I have a freezer full of venison which we have been casseroling, currying, meatballing and cooking in a variety of other ways, so yesterday I told the wife “no red meat for a couple of days”. I went into the butcher shop to buy some chicken (chicken noodle soup) and some duck (duck legs roasted on sliced potatoes) when I saw these Jarret de boeuf looking at me and begging me to take them home. They are really just beef shin served on the bone, similar to osso buco but they looked very appealing.
A quick google informs me that the dish called Jarret de Boeuf is African in origin, with Chad being the place it is most associated with. So do I find an African/Chad recipe or go traditional U.K. and cook them in ale or Guinness. I shall ponder today whilst doing the Christmas shopping in the County Town of Chelmsford.
Whatever way I decide, they will be cooked today and left refrigerated in their sauce for an evening meal on Monday or Tuesday.
