One more thing guys: A couple of you noticed that there’s more on these things than just salt and pepper, and you’re right! The shooting, editing, recording and adding narration all happen at different times. I did decide during the prep to add some AP rub, but I’d forgotten about that days later when I recorded the voiceover stuff. Sharp eye guys! Thanks for holding me accountable. One other thing. Cooking is about preference and self expression. You should look at a recipe and decide what you need to do to make it your own. If there are too many steps, omit some in your version. Don’t like the grill? Do it in the oven! Don’t like the dutch oven? Do it in a pan. Just do SOMETHING. Do THAT, instead of typing a comment telling me what I should’ve done. I DID what I wanted to do, lol! 😂
Blame it on the Keto people. They want all the fatty cuts , that’s when I noticed the prices went up and/or harder to find. Plus what big business has done to destroy agriculture. When I was growing up short ribs, ox tails, Turkey wings, Chuck, and pork butt were economical cuts , not anymore
Hello Ron, I’m a Chef here in south Louisiana and I have a pro tip for you. So your cutting board doesn’t slide around on the table when you’re cutting on it, wet a small towel like a kitchen towel or face towel and ring it out, then place it under the cutting board and the board will no longer move while you’re trying to cut on it. And hey, great substitute!
Whddup Chef! Yeah man ever has been telling me in the comments, lol! We were at a rental house when I shot this one. That little scratchy plastic board and those dull serrated knives were all I had to work with. 😂 I have a nice big endgrain board at home, that baby doesn’t move, lol! And some decent knives too! 😂😂😂 Good lookin out bro.
Ox tail, beef shank, lamb shank all used to be pretty reasonable and then the foodies caught on to it and the price went up pretty high here in Seattle. Same thing happened with flank ribs.
Exactly what I said, the white people, and Asians started eating non white people and popularized it. so demand went up high. Even though the taste is the same it's just the hype that went up.
@@samlsd9711 You are so funny with your "non-white people" food. I heard 2 little kids in the supermarket describing a bottle of mayonnaise as "white people food". They were really serious too............(lol).
@@lindabrown0 Who invented mayo? 😂😂 I just don't like it non white foods being swarmed by popular white culture and Asian cultures too. Not being racist.... it's just irritating.
Supply and demand just is what it is, man. It can’t be “blamed” on anyone. If something gets popular, demand goes up. It costs the manufactures more to keep enough of “supply”, so the price goes up to slow down the “demand”. You can pay it or not pay it. A lot of people aren’t buying oxtails now and the price of them is going down. The price per pound was in the double digits a few weeks ago. Now it’s under $10 a pound. Again, you can pay that or not, but what you can’t do is blame any one person for the price of something. And I hope seeing that in print helps whoever it needs to help see how stupid that sounds.
I've actually been doing this for years with beef shanks. Beef neckbones are another good alternative to pricey oxtails. Great video, brother. It looks like you nailed the cook on the shanks. Had to hit the subscribe button.
Whenever I eat at a Caribbean restaurant I always get oxtail rice and peas with extra gravy on it. When it's done right it's truly one of the best tasting dishes
@steve_redman oxtail is so fatty and delicious... I've been turned on to it since my early 20s. We didn't eat it growing up at all. But now that you mention having it in a restaurant, I wonder, if restaurants run out of oxtail, do they sub it with beef shank? Lol since watching this video, the thought crossed my mind...
@gingermoore7247 I'm 44 and we've been eating oxtails all of my years down here in the south. Alot of the foods that they have to us as scraps during slavery days we've turned into delicious delicacies and now the prices have skyrocketed due to everyone (mostly the Caucasians) catching on.
I’ve been telling my sister this for years! When I worked in a farm grocery store, these were so underrated by most shoppers, but the chefs knew this was an amazing cut
That was my one concern about this cut. Does it really give off the same amount of collagen as oxtails? I see that big bone in the middle...but would I need more shanks to get the same result?
I tried Beef Neck bones just here recently. They're definitely closer to oxtail than the beef shank, but they don't have anywhere near the amount of meat the shanks have.
as a West Indian living in Canada I concur that oxtail is expensive af🙏🏾🙏🏾🙏🏾🙏🏾YOU DEFINITELY SHOULD"VE MADE RICE AND PEAS TO EAT WITH THOSE SHANKS❤I'M RUNNING FOR PRIME MINISTER SOON AND MY CAMPAIGN SLOGAN WILL BE "MAKE OXTAIL CHEAP AGAIN" BTW BROTHER. YOUR SKIN IS IMMACULATE👍🏾
Osso bucco is utterly delicious! Trick is using beef shank it must be cooked longer to break down and become tender. One time in Aruba I had it with veal shank and man it was out of this world!!
Sounds delicious! But yeah man, you need to go low and slow with these, just like oxtails. In fact these are leaner than oxtails so a long low temp cook is even more important.
I never knew this existed! Thank you for this because oxtails are way too expensive now and my husband and I have been looking for alternatives to them. May God bless you for this. ❤
@@cameronhill9746 I just saw a picture of those yesterday, they look very meaty! I want to smoke come neckbones in the next video. Trying to decide between beef or pork.
Ron, instead of the fire starter cubes, you can get a bag of cotton balls and add them to a glass jar with a lid and fill with 70% rubbing alcohol. Works exactly the same and much cheaper.
Yeah, a lot of people go that route, very effective. But I like the cubes, man. Despite the picture on the package it only takes one to light a whole chimney. One package lasts me several months. Plus it's a thin little packet I can just leave outside by the grill, vs having to find some place to put a jar of alcohol and cotton balls.
Ive been knowing that little secret since 01. They are the closest thing to an oxtail. I found that costco has the best deal on the oxtails. Thats worth the membership fee alone. Last thing, my wife is Jamaican🇯🇲 and they dont eat oxtail there because of the price. They use turkery necks instead . Beef shanks for the win if you don't wanna spend a lot. Good video. ❤
Turkey necks was one of the alternatives I saw being suggested when I was doing my research. In my mind it just didn't seem like a good alternative. For me it had to be beef, like the original. Do turkey necks have a lot of meat?
@@RonOnTheGrillMore meat than you think.. I am Jamaican I live on the west coast so I substitute beef shanks, but hubby does not like turkey necks..oxtails from Costco is the best deal.
Actually the massive influx of immigrants over the last 30 years. My wife is Jamaican and we wed 21 years ago. Back then we could buy 3 pounds for about 5 dollars. Now that same 3 pounds is 20 dollars and has been for over 10 years. Supply and demand, right?@davidblancaneaux1069
I almost got these this weekend! I will return to get these. I've been making my oxtail stew using the pressure cooker, the ingredients I put in there are mixed vegetables, onions, garlic, diced tomatoes, soup beans, bouillon paste, salt pepper, cayenne pepper, after I braise my oxtail on the skillet, citizen added to the pressure cooker for 45 minutes, then served with jasmine rice and homemade cornbread on the side.
This looks wonderful! One of my favorite foods. It was made with a roux with bacon grease, onions, garlic, celery, and bell pepper. I grew up eating it with Creole jambalaya or butta beans on the side.
Thank you!!! I’ve often wondered the same thing, so it’s glad to hear that I’m not the only one. Around me, $8-9 / lb is the SALE price for oxtails. $4 / lb is the NON-sale price for shanks.
