Oxtail is almost always braised or pressure cooked. A very tough cut that needs a long cooking time to become tender. A common ingredient in Carribean cuisine.

quote:

Originally posted by RogueJSK:

quote:

Originally posted by Aglifter:
Oxtail

I've heard of oxtail before, but only in the connotation of Asian-style soup. Is that's the only/primary way to prepare it?

quote:

Originally posted by Aglifter:
tongue

There's a large Hispanic population in the area, with lots of authentic taquerias around. So Lengua tacos/tortas are pretty common around here.

quote:

Originally posted by corsair:

quote:

Originally posted by lyman:
curious as well, they are just Boston Butts sliced , and quite delicious grilled ,

we sold a ton of them here in VA at every store I ran

wondering if the locals (to you) cut at the wrong angle?

I've found pork steaks off the shoulder or butt to be much better than pork chops. Because pigs are raised to be lean, the majority of chops we get/see these days are pretty lean and have very little intramuscular fat, ergo flavorless without any rub or marinade.

when I started, fat back would come in either trayed already or vacuum packed, and would be thich, as in some of it was 2 inches thick, and the bone in loins (full loins, with shoulder and blade end) would have 1/2 to an inch of fat on them,

when I left the cutting room, the pork was as you said much leaner, internally, but also with very little of a fat cap on them,
and most cuts were brined (injected with a light solution)

Anyone not considering TriTip, you don't know what you are missing.
Didn't grill it this time, decide to try to Sous Vide.
12 hours @132 then 10 hours @124 > got a recipe off YouTube for a 24 hour cook but while the times are slightly different ~ the results are the same.
Then Pan Sear.
Awesome and tender.



Even finished off the last 6oz at breakfast this morning.

That does look good, but a bit labor intensive for me. I'm surprised that 12 hours in a bath didn't turn it to mush.

For me, tri-tip gets my peppery rub and is tossed on the Yoder at around 175-200 until medium rare. It's probably my favorite cut of beef.

3 tsp pepper
2 tsp salt
1 1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground rosemary
1/2 tsp cayenne

The butcher/meat counter at the local, independent grocer we patronize offers “petite” sirloins. Smaller 1/2#(+) to 3/4# sirloins. Internet calls it a cap or end portion off the sirloin. We like because we can have individual portions without getting a single large sirloin.

quote:

Originally posted by Gustofer:
That does look good, but a bit labor intensive for me. I'm surprised that 12 hours in a bath didn't turn it to mush.

Almost zero labor other than filling a pan and setting the temp.
Pan searing takes five minutes.
FWIW, it's 22 hours total and no mush at all.
I have another recipe I got from Guga for beef short ribs @ 48 hours that is to die for.
Normally I am a fire aka BGE guy but this bath-mode can achieve some pretty amazing results.

I grew up in NJ and we had something called a London Broil. There was the Oyster Cut and I think there was a Flat Cut.

It was inexpensive, lean and tough, but prepared properly, it was a good cheap way to feed a large family some beef that approximates steak.

A typical London Broil was bought at the grocery store butcher shop, weighed about 1.5-2 lb and was about 1.5" thick. There was no bone and only a little grizzle.

You marinated it in Italian Dressing/Worcestershire Sauce/Soy Sauce/Hot Sauce/Lemon Juice/Tomato Juice or whatever you preferred along with some onion powder and garlic powder and seasonings for about 4 hours before you grilled it on the BBQ or broiled in the oven.

Cooked to medium rare and then sliced very thin and shared with the family. It cost only a little more than hamburger, but was whole muscle meat like a steak.

I moved to the Midwest years ago and nobody seems to know what a London Broil is.



We do have Eye Round here, another low cost cut of beef great for roasting to medium rare then slicing thin for serving. Add a mushroom Au Jus and you've got a winner.

London Broil, being very lean, makes a great jerky meat if one is so inclined.

quote:

Originally posted by clang:
I moved to the Midwest years ago and nobody seems to know what a London Broil is.

It is availble here in flyover country. This at Safeway @ $4.47/lb.

London Broil Top Round Steak

I love a flat iron. And ox tail is possibly my favorite beef, but only for someone else to cook.

We eat a lot of Tri Tip, almost no other steaks. I grill it on my Weber kettle and it comes out great. When Oak Ridge Rubs was closing I got a good selection, Santa Rosa is great for Tri tip.

quote:

Originally posted by bald1:
It is availble here in flyover country. This at Safeway @ $4.47/lb.

London Broil Top Round Steak

Nice - Happy Grilling

Santa Maria is the traditional Tri Tip rub.

I also stocked up on Oak Ridge. Unfortunately I am almost out. They made some great stuff.

quote:

Originally posted by UTsig:
We eat a lot of Tri Tip, almost no other steaks. I grill it on my Weber kettle and it comes out great. When Oak Ridge Rubs was closing I got a good selection, Santa Rosa is great for Tri tip.

My mother used to marinate London broil in lemon juice, then serve it with a parsley lemon butter sauce…

One of my favorite meals as a kid. (Still is.)

Did anyone ever try using a jaccard on one?

Three pages and no one has mentioned the king of all steaks? The best steak you can possibly have is a cap steak, which is just the top flap of muscle from a whole rib roast.

Remove it, roll it up, cut it into pinwheels.






Also, flat irons are awesome.

quote:

Originally posted by bald1:

quote:

Originally posted by clang:
I moved to the Midwest years ago and nobody seems to know what a London Broil is.

It is availble here in flyover country. This at Safeway @ $4.47/lb.

London Broil Top Round Steak

we used to get bags of Chuck Shoulder Pectorals and put them in a #10 tray, and sell themn

used them moslty cut up in sections and dropped thru the Cuber a few times (rotate each time you drop it thru)

quote:

Originally posted by Skins2881:

Also, flat irons are awesome.

Indeed! As previously posted we now buy flat iron steak by the case and have them packaged to suit us. Cost per pound, even paying for the whole case including waste, is VERY economical!

Brazilian steak houses here do wonders with flank steak; probably my favorite cut from them.

I see no one has mentioned beef heart; a wonderful cut of meat (it is a muscle after all!). It does have a somewhat different taste than typical beef cuts but I like it very much.
My mom would remove the chordae tendon stuff and any caps of fat on the outside, then cut it into thin slices against the grain then lightly bread it and fry it with a side of grilled onions when I was a kid. I've since done it without breading. I find it is best when cooked to medium rare.