I am actually not a big fan of beef, no matter how lean it is. It has a very strong flavor and is quite rich. I don't mind beef every now and then, but I definitely can't have it everyday.
It's been a while since I last had beef when I came across this Oxtail Stew recipe. With the anise seeds and soy sauce, I thought it was similar to the braised beef that the Chinese often make and use for noodles. So I modified the recipe a bit and made a batch using beef short ribs. I boiled the beef until it was extremely tender and even the cartilage (not only the tendons) were all soft and falling off the bone. The dish was quite rich (because of gelatin-steeped sauce from the beef) but the seasonings made for a refreshing flavor that cut through the richness of the meat.
I saved the leftovers and used them for topping some beef-flavored noodles. If I still had any more leftovers, I would have added them to vegetable stir-frys, but they were all gone the following day!
To make the braised beef, I followed the recipe for braised oxtail, but substituted the cloves with one dried tangerine peela and one cinnamon stick. These two added a pungent fruity flavor to the dish. Also, I pan-fried the short ribs until brown instead of browning them in the oven. I did this for no reason at all except that I was in a bit of a hurry to finish browning the meat.
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