- Aug 5, 2018
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- 3,298
So I have been saving this package of tail for the right time and almost gifted it at Christmas. Glad I didn't!
Hope i dont forget anything since i am running off of memory here! This cook took awhile, for a few reasons! First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish.
Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.
The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). I like my veggies to have a touch of "crunch" still in them and not mushy!
Wife made the bread and I skillet fried the Brussel sprouts in with the smoked bacon and then topped with blue cheese crumbs.
The tail pieces were like eating beef drumsticks!
EDIT, I almost forgot about the coolest part!
Hope i dont forget anything since i am running off of memory here! This cook took awhile, for a few reasons! First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish.
Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.
The next day I added some potatoes, then later on added the carrots, onion, celery and sweet corn (frozen from last summer). I like my veggies to have a touch of "crunch" still in them and not mushy!
Wife made the bread and I skillet fried the Brussel sprouts in with the smoked bacon and then topped with blue cheese crumbs.
The tail pieces were like eating beef drumsticks!
EDIT, I almost forgot about the coolest part!
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