Scallops with Braised Oxtail and Porridge-Cuba
My mom visited Pittsburgh last week and her being here was the only reason I decided to undertake such a time consuming recipe. I’ve had my Jose Garces cookbook for almost a year now and while I’ve tried out a few recipes, the book has otherwise sat “unengaged” sadly (compared to some of my other beloved cookbooks). The book has gorgeous photographs, fascinating written content, and some recipes that sound amazing and yet a lot them are lengthy, difficult, and require a slew of ingredients. But I figured with an extra set of hands in the kitchen, I could put my best foot forward and forward we did.
I ended up selecting a recipe that sounded so exotic and out there I just wanted to try it. I personally love scallops and was intrigued by the idea of pairing them with oxtail and porridge. My local supermarket (annoyingly) didn’t have any oxtails that day and so we had to substitute it with beef shank but it seemed to work out okay.
Between the scallops, meat, porridge, and plantains, it was a meal within itself as in you wouldn’t need to make anything extra save for perhaps a small green salad. Having success with this particular recipe definitely gives me the motivation to try out some additional ones in hopefully the near future!
Source: http://www.theredheadedtraveler.com/2013/11/scallops-with-braised-oxtail-and.html
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If you’ve ever had ox tail in soup you won’t want to substitute it with beef shank or anything else. I think it’s something in the cartilage that gives it the flavor but it is really really good. Basically you make beef stew with ox tail instead of boneless beef, and you may have to speak to a butcher in a grocery store to get it, but sometimes even Wal-Mart carries it.