Text 19054, 106 rader
Skriven 2011-12-14 11:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Short Ribs 357
======================
 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> I can get short ribs for $2.99 a pound at Coronna's, the little
 DSac> neighborhood butcher where I get most of my meats. And they are
 DSac> generally pretty damn gorgeous.
 DSac> Most of the supermarkets around here, though - the prices are
 DSac> more in line with what you're finding.
 DS> The beef that I had at the Double-T diner had no bone, and was quite
 DS> lean.

Some kind of chuck roast, probably. Not near the rib at all
I would suspect.

 The short ribs that I see in the stores here seem to be 30% or
 DS> more bone and 20% or more fat.

That's what I see as a proper short rib. From bottom to top,
membrane, bone, meat, fat, meat, fat. It's a great cut for
long cooking, but it has gotten quite fashionable (and
expensive) of late, leading to counterfeiting and other
shenanigans. Plus fat isn't so fashionable any more.

 All the more reason why we are
 DS> considering chuck steak when it comes on sale.

A sometimes successful sub, and one that the restaurateurs and
caterers do all the time. A tipoff is when they use just any old
part of the chuck, there's often no interior layer of fat. It is
possible to deftly trim across the rib to glean the meaty part
by itself, but that's defeating the purpose of the cut.

 I'm also considering
 DS> what the stores call ox-tail, but that is usually priced high also. 
 DS> It does have a decent marrow bone, and fairly lean meat with only 10%
 DS> fat or so.

I wouldn't get oxtail hoping for much marrow. It distinguishes
itself mostly by the gelatin that adds body to the cooking liquid.
One good thing about all the gelatin is that when it melts off,
it serves a similar function to what fat does in other cuts, and
so the meat off an oxtail, sufficiently cooked, can be very
tender and delicious.

Braised Oxtail Stew
cat: Chinese, beef, main
Yield: 4 servings

5 lb (or more) oxtails, cut into pieces, fat trimmed
Kosher salt and ground black pepper
2 Tb (or more) vegetable oil
1/2 Shaoxing rice wine or dry sherry
2 c low-sodium beef or chicken stock
1/3 c dark or regular soy sauce
1 1/2 Tb brown sugar
2 star anise, broken into pieces
2 whole cloves
4 lemongrass stalks, trimmed and bruised
3 scallions, trimmed and cut into 2" lengths
6 sl fresh ginger
4 garlic cloves, peeled
3 (or more) Thai chili peppers, cut into 1/2" lengths
10 oz fresh or dried whole shiitake mushrooms, stemmed
- re-hydrated if dried
1 lime, zested and cut into small wedges
2 scallions, thinly sliced on the diagonal, for garnish
cooked jasmine rice, for serving

Heat oven to 300F. Season oxtails with salt and pepper.
Heat 2 Tb oil in a large ovenproof pot with a tight-fitting
lid. Working in batches if necessary to avoid crowding,
brown oxtail all over, removing each piece when done. Add
oil as needed.

When done browning, pour off extra fat from bottom of empty
pot and set pot over high heat. Add wine and bring to a boil,
scraping up browned bits. In a bowl, mix soy sauce and sugar
with 2 c stock and pour into pot. Add lemongrass, peppers,
star anise, cloves, lengths of scallions, ginger, and garlic
and bring to a boil. Turn off heat. Return oxtails to pot
and add lime zest. Cover and transfer to oven. Cook 1 1/2 hr.

Turn over pieces of oxtail, cover again and cook 1 1/2 hr
more, or until oxtail is very tender. Remove oxtails from
pot and strain sauce into a separate saucepan; discard
contents of strainer. Transfer oxtail pieces back to ovenproof
pot. Cover oxtails and sauce and refrigerate overnight.

The next day, heat oven to 300F; remove oxtails and sauce
from refrigerator. Lift off any fat on surface of sauce
and discard. Gently warm sauce until liquid, then pour
over oxtails and stir in shiitake mushrooms. Cover with
foil or a lid and bake 30 min.

Uncover, stir, and raise oven temperature to 400F. Cook,
uncovered, 15 min. Stir again and cook another 15 min, until
hot and glazed thickly with sauce. Remove oxtails from oven
and serve over rice. Sprinkle each serving with thin scallion
slices and squeeze lime juice over oxtails.

Adapted by sundaynitesupper.com from Jennifer McLagan,
Bones: Recipes, History, and Lore


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