What’s crazy is that in LA, the cheapest place for fresh oxtail is whole foods at 5.99. Even teh chinese markets don’t have it fresh for 5.99 unless it’s on sale.
Out of curiosity, why smoke then braise? Haven’t really thought about it? Will it dry out to much if smoked longer? Will it absorb too much smoke because the pieces are small?
Marinate overnight in fridge. Cook for 24 hours in pouch with marinade. Only salt is what is in the marinade. Not sure I would call this a brine. I use that term mainly to describe a salt solution used to increase moisture in the meat. I think the main function of the acidic marinade in the Choi recipe is to neutralize some of the stronger flavors that can be found in cheek meat. Whatever it does, the results are excellent.
I went to Walmart today, possibly for the first time. HUGE store but their only meat was in “fully cooked” prepared dishes. No raw meat of any sort. So finding beef cheeks at Walmart is evidently a very regional thing, probably more common in the South or in areas with larger Hispanic population.
I’ve been (sorta) trying to find beef cheeks here for years. Conversations with NJ butchers revealed that they would have to order 120 pounds and they aren’t willing do do that for the amount that I want.
I’m sure that some NYC butchers must have beef cheeks but I haven’t managed to connect the dots.
If you are in the NY NJ area and know where I can get some beef cheeks please let me know?
In restaurants I have either have had beef cheek ravioli or long-braised beef cheeks. When I see them on the menu I usually order them.
You did. The recipe you link refers to the marinade as a “brine” so that was the confusion. I’m guessing you only keep the marinade that has adhered to the meat in the bag (unless you have a vacuum chamber)? I’m going to tackle this recipe very soon. You have a favored wine pairing or is this a beer dish?