Dang, that's nuts. It's like 7.99/lb here in Texas. We usually have the cheapest meat prices because the whole dang state raises cattle. However, skirts steaks and other fajita meat is crazy expensive. It is the price of ny strip for skirt steak here. 9.99/lb for steak, or fajitas. 😂 I have resorted to off cuts and lots of prep work for fajita meat. Half the time, I will just grab the steak tho. 😂 Also, how in tf is ny strip 9.99/lb (I have seen as low as 7.99/lb one time recently...but that is VERY odd) and a dang porterhouse is 11.99/lb with a whole filet hanging on? 😂
@@RonOnTheGrill Man it's kinda weird you just gave me a favorite on this comment. I had forgotten about it. And it just so happens I found some porterhouses on sale for 7.99/lb yesterday at my local HEB. I grabbed like...5 of em. 🤣
@@RonOnTheGrill I know, right? I don't think it was even that cheap...or maybe it was just over that price...when I started really cooking back in friggin HIGH SCHOOL. And, I am closer to 40 than 30, so that is quite a long time. 🤣 I was like...*GIMME THOSE!* 🤣
Gonna get me some!! Love ox tail but the price went up. To me when they took soul food to the mass. All the throw away parts; chittlins,tails of hogs or beef,hoof, became good enough to eat.
That's how I cook them. Easy and delicious. From there I strain the liquid, chill to remove the fat. Then, you can use the broth for gravy, soups...and the meat does taste almost like oxtail, although the bones in oxtail are more fun to slurp on, but the price is too outrageous for me.
I went to the Asian market and found something called beef neck bones, I had never seen them before in the regular supermarket came home and cooked them up and they definitely also came pretty damn close to oxtail, they were delicious.
My mom used to buy oxtail and would tell me that it was thrown to laves because to the laves of owners it was considered trash, but they figures delicious ways to braise them. Osso Bucco is actually veal shank or oxtail in most other countries and generally it's oxtail in France.
Fantastic tutorial! I am a retired expat living in the Dominican Republic and I don't get to eat like that unless I come back to the United States. When you were done, I looked at the plate and wanted to come back home and get some. Thanks for the video it was GREAT!
Thank you so much. I can’t tell you how much comments like yours mean to me. Most of the comments I get on this video are only to complain about the fact that I made the video, which is disheartening. It’s a real treat when I get one that says something about the recipe.
Lol, I post before on his post about using beef shanks in my spaghetti, my family calls it " ghetto spaghetti " . Instead of ground beef, boil the shanks in Lawry 's Spaghetti mix, using diced tomatoes( Rotella tomatoes sauce also work) , onions, green pepper, throw spaghetti in as the spaghetti will absorb the flavor of the sauces and the beef bone marrow. Serve with Jiffy Corn Bread mix.
Nah, nothing ghetto about that. A traditional Italian meat sauce (ragu or bolognese) usually uses a braised meat, not ground beef. You made an Italian Sunday gravy. What time we having dinner? 😁
@@yumaikai at one time Luck's had a canned fried 🍑 Peaches in their product line. The company has been bought out and only have the associated apple line. But , I ' ve taken frozen peaches ,defrosted , drain but keep the liquid and sautéed them in unsalted 🧈 butter, this brings out the sweetness in peaches. Another way I've tried is to used canned peaches, try experiments with a sautéed method like the frozen, or just use the canned with the liquid ( may have to adjust your spice to your taste) .Still working on the different can brands as some suck. As for spices, I'm not fond of cinnamon in my peaches, I favor vanilla bean or extract. Have fun trying to find the best mix. Haven't tried to find Luck' s on Amazon or if the new owner have bought the Peaches line back.
He’s right, I discovered them about two years ago, but I hadn’t been able to remember what they were called. Thanks bro for the video. Also, you can buy beef fat and add it to the dish if you like the extra fat u get w/oxtails.
Yes, I've been doing this for years! My family calls it FOXTAILS 😂😂😂😂 Taste exactly like oxtails. I cook it all together and they have the same tenderness for me.
Wow, I have using this since the 90's,also used veal shanks for Osso Bucco. Same meat used in different countries with seasonal ingredients from other countries
Chef Ron, a hearty 'hola' rtom Barcelona city... the pure genius of your recipe is still sinking in, man! Just lurv the "Osso Bucco" sub for oxtail & that brilliant smoky bbq idea as a first step. So simple, yet... i kicking myself for not having thought all that years ago... here in Catalonia, the veggie casserole is quite similar... as we are big on sauces in Catalonia & northern Spain, there are pints of it... with garlic, thyme, laurel & red wine. Just a little secret... 3 or 4 squares of good dark chocolate. You can hardly tell it's there, but Oh the difference. So deep. Anyhow, thank u sooo much. Your ideas have made my night !! Love & happy cooking, Chef. 🌿🙏🧜♂️
You're giving the secrets away! We've been using those for years for making a good soup and stew! I remember oxtails when I was a kid, my mom would make it in a soup or stew. The price today are ridiculous!
MAN. Me and my girls were just watching this and you may have changed our weekend plans! Lolll this was amazing. Great breakdown and made me feel like even I could pull this off! 🙌🏼🙌🏼
I ended up smoking for 2 hours on an offset smoker using hickory and some post oak. My wife took over from there and finished everything off in a cast iron. Pretty much followed your recipe with her own little twist on it and man let me tell you….talking ‘bout good! Thanks again@Ron on the grill!!
Man you're going to LOVE these. The flavor of this cut is off the chain. I have one regret, and that's flipping them. I didn't have to, and I lost some of that "liquid gold" in the middle of that bone. But we're doing these again. Next time I might try some sliders or something.
When using ur cutting board put a damp cloth under the board so it doesn’t move around like that u cat cut ur Self like that makes it easy for you to cut whatever you’re cutting more easily and stable
We were in a rental during the time I shot this video man. Had a fire at our house. We've been gone since January. Anyway, that little plastic cutting board and terribly dull knife was all I had to work with at the rental. I don't have that problem with my cutting board (I have a big wooden end grain board) so I never thought to put something under it. But you're right, that's a great tip for when your board is sliding around.
We have been cooking with the beef shank in Louisiana for ever. We call them soup bones. We also cook the beef neck bones. They are great at making their own gravy and make a delicious beef stock for vegetable soups.
Thank you my friend! I don’t get many positive comments on this video. So much so that I’ve considered turning comments off more than once. People like you are the reason I leave them on. Stay in touch.
Another HIT !!! Brother Ron another day at the office thanks for passing it forward I thought you was going to add Cobb age to that veggie braise and your smallest oxtail in Texas is the largest one in California Keep cooking bro love your Videos 😎✌🏾🙏🏾
DUDE! You're a genius. Looks so good. I never would have thought to slow smoke anything that's going in soup. I've seen these at Winco in Arlington, but didn't know what to do with them. I thought they were ox tails at first, but they were so big, they would have to had come off of an elephant or a giraffe or something.
Nice presentation and walkthrough process of how to cook them. I wanted to try something different this year for Thanksgiving besides a whole turkey. Btw, this is a great alternative to oxtails and by the looks of it, will last longer. One more thing, what kind of broth did you use for braising?
