Food

And anyone who says otherwise can fick off to the other side of the planet.

Last time I went to Markthalle 9 in Berlin I realized that Big Stuff Smoked BBQ now also have a bar vis-a-vis the truck -

I'd expect more from a Front Line resident...

@>>>>>> not doing a traditional west indian oxtail, this one was cooked in a combination of passata, veggie stock, Guinness and the soy based marinade I'd seasoned the oxtail in, so pearl barley would be interesting within that mix.

The barley battle of Brixton

basmati or gtfo

also - do you boil / skim / boil / skim your tails to get rid of the funky looking foamy unpleasantness that rises to the top when you boil the fuckers?

@greenhell, brought a whole oxtail cut into pieces by butcher, dombey's in the market, washed the pieces, then marinated in soy sauce, salt, pepper, jerk spices, some frozen rosemary, thyme and sage and something else that I forget, rubbed that all in, left overnight, then browned and cooked in cast iron casserole dish, in the oven at 200c for 5 odd hours, with celery, garlic, carrots, mushrooms, and the aforementioned passata, veggie stock, and guinness...
No boiling, skimming, boiling going on at all...

Fusion oxtail?
/chevrons/

Sounds delicious tho'... I love oxtail...

(kinda) italian oxtail ftw...good stuff

that heart clogging fat tho...that's what needs to be skimmed...

i know fat = flava but that stuff is going to kill me.

Jerk spices ≠ Italian

sounds fucking ace. except for the celery. celery - rhymes with 'gregory' and no one called 'gregory' is cool.

foodfax.

Made buffalo wings again. Amazing. Need to re-up on Frank's Red Hot

I have a sudden yearning for pig's trotters. There is a really good recipe in one of Hugh F-W's books, with star anise in it...

You going for stuffed trotters?

All looks lovely, except

200c for 5 odd hours

Low & slow that bad boy

@TW recommended temperature?

Depends how long you have.

200° is damn hot though - you could end up mullering the meat

~150° for 5 hours should do you fine.

You can go lower - 100° is going to take a good 8 hours. Lower even longer - I'll happily leave a pot in the oven at 80°overnight until lunch time.

Top tip - a layer of greaseproof and a layer of foil on the surface can stop anything sticking out from drying to a stringy twig (the greaseproof protects you from cheap foil disintegrating into your stew).

Had a long discussion about oxtail in my Spanish lesson last night. Our teacher didn't understand that you could get oxtail West Indian style, and was flummoxed by the whole idea that it was anything but a Spanish ingredient.

Racist Spaniard? Quelle surprise...

Or rather... ¡Qué sorpresa!

I never said they were racist, just surprised that oxtail wasn't a Spanish ingredient.

I never said they were racist …

That's right, I did...

@beseku where you doing your spanish lessons, took a beginners course at morley college and need to start again?