[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 370 KB, 1386x2108, 30B2A55B-A895-4753-B666-A448D21F851D.jpg [View same] [iqdb] [saucenao] [google]
11891812 No.11891812 [Reply] [Original]

Oxtail is objectively the most delicious meat.

>> No.11891829

>>11891812
Has to be one of them. Have you tried beef cheek yet? It's the only cut that's challenged tail for me yet.

>> No.11891831

>>11891829
This nigga knows what's up.

>> No.11891882

>>11891829
Beef cheek is also delicious yes

>> No.11891890
File: 2.17 MB, 480x270, 1459400279717.gif [View same] [iqdb] [saucenao] [google]
11891890

inb4 a 20 year old complaining about "kids these days" and how "hipsters" (anyone who isn't an inbred retard) are ruining everything and everyone should just eat rump steaks.

Pic related it's /ck/ trying to cook.

>> No.11891893

>>11891829
Beef tongue is all the way at the top my man

>> No.11891895

>>11891829
Based and beefpilled

>> No.11891913

>>11891893
I've always wanted to try tongue but London is so faggity that people only want commercial looking cuts packed in plastic so there's no demand for anything else. It's even kind of hard to get cheek in most supermarkets now

>> No.11891920

>>11891913
Your problem is being middle class, not being in London. Go to a high end butcher or a very low end butcher.

>> No.11891940

>>11891920
I'm lower class, I shop at a cheap supermarket. There are no white butchers left in London. Well at the very high end there is but I'd be paying novelty prices

>> No.11891958

>>11891812
tried oxtail recently I enjoyed the flavour but feel as though I might have cooked it in an underwhelming manner. made oxtail ragu from food wishes. Any other more interesting recipes to try?

>> No.11891964

i might bike up to the carrib place for some oxtail but it's raining so i might just walk across the street for lamian
i'm going back to work tomorrow so i must treat myself one way or another

>> No.11891991

>>11891890
Jack is still salty that people criticized him for completely fucking up Yorkshire pudding and not knowing it.

>> No.11893777

>>11891958
Just braised in beef stock is good enough

>> No.11893779

>>11891958
Jamaican oxtail is one of the best foods ever, google how to cook it.

>> No.11893797

You obviously havent had Bbq boerwors

>> No.11893823

>>11893779
Based and Bless up

>> No.11893835

I'm a fried bologna kinda guy.

>> No.11893863

>>11891940
How about going to some towelhead butcher? They should have reasonable prices

>> No.11893970

>>11893863
Fuck them, I don't want to step foot inside.

>> No.11894006

>>11891913
Where in London kiddo?
if South West I can suggest a few places, otherwise go to smithfield and fulfil your carnist fantasies
>>11891940
there are, my butcher in tooting was a white family guy who sold the best pork in town for a silly cheap price

>> No.11894053

>>11894006
I'm in live in East but I'm all around inner London. Smithfield seems great but you have to be the like 7am don't you?

Do you know any butchers around Brixton or Notting Hill?

>> No.11894089

>>11893970
Ping pong butchers generally have it at good price.

>> No.11894125

>>11894053
there are a fuckton in Brixton, but nothing good on Electric ave
The South americans inside the market are your best bet
If you end up in Tooting - Stannards in the market is my absolute favourite - and there is a fishmongers in broadway market that does seriously cheap, seriously fresh fish
Smithfield is open weekdays from 2am till 6am, but a lot of the good offal is gone by 3 or so. Go with a few mates and load up on meat for 20 quid or so each - I spent 25 last time and got an entire pork belly, a flat iron, some foie gras, and a big bag of oxtails as well as 8kg bones and a few heads

>> No.11894929

>>11894125
>>11894006
Europoors please leave

>> No.11894952

>>11891829
Eat cheek 7 days a week

>> No.11896352

>>11894952
me too haha. my bfs :)

>> No.11896371 [DELETED] 
File: 143 KB, 220x400, 1517591871697.webm [View same] [iqdb] [saucenao] [google]
11896371

>>11891812
wrong

>> No.11896464

>>11891812
Beef belly is really good.

>> No.11896477

crack sip oxtails used to be cheap

>> No.11897064
File: 518 KB, 500x715, 1471648794354.gif [View same] [iqdb] [saucenao] [google]
11897064

>>11896371

>> No.11897495

>>11894125
I never go as far as tooting, I'll have a look in Brixton market as I'll pass there soon.

That sounds amazing, when I have a nice house and a dead body freezer I'll load up on everything. It won't be worth it to kill myself waking up that early for a couple bits (shared house limited freezer space).
>>11896371
This is too funny, how do you send this over WhatsApp? Webm doesn't work.


>>11896371

>> No.11897545

>>11891829
Beef cheek is my favorite braising cut of beef for sure. Oxtail holds the spot of the absolute unrivaled best piece for making stocks and broths though. Just enough meat to give it depth and complexity of flavor, so much connective tissue to give the stock body... too bad it's become insanely expensive. I used to make broth with like 75% oxtail, now I can't reasonably afford to be doing that unless I'm doing it for a really special occasion.

>>11891812
>most delicious meat
Not so, I think. I'd rate good dry-aged duck, elk, and probably a few heritage breeds of pork or wild boar crosses above oxtail.

>> No.11897565

>>11894125
>25 quid
>an entire pork belly, a flat iron, some foie gras, a big bag of oxtails, a few heads and 8kg bones
Jesus fuck that is absolutely insanely cheap. Most places where I live just the pork belly would probably run you almost that whole amount of money.

>> No.11898801
File: 101 KB, 960x698, 48225518_10156934670064717_7797580221867098112_n.jpg [View same] [iqdb] [saucenao] [google]
11898801

>>11894929
sorry Hank
we r here to stay (not in the eu mind)
>>11897495
also if you're in clapham - there is a phenomenal fishmongers by Clapham South station - Moxon's
all the yuppie stuff as well as odds and sods and a fair bit of cool bycatch
>>11897495
I always go with a few friends and have a big big fry up in the morning, after breaking it all down (sometimes buying half pigs and the like)
>>11897565
To be honest, I know a few guys and that stuff was all good deals, but there are plenty to be had if you know where to look
Belly was about 6kg - 10 quid
Flat iron was 1.1kg - 4 quid
foie gras was half a lobe, frozen - 5 quid
oxtails I didn't weigh, it was all chopped bits that made 15l of nice stock - 3 quid
the heads and bones were thrown in for the change I had
getting it back is the hard bit, I used to stuff a hiking backpack and cycle it across the city, sometimes with the head(s) in my basket
It is really best for offal and odd-cuts that noone knows/likes or whatever is a deal

>> No.11900351

>>11893779
Based yank