Thanks for the kind words friend! I used bone broth because we had it on hand. But any kind would work. Beef, chicken, whatever. BTW, I have a lot of ways you can do Turkey differently too. A whole playlist! Just search the channel.
I think it'll be a while though. Demand has to go up a LOT from where it is now. Not very many people know about them yet. Heck I just found out myself.
I'm Caribbran by heritage and I love oxtail - it is more of a Jamaican dish. It was considered a poor mans food but man when you season it well and dlow cook it - I use a Crock Pot - man it is so tasty. It expensive now so I don't buy it too often now.
Funnily enough in modern times “poor man’s food” in many cultures is the tastiest because of all the seasoning they put to preserve the edibility, or hide the taste of, slightly off bad cuts.
I found your video last week, went to the butcher shop and purchased them to go along with a pack of oxtails and turkey necks. I seasoned them together like you did but added Carribean seasonings in a marinade bag and refrigerated them overnight. I smoked them for a few hours and finished them in the oven. They were very good...I think I like these better than a roast...its very juicy and flavorful, cooked easily. I served them with rice & beans and sauteed cabbage with shredded carrots. I can tell the difference in taste between the oxtails & shanks, but just like you said, the beef shanks are the closest and meatiest a person will find to the oxtails. In my city, the cost per pound was the same, so i would buy the shanks vs the oxtails. I should have tied mine up like you did is my only regret. Thanks for the video and suggestions!!
Best comment I’ve received since I posted the recipe my friend! I needed this. positive comment. You came, watched the video, cooked the recipe and came back to leave a great comment. Good God, thank you! 😂😂😂😂
@@RonOnTheGrill I subscribed and have been watching others...I learned the difference between what to ask for at the butcher shop, too -- the beef shank (with meat) or the beef shank (bones with marrow to make bone broth or the fat to make tallow). I remember my grandmother making and preserving tallow in the refrigerator as a rub to use when we were sick...went to bed smelling like a roast! LOL! I am committed to prepare more meals at home and your videos are easy to follow.
Man I wish you were my neighbor, everytime I'd smell your grill fire up I'd be knocking at your door lol. Looks delicious, you're starving me over here lol. Take care!
Thank you so much for saying that man. Believe it or not my next door neighbor just passed away recently. When he found out I had a youtube channel he subscribed. He told me once that he can always smell when I'm on the grills in the backyard, then a week later he'd watch the video to see what I was making. RIH.
@@RonOnTheGrill So sorry to hear about your neighbor buddy. Thank you so much for making your videos and sharing with us how you make these delicious meals. Your videos always make us feel like we're right there cooking with ya! The world needs more positive channels like yours! Thanks again we all appreciate you!
@@astrozombie1505thank you friend. Yeah man we had a whole routine. He would always sit in his car and listen to music. We had many short conversations that way. Often he’d be sitting out there as I drove up from work and we would exchange pleasantries. And he listened to a lot of the same music I did. I told him often that I would invite him over and we’d sit on the deck in the backyard , sip on something and listen to some music. I never got the chance to make good on that.
@@RonOnTheGrill Bend Oregon, I’m a retired chef. Used to wholesale prices. Your recipe is similar to a Jewish style brisket, but they don’t smoke the meat before braising. I did my oxtails Hawaiian style
great video, you gotta let us know how it tastes in the video. i understand its probably gone before you even think about hitting record again though lol
I remember oxtail being some of the cheapest cuts to buy.. and because of people competing with each other and showing off all over social media. It's now 10 times the normal cost.
Man honestly I don’t think it was that as much as it was the change in perception. With LES BBQ elevating them to a delicacy, and selling them all over the country, other people wanted some of that shine too. So you had people like Destination suddenly pushing them. Now, all across the bbq channel community everyone wants to do a video on them because they’re the hot thing. That leads to fans of these people now all wanting to make Oxtails. That’s how demand goes up and when demand goes up supply goes down. So now the price has to go up to slow down demand. People think me making this video is going to cause beef shank prices to rise, but it would take a lot more than me to start that snowball rolling bro.
@@RonOnTheGrill It's not a dig at you.. . We're amidst a covetous generation meaning people are excessively greedy & many will do anything for attention, including doing anything for likes shares and subscriptions. Also it's getting more costly to eat a basic meal literally as the days roll by. I loved your video.. I was just making a general statement about how trends get started & then prices immediately go up. What happened to oxtail prices also happened with skirt steak when once tiktokers learned how Mexicans we're able to get cheap cuts of meat for pennies on the dollar, eat well and can make good money selling it. now it's 10 times the price.
So he basically made smoked pot roast (Due to celery and carrots), and then braised it. Fascinating, I wonder if it taste more like an elevated pot roast or another flavor base of oxtails. Looks delicious! Thanks for the tip of a cheaper, but comparable meat cut!
No, I made smoked beef shanks, lol! Adding celery and carrots to a protein doesn't automatically make it a pot roast. :) But yeah, definitely try it! It has a really nice flavor, very rich and lots of meat. Plus you get that bone marrow.
When I was looking up a recipe for oxtail stew, the lady said you can substitute beef shanks for oxtails. Looks really good. I'm going to make some with butter beans and a side of carribean rice and peas and some plaintains.
You’re right about the salt and pepper. I added some rub right before putting them on the grill and simply forgot to address the change in the video. Great catch!
When I first discovered OxTails in Jamaican cooking, I immediately had to learn how to make it. That was around 2005 I think. It was still pretty reasonably priced. Now, I think it’s as expensive as beef tenderloin or the rest of the expensive stuff. Shanks are getting there as well. Long slow cooking is key. This is my first time watching your show. I wasn’t expecting to see what was next. (I paused around the time you were tying the shanks, I expected braising) I guess Ron In The Grill was the first clue. Duh. This is going to be interesting and a rewarding experience l. ❤
Say bruh you sliding on thin ice saying beef shank taste like oxtails. the fat content just isn't there but before i talk bad about ya imma try this recipe out first lol.
Man, they're closer than anything else I've seen people putting up as a substitute. Turkey necks and all kinds of stuff, lol! They're not exactly like Oxtails, but I haven't seen anything closer. 'Pre shate the pass, man lol!
He’s right, I discovered them about two years ago, but I hadn’t been able to remember what they were called. Thanks bro for the video. Also, you can buy beef and add it to the dish.
My Italian friends pronounce it oh-so boo-ko. Originally OB is veal shanks. I'm a little uncomfortable with eating calf legs, though. I think I'll stay with this recipe.
Thanks friend. They do have a fat cap you need to remove. Maybe that was it. These are leaner and don’t have that fat cap. They need to smoke low and slow for a long time though. at least 3 uncovered and several more in a braise.
@@RonOnTheGrill Thanks for the tip. I live in a food dessert and some things I'd like, I hafta pack a lunch for the ride, although I did find one online shop that carries "Beef Soup Bones" that look like the ones you made.
I didn’t find anything hard about it man. First of all I sautéed the veggies and made the braise in the pot, so it just made sense to add the meat to the pot rather than pour everything OUT of the pot and into the pan. I don’t know if you’ve ever handled a cast iron dutch oven but they’re heavy bro. That cast iron dutch oven holds and distributes heat way better than an aluminum pan can. I knew I’d be going several more hours after wrapping so the dutch oven made more sense. Especially with the amount of volume. Turned out great. We ate it every day till it was gone.
