edmonds
Full Fledged Farker
Oxtail cooked over red oak at low heat for 1.5 hours.
Then braised with vegetables in Dutch oven over low heat coals for 2.5 hours.
Meat removed from bones and reserved for different dish.
Bones added back to braising liquid for another 4 hours, strained, chilled, fat separated, gives about 1 quart broth.
Some of broth used to make bowl of pho with Asian spices (lightly spiced).
Broth poured over rice noodles with sliced strip steak (grilled over charcoal) plus fixings.
Then braised with vegetables in Dutch oven over low heat coals for 2.5 hours.
Meat removed from bones and reserved for different dish.
Bones added back to braising liquid for another 4 hours, strained, chilled, fat separated, gives about 1 quart broth.
Some of broth used to make bowl of pho with Asian spices (lightly spiced).
Broth poured over rice noodles with sliced strip steak (grilled over charcoal) plus fixings.
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