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Originally Posted by Grinner
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Robyn's right. If you have a local butcher, you will get better quality cooking suet there. If not, go to the meat department in your local grocery store and ask the butcher there for the best quality one he sells for cooking. Make sure he understands that, and make it clear this is not to feed the birds with.
From what I understand there are different grades of suet and the best one for cooking comes from the fat around the organs. :confused: |
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colbtech, your mother is absolutely right. But, when you speak to people who bow down to food (and cooking) as if it was a God, they will stand there and lecture you about how there is absolutely no substitute for the suet. They insist the flavor, texture, and taste is affected and it just isn't the same. The will yell at you and go absolutely crazy! :eek:
Personally, I would do as your Mother does. |
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Lol. I have never used suet in cooking. The thought kind of turns my stomach thinking my arteries are clogging just looking at it! I just figured, since Grinner was asking, might as well help her/him find what they are truly looking for. I know people who will just hit you over the head verbally if you try to substitute.
It was good that you included an alternate method, I didn't have one. Now Grinner has a choice. |
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Haha Grinner. No debate going on. Just a friendly discussion. It is always good to get as many opinions and as much info as possible on this forum. It gives the poster (you) confirmation, information, and other routes to go, as colbtech so kindly gave. I have seen his/her other postings and colbtech's answers are always thoughtful.
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Braised oxtail with mustard and mash
This is not a liquid stew, but one where the lumps of meat and bone are coated in a sticky, glossy gravy. Ingredients 1 large oxtail, cut into joints a little flour, for dusting 1 tsp ground chili 1 heaped tsp dry mustard powder salt and freshly ground black pepper thick slice butter a little oil, fat or dripping 2 large onions, roughly chopped 2 large winter carrots, roughly chopped 2 stalks celery, roughly chopped 4 large cloves garlic, thinly sliced 5 large mushrooms, cut into 6 or 8 pieces 2 tsp tomato purée 4 bay leaves a few bushy sprigs thyme 750ml/1¼ pints of gutsy red wine, such as Rioja 1 tbsp grain mustard 1 tbsp smooth Dijon mustard a little parsley creamy mashed potato, to serve Method Set the oven at 150C/300F/Gas 2. Put the oxtail in a plastic or zip-lock bag with the flour, ground chili, dry mustard powder and a good grinding of black pepper. Seal it and shake it gently until the oxtail is covered. Warm the butter and a little oil, fat or dripping in a heavy-based casserole. Lower in the pieces of oxtail and let them colour on each side, turning them as they take on a nice, tasty bronze colour. Whilst the meat is browning, peel the onions and carrots and roughly chop them, then cut the celery into similar-sized pieces. Lift out the meat and set aside, then put the vegetables in the pot and let them colour lightly. Peel the garlic, slice it thinly, then add it to the vegetables, along with the mushrooms, each cut into six or eight pieces. Squeeze in the tomato purée. Continue cooking until the mushrooms have softened and lost some of their bulk. Return the oxtail and any escaped juices to the pan, tuck in the bay and thyme, then pour in the red wine. Bring briefly to the boil, season lightly with salt and cover with a tight lid. Transfer the dish to the oven. You can now leave the whole thing alone for a good two hours. I'm not sure you even need to give it a stir, though I inevitably do half way through cooking. After an hour, check the meat for tenderness. I don't think it should be actually falling off the bones but it certainly should come away from the bone easily when tugged. Depending on the oxtail, it could take as long as two or three hours in total. Set the oxtail aside to cool, then refrigerate, preferably overnight. The next day, scrape off the fat that has set on the surface, then reheat the casserole slowly on the hot plate, stirring from time to time. Stir in the mustards. Once they are in, you should cook the stew for no longer than fifteen minutes, otherwise it will lose its edge. Stir in the parsley and serve with creamy mash. Dumplings: 100 g (4 oz) McDougalls or Be-Ro Self-Raising Flour 50 g (2 oz) Atora Original Suet 1 x 2.5 ml spoon (½ tsp) salt cold water to mix To make dumplings: mix flour, Atora Suet and salt with sufficient water to form a firm but soft dough. Divide into 6 or 8 pieces, drop into bubbling stew 20 minutes before the end of the cooking time. |
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Darn, California is out of my league. Now if you had been making this 31 years ago, around late summer. Heck, I'd be banging on your door with a decent bottle.
Still maybe I could nip over the pond between us for a quick bite. I'm going to copy your recipe and cook it up sometime, at least I'll be with you in spirit. Enjoy your meal. |
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