And you should not worry about it, he did it like he wanted to, why don't you make a video and do it like you want to, so I can talk 💩 about it and tell you how wrong you are
Don’t worry about it man, you won’t find anything there. It’s empty. I don’t even have to go check. In fact I was doing a series on tiktok where I told them every time you get a negative comment, 100% of the time if you go to their channel it’s empty. That’s because people who are actually making content don’t have the time for that petty BS.
O so boo ko is the best pronunciation, and it just means the same thing in Italian. It’s one of my favorite cuts of beef. I especially enjoy it in roast, stew, and soup. I look for the pieces with lots of marrow.
One more thing guys: A couple of you noticed that there’s more on these things than just salt and pepper, and you’re right! The shooting, editing, recording and adding narration all happen at different times.
I did decide during the prep to add some AP rub, but I’d forgotten about that days later when I recorded the voiceover stuff. Sharp eye guys! Thanks for holding me accountable.
One other thing. Cooking is about preference and self expression. You should look at a recipe and decide what you need to do to make it your own. If there are too many steps, omit some in your version. Don’t like the grill? Do it in the oven! Don’t like the dutch oven? Do it in a pan. Just do SOMETHING. Do THAT, instead of typing a comment telling me what I should’ve done. I DID what I wanted to do, lol! 😂
Let ‘em know Ron! BTW - You did that with those beef shanks.
@@millenialbroadcast my man!
@@RonOnTheGrill Absolutely
I just happened to notice, I would've added anyway. They look excellent, man! I'm dying to try it!😂
I think those beef shanks would be a lot easier to find around here too!
It's funny how oxtail has become so popular. Growing up, I remember my dad saying oxtail is for people who can't afford steak.
And lobster used to be given to feed the pigs 😮
Now steak is cheaper than oxtails, crazy.
@James-zj9ky I know right!!! I don’t know if you follow “Lessbbq” but he was in Utah and oxtails were less than $4 a lbs
Brisket too it was cheap until people realized to slow cook them and social media popularized them
@James-zj9kyyep, same price here in S.C.
Bruh I've been buying these for years. You about to make the price go up😮
😢😢😢😢😢😢😢😢Nooooo
@@stackmosayless-1669 right
I use them in stew.😅
Blame it on the Keto people. They want all the fatty cuts , that’s when I noticed the prices went up and/or harder to find. Plus what big business has done to destroy agriculture. When I was growing up short ribs, ox tails, Turkey wings, Chuck, and pork butt were economical cuts , not anymore
We gonna have to keep this on the low 😂 🤫
Hello Ron, I’m a Chef here in south Louisiana and I have a pro tip for you. So your cutting board doesn’t slide around on the table when you’re cutting on it, wet a small towel like a kitchen towel or face towel and ring it out, then place it under the cutting board and the board will no longer move while you’re trying to cut on it. And hey, great substitute!
Whddup Chef! Yeah man ever has been telling me in the comments, lol! We were at a rental house when I shot this one. That little scratchy plastic board and those dull serrated knives were all I had to work with. 😂 I have a nice big endgrain board at home, that baby doesn’t move, lol! And some decent knives too! 😂😂😂 Good lookin out bro.
I suggest them spongy, perforated liners that you can get at the dollar store.
It must really be a great tip because I read a comment saying that on another video. Thank you for sharing it with this chef.
Yep I do dat every time but I also foil my station before I put the rag down
Canary Islands roots?
Ox tail, beef shank, lamb shank all used to be pretty reasonable and then the foodies caught on to it and the price went up pretty high here in Seattle. Same thing happened with flank ribs.
Exactly what I said, the white people, and Asians started eating non white people and popularized it. so demand went up high.
Even though the taste is the same it's just the hype that went up.
@@samlsd9711 You are so funny with your "non-white people" food. I heard 2 little kids in the supermarket describing a bottle of mayonnaise as "white people food". They were really serious too............(lol).
@@lindabrown0 Who invented mayo?
😂😂
I just don't like it non white foods being swarmed by popular white culture and Asian cultures too.
Not being racist.... it's just irritating.
@@samlsd9711 lol.................
flank steak too
Italians are going to be pissed when the price of this cut start to go up.😂😂🍖🥩🥩
Yup! Just like people were pissed when Oxtails went up, lol!
@@RonOnTheGrill Yes, ya'll are correct. Thanks to these stupid trends and demands for oxtail, corporate said "Yes yes!"
😂😂😂
It’s cause people like this keep declassifying our secrets and the demand goes up.
Supply and demand just is what it is, man. It can’t be “blamed” on anyone. If something gets popular, demand goes up. It costs the manufactures more to keep enough of “supply”, so the price goes up to slow down the “demand”.
You can pay it or not pay it. A lot of people aren’t buying oxtails now and the price of them is going down. The price per pound was in the double digits a few weeks ago. Now it’s under $10 a pound. Again, you can pay that or not, but what you can’t do is blame any one person for the price of something. And I hope seeing that in print helps whoever it needs to help see how stupid that sounds.
I appreciate a man who can cook...
Thanks! So does my wife, lol!
Oh yessss....
@RonOnTheGrill
excellent response man !
I do to!
I've actually been doing this for years with beef shanks. Beef neckbones are another good alternative to pricey oxtails. Great video, brother. It looks like you nailed the cook on the shanks. Had to hit the subscribe button.
I appreciate that brother!
I've done the beef neckbones and they don't taste like oxtails at all to me 😪. The closest I've had were short ribs. I need to try these shanks.
@ short ribs are definitely not cheap though. You may as well enjoy your oxtail, lol!
@RonOnTheGrill true true
Whenever I eat at a Caribbean restaurant I always get oxtail rice and peas with extra gravy on it. When it's done right it's truly one of the best tasting dishes
@steve_redman oxtail is so fatty and delicious... I've been turned on to it since my early 20s. We didn't eat it growing up at all. But now that you mention having it in a restaurant, I wonder, if restaurants run out of oxtail, do they sub it with beef shank? Lol since watching this video, the thought crossed my mind...
Unfortunately, ox tails have a lotta fat !
@@johniacovelli250 trim off the outer excess! there's still plenty to make it unctuous and delicious
@gingermoore7247 I'm 44 and we've been eating oxtails all of my years down here in the south. Alot of the foods that they have to us as scraps during slavery days we've turned into delicious delicacies and now the prices have skyrocketed due to everyone (mostly the Caucasians) catching on.
Easily trimmed though.
I’ve been telling my sister this for years! When I worked in a farm grocery store, these were so underrated by most shoppers, but the chefs knew this was an amazing cut
A lot of people still don't know about them. I just recently found out myself.
Beef shank, yes!!! Great substitute, lots of collagen which is what you want -- it gives that silky, sticky texture we love about the oxtail.
So good!
That was my one concern about this cut. Does it really give off the same amount of collagen as oxtails? I see that big bone in the middle...but would I need more shanks to get the same result?
I mix them in with my oxtails to stretch them. I sometimes use beef neck bones. I've never just used the shank...yet!
