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TdeV

TdeV


Sequence corrected.

So, I don't have a band saw.

 

One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut.

 

Spice mixture from Bruce Aidells: onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Spice mixture shaken over oxtail. Oxtail broiled about 10 minutes per side (2) at 450ºF in regular oven.

 

I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail.

 

More from Bruce Aidells: 2 cups each red wine/commercial beef stock, Brought to a boil, then turned low. 

 

I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF, then after 60 more minutes, down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

 

 

TdeV

TdeV


Sequence corrected.

So, I don't have a band saw.

 

One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut.

 

Spice mixture from Bruce Aidells: onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Spice mixture shaken over oxtail. Oxtail broiled about 10 minutes per side (2) at 450ºF in regular oven.

 

I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail.

 

More from Bruce Aidells: 2 cups each red wine/commercial beef stock, Brought to a boil, then turned low. 

 

I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF thereafter, after 60 more minutes, I turned down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

 

 

TdeV

TdeV


Sequence corrected.

So, I don't have a band saw.

 

One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut.

 

Oxtail broiled about 10 minutes per side (2) at 450ºF in regular oven.

 

I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail.

 

2 cups each red wine/commercial beef stock, onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Brought to a boil, then turned low. This is a recipe from Bruce Aidells.

 

I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF thereafter, after 60 more minutes, I turned down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

 

 

TdeV

TdeV

So, I don't have a band saw.

 

One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut.

 

I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail.

 

Oxtail broiled about 10 minutes per side (2) at 450ºF. 2 cups each red wine/commercial beef stock, onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Brought to a boil, then turned low. This is a recipe from Bruce Aidells.

 

I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF thereafter, after 60 more minutes, I turned down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

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