Short Ribs and Oxtail

[Boris_A]

this recipe for oxtails, and it's amazing.

I use a similar, less complicated one for whole beef shank. Cooking time and method is about the same.

[balex]

Thanks Moby -- I see a long and awkward session in the butchers looming.

[MobyP]

Interstingly, I've found that in all of the butchers where I've a pain in the ass, they become invested in you as a customer, and more often than not are full of questions the next time you walk in. The simple truth is that most people have very little understanding of what they're asking for, and only half-an-idea of what to do with it when they get home (I have some understanding, and about three-quarters of an idea, so I'm slightly ahead). When I go in with questions about marbling, and collagen, and requesting advice, so far the response has been great.

[Boris_A]

Now I can point in peace.

Moby, if ever interested in Austrian 'Gekochtes Rindfleisch' (boiled beef), here are the cuts to be known by the connoisseur.

[balex]

I did this quite a lot in Italy with pork when I was into BBQ. Getting the right bit of shoulder was tricky until I worked out that it was called neck not shoulder and then it was easy. But yes, in general they like dealiing with something a bit unusual.

[MobyP]

Now I can point in peace.

Moby, if ever interested in Austrian 'Gekochtes Rindfleisch' (boiled beef), here are the cuts to be known by the connoisseur.

Thanks Boris A. Alas my German is not what it should be.

[MobyP]

Why are these two traditionally unpopular cuts of beef so expensive? I cannot find them for less than $4.00 a pound up here in Seattle. Should I start shopping the Asian markets?

Ben

To return to the original post, these Niman Ranch short ribs were the best I ever found in the states, but they have since doubled the price - 45 dollars for 2-3 pounds!