@@LBellatrix best way to find out is to try them. With the size of these things you could buy a package of two and still have plenty of meat.
I tried Beef Neck bones just here recently. They're definitely closer to oxtail than the beef shank, but they don't have anywhere near the amount of meat the shanks have.
I use them all the time. Cooked slowly, they are very tender. They can even be prepared with jerk seasoning!
That sounds good man!
I always cooked like oxtail with butter beans or in soup, curry or stewed. Buy them often in the Latino supermarket.
Your dish looks good.
as a West Indian living in Canada I concur that oxtail is expensive af🙏🏾🙏🏾🙏🏾🙏🏾YOU DEFINITELY SHOULD"VE MADE RICE AND PEAS TO EAT WITH THOSE SHANKS❤I'M RUNNING FOR PRIME MINISTER SOON AND MY CAMPAIGN SLOGAN WILL BE "MAKE OXTAIL CHEAP AGAIN" BTW BROTHER. YOUR SKIN IS IMMACULATE👍🏾
You made me laugh with that slogan, lol! Thanks for the great comment! I’ll be sure to let my wife know I have immaculate skin. 😂
As a Canadian, you've got my vote!
@@RonOnTheGrill😂😂😂😂😂😂😂. Great response!
that campaign slogan though 🤣🤣🤣🤣🤣🤣
@@whitecrys1 IKR, lol!
Osso bucco is utterly delicious! Trick is using beef shank it must be cooked longer to break down and become tender. One time in Aruba I had it with veal shank and man it was out of this world!!
Yup, pretty-much the same method as Oxtails.
Sounds delicious! But yeah man, you need to go low and slow with these, just like oxtails. In fact these are leaner than oxtails so a long low temp cook is even more important.
@@RonOnTheGrill Enjoy your osso bucco Ron. If you have the chance of finding some veal shanks you won’t believe how extra yummy they are!! God bless.
I’m here for it! I’ll definitely try it.
Veal is beef...
I never knew this existed! Thank you for this because oxtails are way too expensive now and my husband and I have been looking for alternatives to them. May God bless you for this. ❤
I only learned about them recently myself! My wife and loved them. Let me know what you guys think. Tell the hubs let’s go!
Beef jowl
Beef neckbones also
@@cameronhill9746 I just saw a picture of those yesterday, they look very meaty! I want to smoke come neckbones in the next video. Trying to decide between beef or pork.
@@RonOnTheGrill beef neckbones great smoked also candy reds big les 😋🤣😋
Adding to my grocery list!! 😁 thank you for this video!😊
You are so welcome!
Ron, instead of the fire starter cubes, you can get a bag of cotton balls and add them to a glass jar with a lid and fill with 70% rubbing alcohol. Works exactly the same and much cheaper.
Great idea. 91%?
91% is what I use. You can go all year on a bag of cotton balls and alcohol for like 6 bucks. I'm talking about 12 months
Yeah, a lot of people go that route, very effective. But I like the cubes, man. Despite the picture on the package it only takes one to light a whole chimney. One package lasts me several months. Plus it's a thin little packet I can just leave outside by the grill, vs having to find some place to put a jar of alcohol and cotton balls.
personally use half a paper towel, folded, and dipped in veg oil.
Ive been knowing that little secret since 01. They are the closest thing to an oxtail. I found that costco has the best deal on the oxtails. Thats worth the membership fee alone. Last thing, my wife is Jamaican🇯🇲 and they dont eat oxtail there because of the price. They use turkery necks instead . Beef shanks for the win if you don't wanna spend a lot. Good video. ❤
Turkey necks was one of the alternatives I saw being suggested when I was doing my research. In my mind it just didn't seem like a good alternative. For me it had to be beef, like the original. Do turkey necks have a lot of meat?
@@RonOnTheGrillMore meat than you think.. I am Jamaican I live on the west coast so I substitute beef shanks, but hubby does not like turkey necks..oxtails from Costco is the best deal.
@@kerrian4564 I’m definitely going to try some of the other alternatives mentioned in the comments.
This is all I buy. Love oxtail but they got expensive with all the hype they’ve gotten on social media. Used to be the cheapest cut ever.
You can blame the food network channel for that..😢
Oxtail was always expensive! That red meat is gonna binding you up!
@@Stony1116 I only eat it once or twice a week. Have a pretty balanced diet. All things in moderation.
Same with bacon, chicken wings, ribs, soup bones!
Actually the massive influx of immigrants over the last 30 years. My wife is Jamaican and we wed 21 years ago. Back then we could buy 3 pounds for about 5 dollars. Now that same 3 pounds is 20 dollars and has been for over 10 years. Supply and demand, right?@davidblancaneaux1069
Those are good for barria taco's throw em in a pressure cooker well seasoned and have a fiesta 🌮🌯🎉
Another great recipe idea for these! Thanks.
@@RonOnTheGrillwhat did you pay per pound ? Thank you
@@pamelajefferies3197Just under 6.00 per pound.
I almost got these this weekend! I will return to get these.
I've been making my oxtail stew using the pressure cooker, the ingredients I put in there are mixed vegetables, onions, garlic, diced tomatoes, soup beans, bouillon paste, salt pepper, cayenne pepper, after I braise my oxtail on the skillet, citizen added to the pressure cooker for 45 minutes, then served with jasmine rice and homemade cornbread on the side.
This looks wonderful! One of my favorite foods. It was made with a roux with bacon grease, onions, garlic, celery, and bell pepper. I grew up eating it with Creole jambalaya or butta beans on the side.
Sounds amazing!
Thank you!!! I’ve often wondered the same thing, so it’s glad to hear that I’m not the only one. Around me, $8-9 / lb is the SALE price for oxtails.
$4 / lb is the NON-sale price for shanks.
It's a great play right now.
Dang, that's nuts. It's like 7.99/lb here in Texas.
We usually have the cheapest meat prices because the whole dang state raises cattle.
However, skirts steaks and other fajita meat is crazy expensive. It is the price of ny strip for skirt steak here.
9.99/lb for steak, or fajitas. 😂
I have resorted to off cuts and lots of prep work for fajita meat.
Half the time, I will just grab the steak tho. 😂
Also, how in tf is ny strip 9.99/lb (I have seen as low as 7.99/lb one time recently...but that is VERY odd) and a dang porterhouse is 11.99/lb with a whole filet hanging on? 😂
@@RonOnTheGrill Man it's kinda weird you just gave me a favorite on this comment. I had forgotten about it. And it just so happens I found some porterhouses on sale for 7.99/lb yesterday at my local HEB. I grabbed like...5 of em. 🤣
@@firghteningtruth7173 NICE!
@@RonOnTheGrill I know, right?
I don't think it was even that cheap...or maybe it was just over that price...when I started really cooking back in friggin HIGH SCHOOL. And, I am closer to 40 than 30, so that is quite a long time. 🤣
I was like...*GIMME THOSE!* 🤣
OMG!!! You just did it for me! I’m always mad because there’s not enough meat!……. GAME CHANGER!!
Right! People keep saying it’s not the same as Oxtails. I know, it’s a SUBSTITUTE, lol!
@@RonOnTheGrill 🤣😂🤣
7:52 can't go wrong with a mirepoix. Louisiana substitutes carrot with bell pepper to make trinity.
