While finding a place to eat out on Thanksgiving, I noticed that all of the local high-quality restaurants included braised beef short ribs on the menu along with the obligatory turkey and a couple other items.
This may be a food trendy thing, not sure. In any case it’s good recession markup food. Do a decent job with a very, very cheap cut and 3) profit!
In that spirit I suggested to salome_st_john that we start an All Oxtail Restaurant for the next few hard years. We came up with some specialties:
“Okay sir, that’s two of the Mesquite Chipotle oxtails and three Buffalo Oxtails. Would you like some of our oxtail poppers to start?”
“and for dessert: flourless warm oxtail!!”
oxtail ganache and an oxtail coulis!
mango jalapeno jello oxtail salsa!
oxtail reduction on a bed of ox foam!
oxtail micropearls frozen in liquid nitrogen!
and reconstituted in lukewarm oxtail “broth”! with an aroma of oxtail “smoke”!