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ChasnotRobert
@Dooks-Fatberg
I'm oxtail (plus pork ribs and sausage) raguing again right now. The basic Contaldo recipe as before.
I had a rush of beef-fat congealed blood to the head in William Rose in E Dulwich yesterday and bought 1 kg of steak mince, three big bits of oxtail, three big pork ribs and four big gloucester old spot sweet chili sausages all for under £20. Was intended for meatballs for last night with enough for leftovers, stocking the freezer AND a huge ragu. I'm meat packed.
Meatballs were half of the steak mince and all of the spicy sausage meat. Added salt, pepper, fennel seeds, chilli flakes, garlic, parmesan and breadcrumbs made from (hipster alert) multigrain sourdough. No egg because I didn't have any. 15 mins in a hot oven and leave to cool till the sauce is done.
Made the Polpo tomato recipe which a cheffy friend assured me was foolproof. You just poach the meatballs for 15 mins in the finished sauce and eat with fettuccini. Delicious. Only used half the steak and have 12 leftover in the fridge plus another 2 dozen and a big container of sauce in the freezer.
Now i'm making the ragu which will be for post BDW do dinner tomorrow and will stock the freezer.
Still have half a KG of steak mince and one pork rib left over. Probs all going in the freezer too.
*meatsweats