Them beef shanks are very reasonable in price, I get them at my local butcher shop for cheap and they taste amazing in the crockpot 🤞🏾
I hope they don’t get too. popular, lol!
Gonna get me some!! Love ox tail but the price went up. To me when they took soul food to the mass. All the throw away parts; chittlins,tails of hogs or beef,hoof, became good enough to eat.
Yea man they're good! Oxtails seem to be coming down in price a bit.
Its called cultural appreciation.
I grew up in South Louisiana and we ate the cheaper stuff, now those dishes are high dollar restaurant fare
Great content 👌 i think I'll try these in my slow cooker crockpot
Can't wait to hear how it went!
Yes let us know. ❤
That's how I cook them. Easy and delicious. From there I strain the liquid, chill to remove the fat. Then, you can use the broth for gravy, soups...and the meat does taste almost like oxtail, although the bones in oxtail are more fun to slurp on, but the price is too outrageous for me.
I went to the Asian market and found something called beef neck bones, I had never seen them before in the regular supermarket came home and cooked them up and they definitely also came pretty damn close to oxtail, they were delicious.
That's one that's on my to-do list for the channel. I'm going to smoke some.
Great vid! I love beef shanks, you don't need to get a 2nd mortgage to buy them. Unlike oxtails.😂😂
That might change though man.
The marrow from those bones really flavor the sauce.
Yeah man, and you get so much of it too. The flavor of the meat is off the chain too.
There isn't much better than sucking out that marrow.
My mom used to buy oxtail and would tell me that it was thrown to laves because to the laves of owners it was considered trash, but they figures delicious ways to braise them. Osso Bucco is actually veal shank or oxtail in most other countries and generally it's oxtail in France.
Good info! I saw it so often in search results for Beef Shanks I thought it was the same thing by another name.
Fantastic tutorial! I am a retired expat living in the Dominican Republic and I don't get to eat like that unless I come back to the United States. When you were done, I looked at the plate and wanted to come back home and get some. Thanks for the video it was GREAT!
Thank you so much. I can’t tell you how much comments like yours mean to me. Most of the comments I get on this video are only to complain about the fact that I made the video, which is disheartening. It’s a real treat when I get one that says something about the recipe.
Love the recipe! Got to agree....The price will go up with demand!
Hopefully it'll take a while. There's almost no demand for it here right now.
@@RonOnTheGrill
Might have to buy and freeze
I never thought to cook beef shanks like Oxtails. Let me go by Publix when I get off work
Let's go man!
Lol, I post before on his post about using beef shanks in my spaghetti, my family calls it " ghetto spaghetti " . Instead of ground beef, boil the shanks in Lawry 's Spaghetti mix, using diced tomatoes( Rotella tomatoes sauce also work) , onions, green pepper, throw spaghetti in as the spaghetti will absorb the flavor of the sauces and the beef bone marrow. Serve with Jiffy Corn Bread mix.
Ghetto Spaghetti, lol! Sounds good!
Nah, nothing ghetto about that. A traditional Italian meat sauce (ragu or bolognese) usually uses a braised meat, not ground beef. You made an Italian Sunday gravy. What time we having dinner? 😁
@@davidf.8345 not today , fried short ribs,mixed greens, jiffy corn bread casserole, maybe fried peach clobber
@@johnsomn2148 Hold up, fried peach cobbler? I need that recipe!
@@yumaikai at one time Luck's had a canned fried 🍑 Peaches in their product line. The company has been bought out and only have the associated apple line. But , I ' ve taken frozen peaches ,defrosted , drain but keep the liquid and sautéed them in unsalted 🧈 butter, this brings out the sweetness in peaches. Another way I've tried is to used canned peaches, try experiments with a sautéed method like the frozen, or just use the canned with the liquid ( may have to adjust your spice to your taste) .Still working on the different can brands as some suck. As for spices, I'm not fond of cinnamon in my peaches, I favor vanilla bean or extract. Have fun trying to find the best mix. Haven't tried to find Luck' s on Amazon or if the new owner have bought the Peaches line back.
He’s right, I discovered them about two years ago, but I hadn’t been able to remember what they were called. Thanks bro for the video. Also, you can buy beef fat and add it to the dish if you like the extra fat u get w/oxtails.
You're welcome!
Yes, I've been doing this for years! My family calls it FOXTAILS 😂😂😂😂 Taste exactly like oxtails. I cook it all together and they have the same tenderness for me.
Good idea
Wow, I have using this since the 90's,also used veal shanks for Osso Bucco. Same meat used in different countries with seasonal ingredients from other countries
Chef Ron, a hearty 'hola' rtom Barcelona city... the pure genius of your recipe is still sinking in, man! Just lurv the "Osso Bucco" sub for oxtail & that brilliant smoky bbq idea as a first step. So simple, yet... i kicking myself for not having thought all that years ago... here in Catalonia, the veggie casserole is quite similar... as we are big on sauces in Catalonia & northern Spain, there are pints of it... with garlic, thyme, laurel & red wine. Just a little secret... 3 or 4 squares of good dark chocolate. You can hardly tell it's there, but Oh the difference. So deep. Anyhow, thank u sooo much. Your ideas have made my night !! Love & happy cooking, Chef. 🌿🙏🧜♂️
th-cam.com/video/dqF1cHUi-ow/w-d-xo.htmlsi=ITNdJKU38pcGGPi6 something like this... 😋
Thanks chef!!! Nice tip.
That looks amazing! Gotta try that chocolate tip. Thanks for the comment.
You're giving the secrets away! We've been using those for years for making a good soup and stew! I remember oxtails when I was a kid, my mom would make it in a soup or stew. The price today are ridiculous!
MAN. Me and my girls were just watching this and you may have changed our weekend plans! Lolll this was amazing. Great breakdown and made me feel like even I could pull this off! 🙌🏼🙌🏼
I promise you, you can! A few steps involved, but none of them hard.
I’m making that right now and it smells so good! Thank you brotha for taking the time out to share this with us!
Wow, that's exciting! Let me know how it turned out, friend.
I ended up smoking for 2 hours on an offset smoker using hickory and some post oak. My wife took over from there and finished everything off in a cast iron. Pretty much followed your recipe with her own little twist on it and man let me tell you….talking ‘bout good! Thanks again@Ron on the grill!!
Wow, that's great to hear Mo! I love these kinds of comments. Makes all this work worthwhile. Thanks for the update!
I love beef shanks. They are tender and succulent. Furthermore, I like cooking it in my Instant Pot (pressure cooker).
I'll bet they're really good cooked that way.
Thank you...neck bones are now almost $6 a pound at the local butcher as well!
Oh yeah, now gimme that cornbread and a toothpick! Looks good Brotha!😋👌🏾💯🔥
Oh man, Cornbread would be great with this!
Thank you for this video! Omg I was looking for a cheaper alternative & your video popped up! Thanks! 🙌🏽🙏🏽💙
You’re welcome! I want a follow-up after you do the recipe!
By the way, a few people mentioned beef neck bones. I tried them and they were off the chain!
Absolutely, I love beef shanks as much as oxtails 😋. Also love slow smoking beef shanks then frying them for breakfast 🤤
Wow, that's a great idea! What's your rig of choice for smoking?
