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Joined: Jan 2009
Posts: 1,989
Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 1,989 |
Tail and tongue are the jam!
Lengua tacos….mmmm Those are my favorite tacos! Man they’re good.
America, Our Country and we’re taking it back.
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Joined: Sep 2011
Posts: 60,912 Likes: 14
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,912 Likes: 14 |
Buy some hot dogs, or bologna.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Nov 2003
Posts: 67,738
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,738 |
Cuban style Oxtail is amazing
Three pounds oxtail segments Flour, salt pepper, all mixed together Vegetable oil Two large onions, sliced thin 4 carrots, sliced thin One large tomato, diced 4 or 5 (or 6 or 7) garlic cloves. Two large red potatoes Bay leaves Oregano, thyme, ginger, salt, black pepper 4 cups beef broth, One cup red wine, An Argentine Malbec is suggested Two tablespoons tomato paste Two tsp beurre manie
Flour the Ox Tail joints, using a skillet, brown the Oxtails in the vegetable oil Remove, and place in a Dutch oven. In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally. Remove the lid, and add the potatoes, cook another 45 min. Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time. Serve with some of the gravy over the meat, and over the vegetables
Sam......
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Joined: Apr 2019
Posts: 4,848 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Apr 2019
Posts: 4,848 Likes: 4 |
Tongue, Liver and followed by New288s "oxtail" is about to get me bruised as my tongue slaps my face. It has always been my contention the more the bone, better/richer the flavor.
To that end I am on the search where the shank is the star flavor. The saying I always heard was "The closer to the bone, the sweeter the meat." Applies to thin wimmen, too.
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Joined: Aug 2002
Posts: 19,108
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,108 |
Oxtail has got pricey, but good. Liver? Partial to pork liver with white tail deer a close second. Chicken livers a distant third. Been years since I have eaten tongue. I keep thinking about deer tongue, but they are small, and don't seem worth the effort. miles
Look out for number 1, don't step in number 2.
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Joined: Nov 2015
Posts: 14,744 Likes: 5
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2015
Posts: 14,744 Likes: 5 |
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Joined: May 2005
Posts: 1,827
Campfire Regular
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Campfire Regular
Joined: May 2005
Posts: 1,827 |
I don't like chicken livers so much, but I do like breaded and fried chicken gizzards. I know,, I may need therapy.
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Joined: May 2010
Posts: 7,360
Campfire Tracker
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Campfire Tracker
Joined: May 2010
Posts: 7,360 |
Chicken livers and hearts sautéed in olive oil and white wine with appropriate spices and a loaf of good Italian bread is a great dish
"When the going gets weird, the weird turn pro." Hunter S. Thompson
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Joined: Aug 2002
Posts: 19,108
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,108 |
Been a long time but I seem to remember Tame rabbit livers being damn good. miles
Look out for number 1, don't step in number 2.
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Joined: Nov 2015
Posts: 14,744 Likes: 5
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2015
Posts: 14,744 Likes: 5 |
Chicken gizzards are to chewy
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Joined: Aug 2017
Posts: 9,071 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,071 Likes: 1 |
Tongue and heart are just muscle cuts.
I've gone to adding my liver to my burger. Maybe 10% by weight in my grind.
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Joined: Jul 2006
Posts: 2,743
Campfire Regular
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Campfire Regular
Joined: Jul 2006
Posts: 2,743 |
Basque-style boiled then marinated beef tongue is a favorite of mine. If you want the recipe, google Woolgrowers pickled tongue. It's really not pickled, however.
Last edited by super T; 02/28/24.
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Joined: Sep 2011
Posts: 45,202 Likes: 18
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2011
Posts: 45,202 Likes: 18 |
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
member of the cabal of dysfunctional squirrels?
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Joined: Aug 2002
Posts: 19,108
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,108 |
Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles
Look out for number 1, don't step in number 2.
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Joined: Nov 2013
Posts: 3,787
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,787 |
Basque-style boiled then marinated beef tongue is a favorite of mine. If you want the recipe, google Woolgrowers pickled tongue. It's really not pickled, however. I looked up the recipe, I'm gonna give that a try. Sounds great.
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Joined: Jan 2005
Posts: 38,890 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,890 Likes: 4 |
The older I get, the more they mumble.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Jun 2009
Posts: 3,985 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Jun 2009
Posts: 3,985 Likes: 2 |
Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles Me either, I’ve seen recipes that have stated not to leave out the bay leaves. I’m not sure what they add to a dish.
"I was born in the log cabin I helped my grandfather build"
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Joined: Jan 2005
Posts: 38,890 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,890 Likes: 4 |
Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles Me either, I’ve seen recipes that have stated not to leave out the bay leaves. I’m not sure what they add to a dish. They add the possibility of being forgotten, ingested, and tearing up the digestive tract.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Jul 2005
Posts: 5,689 Likes: 3
Campfire Tracker
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Campfire Tracker
Joined: Jul 2005
Posts: 5,689 Likes: 3 |
Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles Me either, I’ve seen recipes that have stated not to leave out the bay leaves. I’m not sure what they add to a dish. They add the possibility of being forgotten, ingested, and tearing up the digestive tract. We put a couple of leaves in pickle jars when we can them. The tannins in the bay leaves are supposed to help keep pickles crunchy. Other than that, we never use them for anything.
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