Am Montag, 8. Januar 2018 17:57:22 UTC+1 schrieb Casa estilo antiguo:
> On 1/8/2018 9:54 AM, sanne wrote:
> > Am Montag, 8. Januar 2018 17:22:44 UTC+1 schrieb Casa estilo antiguo:
> >> With some personal alterations shown in parentheses...
> >>
> >> https://www.keyingredient.com/recipe...y-oxtail-stew/
> >
> >> Ingredients
> >>
> >> 1.5kg oxtail (I use 2 lbs.)
> >>
> >> (1/2 lb. small cubed beef stew meat)
> >
> > Boned plate or flat ribs are a decent substitute, too.
>
> Hey now, there's a really good suggestion, thanks!

I've done that often for Korean ox-tail soup. With lots of garlic. Yum!
And here's the table of cuts I just discovered to chose the right names
in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf

> I think we're all aware that the supermarket stew meat is as suspect in
> origin as Sheldon warns.

I have an excellent source for happy-bred beef, and the above mentioned parts
are on sale this week (again; since here in Germany, they are considered as
being fit for stock only - in Korea, those are the most high-praised (and
-priced parts)!

Bye, Sanne.