Great video Ron. I’ve smoked just about everything on the grill including Ox tails, but I’ve never seen this. I’m definitely going to try this!!!
Man you're going to LOVE these. The flavor of this cut is off the chain. I have one regret, and that's flipping them. I didn't have to, and I lost some of that "liquid gold" in the middle of that bone. But we're doing these again. Next time I might try some sliders or something.
When using ur cutting board put a damp cloth under the board so it doesn’t move around like that u cat cut ur Self like that makes it easy for you to cut whatever you’re cutting more easily and stable
We were in a rental during the time I shot this video man. Had a fire at our house. We've been gone since January. Anyway, that little plastic cutting board and terribly dull knife was all I had to work with at the rental. I don't have that problem with my cutting board (I have a big wooden end grain board) so I never thought to put something under it. But you're right, that's a great tip for when your board is sliding around.
We have been cooking with the beef shank in Louisiana for ever. We call them soup bones. We also cook the beef neck bones. They are great at making their own gravy and make a delicious beef stock for vegetable soups.
Those shanks are better stewed down like we originally brown stew Oxtail. I know about those beef shanks. We do soups with shanks in Jamaica.
VERY MOUTH WATERING RECIPE MAN!!. SUBSCRIBED And Keep Them Recipes Coming.😊
Thank you my friend! I don’t get many positive comments on this video. So much so that I’ve considered turning comments off more than once. People like you are the reason I leave them on. Stay in touch.
I knew it when I read the title. Totally agree.
Thanks!
Yea he is right I buy them, very tasty
As a journeyman meatcutter, I approve. Yum!
This guy can really cook! Much respect.
Thanks you brother!
Another HIT !!! Brother Ron another day at the office thanks for passing it forward I thought you was going to add Cobb age to that veggie braise and your smallest oxtail in Texas is the largest one in California Keep cooking bro love your Videos 😎✌🏾🙏🏾
Thanks for the love man!
DUDE! You're a genius. Looks so good. I never would have thought to slow smoke anything that's going in soup. I've seen these at Winco in Arlington, but didn't know what to do with them. I thought they were ox tails at first, but they were so big, they would have to had come off of an elephant or a giraffe or something.
lol! That is hilarious, lol! Elephant tail, lol!
Nice presentation and walkthrough process of how to cook them. I wanted to try something different this year for Thanksgiving besides a whole turkey. Btw, this is a great alternative to oxtails and by the looks of it, will last longer. One more thing, what kind of broth did you use for braising?
Thanks for the kind words friend! I used bone broth because we had it on hand. But any kind would work. Beef, chicken, whatever. BTW, I have a lot of ways you can do Turkey differently too. A whole playlist! Just search the channel.
Hell yea man! Didnt think you would put it over rice but my chinese household has to put stews over rice. Gonna have to try these shanks sometimes.
Thanks!
I told my brother about these a while back and he could'nt believe it.... I cook mine just like I cook oxtail's as well!! Delish!
Glad your brother is on board now!
Beef shanks are super delicious!
Yes they are! This was my first time, but it won't be the last. We LOVED them.
Oxtail is one of the most iconic beef dishes in Jamaica, especially with their choice of herbs and spices.
Good looking meal 😋 👌.
Thanks!
Love it! I used to make oxtail stew but it's really our of hand expensive. This looks great. Thank you for making this video!
You’re welcome! I’m glad you liked the video.
Wow my brother looks so very good must try didn't know bout this cut od meat thxs for heads up
Any time brother!
For years I have made soup from these beef shanks. So good!
It SOUNDS good!
Must be lovely, smooth and flavorful. Sound awesome!
Now they about to go up
I think it'll be a while though. Demand has to go up a LOT from where it is now. Not very many people know about them yet. Heck I just found out myself.
Right?! Just takes one hipster finding this video. TH-cam will do the rest.
Mr. You did that to perfection, great job, 🤤
Thanks sis!
Awesome! Thank you!
You're welcome!
Fiesta in Houston area usually have shanks for sale at around $3 per pound..pick them up periodically
I'm Caribbran by heritage and I love oxtail - it is more of a Jamaican dish. It was considered a poor mans food but man when you season it well and dlow cook it - I use a Crock Pot - man it is so tasty. It expensive now so I don't buy it too often now.
They're coming down though.
We n Texas a Ben doin ox tail it not Jamaican it's poor meat into flavor
Funnily enough in modern times “poor man’s food” in many cultures is the tastiest because of all the seasoning they put to preserve the edibility, or hide the taste of, slightly off bad cuts.
Great idea Ron! Man I gotta get me some of these! Good job Bud!👍
You gotta do it man!
It’s crazy how my grandmother taught us history & oxtails were “scraps” they were given ….
Right. Those and many more foods we now call "soul food", have become almost delicacies now.
I found your video last week, went to the butcher shop and purchased them to go along with a pack of oxtails and turkey necks. I seasoned them together like you did but added Carribean seasonings in a marinade bag and refrigerated them overnight. I smoked them for a few hours and finished them in the oven. They were very good...I think I like these better than a roast...its very juicy and flavorful, cooked easily. I served them with rice & beans and sauteed cabbage with shredded carrots. I can tell the difference in taste between the oxtails & shanks, but just like you said, the beef shanks are the closest and meatiest a person will find to the oxtails. In my city, the cost per pound was the same, so i would buy the shanks vs the oxtails. I should have tied mine up like you did is my only regret. Thanks for the video and suggestions!!
Best comment I’ve received since I posted the recipe my friend! I needed this. positive comment. You came, watched the video, cooked the recipe and came back to leave a great comment. Good God, thank you! 😂😂😂😂
@@RonOnTheGrill I subscribed and have been watching others...I learned the difference between what to ask for at the butcher shop, too -- the beef shank (with meat) or the beef shank (bones with marrow to make bone broth or the fat to make tallow). I remember my grandmother making and preserving tallow in the refrigerator as a rub to use when we were sick...went to bed smelling like a roast! LOL! I am committed to prepare more meals at home and your videos are easy to follow.
@@kristilewis3411 that’s awesome! Great to hear.
Man I wish you were my neighbor, everytime I'd smell your grill fire up I'd be knocking at your door lol. Looks delicious, you're starving me over here lol. Take care!
Thank you so much for saying that man. Believe it or not my next door neighbor just passed away recently. When he found out I had a youtube channel he subscribed. He told me once that he can always smell when I'm on the grills in the backyard, then a week later he'd watch the video to see what I was making. RIH.
@@RonOnTheGrill So sorry to hear about your neighbor buddy. Thank you so much for making your videos and sharing with us how you make these delicious meals. Your videos always make us feel like we're right there cooking with ya! The world needs more positive channels like yours! Thanks again we all appreciate you!
@@astrozombie1505thank you friend. Yeah man we had a whole routine. He would always sit in his car and listen to music. We had many short conversations that way.
Often he’d be sitting out there as I drove up from work and we would exchange pleasantries. And he listened to a lot of the same music I did. I told him often that I would invite him over and we’d sit on the deck in the backyard , sip on something and listen to some music. I never got the chance to make good on that.
I bought oxtails yesterday for $13 a pound. They were delicious, but I remember when offal was inexpensive. Great recipe by the way
Really? Where you located? I was seeing them under $10 last week here in Dallas.
