, below Firelink Shrine, as said by someone in a hilariously racist Asian accent.

[Anonymous No.11170095]

>>11168727
avocados suck

[Anonymous No.11171196]

>>11167448
like hell it isn't.
Beefy tasting beef and yuuuge amounts of collagen. Plus, sucking the veins out of the holes is to die for.

[Anonymous No.11171205]

>>11168597
the price got jacked a few years back when cattle herds were sold off or died due to drought and weather.

cattle herds have rebounded, but not a single beef product has decreased in price here, smack dab in the middle of some of the largest, most disgusting feedlots on the planet.

[Anonymous No.11171224]

>>11166500
Based Whooh-ooh! poster

[Anonymous No.11171226]

>>11166495

[Anonymous No.11171251]

>>11166500
when im pins and im needles