How to Braise Oxtail, Short Ribs, and Other Meats
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Uploaded by mnobeyed on Sep 28, 2010
Braising is a great cooking method as we enter winter. Oxtail stew, braised short ribs, braised rabbit, braised lamb shanks - all are done using this basic and true form of French braising technique. Usually I do a red wine braise, but this time I made Guiness-braised oxtail stew. Um, holy cow!!!
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Uploader Comments (mnobeyed)
All Comments (14)
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80% of the alcohol remains. It doesn't evaporate.
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Is that Beer Dark beer or guinness Stout ?
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must try this when it gets a lil cooler outside. thanks!
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No need for caramel browning.. if the oxtail is browned/braised properly then it will be very brown..
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Beautiful, Matt! My synovial fluid thanks you. But hey, you need a splatter screen cause when that coconut/tallow cools it will be nasty.
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@gayle2020 No, just little improvements that enhance things. That's the great thing about cooking, we share little tips and talk about food in a friendly way. :)
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@SethHesio that would make it YOUR recipe and not this one.
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"Penn Saaaarge" That cracked me up, very funny. This is a great recipe the only thing I would change would be to dice the onions a little finer, and perhaps trim the fat off of the meat and work with it seperately. Rendering it down and then adding fat if and when I needed it to caramelise ingredients. Just gives me more control. Love the style of the video, and the recipe's very good. People need to embrace the beauty of braising!
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great job!! we cook it slightly different, but ill try yours also
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Great recipe. I prepared it on Sunday. Only I used my slow cooker instead of the oven. It was outstanding. The Guinness had me worried at first but once it cooked down it created a truly unique and delicious flavor. Thanks.
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did you say that you have to take off the meat and then serve with pasta?
cageybee777 1 year ago
@cageybee777 That's what I did - with homemade croxetti pasta.
mnobeyed 1 year ago