@@RonOnTheGrill Bend Oregon, I’m a retired chef. Used to wholesale prices. Your recipe is similar to a Jewish style brisket, but they don’t smoke the meat before braising. I did my oxtails Hawaiian style
Thanks my friend!
I went to HEB just last week and the oxtails were close to $40 for a package. I am definitely going to try the beef shanks out.
Good GRIEF!
Osso Bucco is a very tasty dish, reasonably priced for the amount you get ! Love it !
great video, you gotta let us know how it tastes in the video. i understand its probably gone before you even think about hitting record again though lol
Man I’m bad about forgetting to do that, lol! I forget people really want to see us taste it!
It goes really well in the best hangover as well.
Hangover cure as well.
I remember oxtail being some of the cheapest cuts to buy.. and because of people competing with each other and showing off all over social media. It's now 10 times the normal cost.
Man honestly I don’t think it was that as much as it was the change in perception. With LES BBQ elevating them to a delicacy, and selling them all over the country, other people wanted some of that shine too. So you had people like Destination suddenly pushing them. Now, all across the bbq channel community everyone wants to do a video on them because they’re the hot thing. That leads to fans of these people now all wanting to make Oxtails. That’s how demand goes up and when demand goes up supply goes down. So now the price has to go up to slow down demand.
People think me making this video is going to cause beef shank prices to rise, but it would take a lot more than me to start that snowball rolling bro.
@@RonOnTheGrill
It's not a dig at you.. .
We're amidst a covetous generation meaning people are excessively greedy & many will do anything for attention, including doing anything for likes shares and subscriptions. Also it's getting more costly to eat a basic meal literally as the days roll by.
I loved your video.. I was just making a general statement about how trends get started & then prices immediately go up.
What happened to oxtail prices also happened with skirt steak when once tiktokers learned how Mexicans we're able to get cheap cuts of meat for pennies on the dollar, eat well and can make good money selling it.
now it's 10 times the price.
Great call. Living in DC and ATL got me on oxtails, now if I want it I'm gonna have to do it myself.
So he basically made smoked pot roast (Due to celery and carrots), and then braised it. Fascinating, I wonder if it taste more like an elevated pot roast or another flavor base of oxtails. Looks delicious! Thanks for the tip of a cheaper, but comparable meat cut!
No, I made smoked beef shanks, lol! Adding celery and carrots to a protein doesn't automatically make it a pot roast. :) But yeah, definitely try it! It has a really nice flavor, very rich and lots of meat. Plus you get that bone marrow.
Ooooh! Yeaaaa!! Nice day and good cool and top it off with good beat👍🏾
Wuddup my friend!
It’s a good thing you tied them before cooking. Italians either tie them or cut slits in the ends to keep them from curling up.
Cool, I do that with center cut pork chops too!
When I was looking up a recipe for oxtail stew, the lady said you can substitute beef shanks for oxtails. Looks really good. I'm going to make some with butter beans and a side of carribean rice and peas and some plaintains.
That sounds delicious!
Going to try those as if im making jamacan oxtails
Please let me know how it goes!
Great video Bruh..you inspired a lot of us to try something new. You had me wanting to try just smoked the shanks before/after the braze
That’s so cool to hear man, thanks!
Looks good man. The seasoning is definitely not just salt and pepper
You’re right about the salt and pepper. I added some rub right before putting them on the grill and simply forgot to address the change in the video. Great catch!
@@RonOnTheGrill No biggie . will give your recipe a try.
When I first discovered OxTails in Jamaican cooking, I immediately had to learn how to make it. That was around 2005 I think. It was still pretty reasonably priced.
Now, I think it’s as expensive as beef tenderloin or the rest of the expensive stuff.
Shanks are getting there as well.
Long slow cooking is key.
This is my first time watching your show. I wasn’t expecting to see what was next. (I paused around the time you were tying the shanks, I expected braising)
I guess Ron In The Grill was the first clue. Duh.
This is going to be interesting and a rewarding experience l. ❤
Thanks for pointing out that thing about the channel name. A couple of people have criticized me for cooking it on the grill, lol!
Say bruh you sliding on thin ice saying beef shank taste like oxtails. the fat content just isn't there but before i talk bad about ya imma try this recipe out first lol.
Man, they're closer than anything else I've seen people putting up as a substitute. Turkey necks and all kinds of stuff, lol! They're not exactly like Oxtails, but I haven't seen anything closer. 'Pre shate the pass, man lol!
Please come back with your review once you do! 🙏🏿😊
@@RonOnTheGrill beef neck works better
He’s right, I discovered them about two years ago, but I hadn’t been able to remember what they were called. Thanks bro for the video. Also, you can buy beef and add it to the dish.
@@RonOnTheGrillYOU'RE Correct, and they are very good 👍🏿. 😇🧚🏿♀️
Our local Mexican grocery store sells beef shanks. We have the butcher cut the bone in half then we pressure cook them. Wonderful for soup!!
Sounds good!
My Italian friends pronounce it oh-so boo-ko. Originally OB is veal shanks. I'm a little uncomfortable with eating calf legs, though. I think I'll stay with this recipe.
I understand! Thanks for watching.
I'm happy nobody stole it from outside 😂😂😂 I can imagine the good smell.
😃The place is gated, so they could’t get to it! 😄
Oxtails are greasy to me.........or I didn't know what I was doing, but this looks like My Jam. I hope I can find this locally. TFS.
Thanks friend. They do have a fat cap you need to remove. Maybe that was it. These are leaner and don’t have that fat cap. They need to smoke low and slow for a long time though. at least 3 uncovered and several more in a braise.
@@RonOnTheGrill Thanks for the tip. I live in a food dessert and some things I'd like, I hafta pack a lunch for the ride, although I did find one online shop that carries "Beef Soup Bones" that look like the ones you made.
Awesome! Nothing easier than throwing 3-4 lbs of them into a slow cooker with a couple jars of Peppercinis. Cooks down for some good Italian beef.
Great try men, You should have left them in the square PAN.And put on the grill. Would have been easier.
I didn’t find anything hard about it man. First of all I sautéed the veggies and made the braise in the pot, so it just made sense to add the meat to the pot rather than pour everything OUT of the pot and into the pan. I don’t know if you’ve ever handled a cast iron dutch oven but they’re heavy bro.
That cast iron dutch oven holds and distributes heat way better than an aluminum pan can. I knew I’d be going several more hours after wrapping so the dutch oven made more sense. Especially with the amount of volume. Turned out great. We ate it every day till it was gone.
And you should not worry about it, he did it like he wanted to, why don't you make a video and do it like you want to, so I can talk 💩 about it and tell you how wrong you are
Don’t worry about it man, you won’t find anything there. It’s empty. I don’t even have to go check. In fact I was doing a series on tiktok where I told them every time you get a negative comment, 100% of the time if you go to their channel it’s empty. That’s because people who are actually making content don’t have the time for that petty BS.
O so boo ko is the best pronunciation, and it just means the same thing in Italian. It’s one of my favorite cuts of beef. I especially enjoy it in roast, stew, and soup. I look for the pieces with lots of marrow.
So I WAS right! A few people commented saying it’s veal.