dude, this is better than all the italian videos about this dish. and I suspect the same stands true for the whole channel because what I liked is the format. the historical context at the beginning, the discussing the prep ahead, the step by step process was very clear although very detailed with lots of useful tips and then, a thorough discussion about the flavours , almost a tasting guide. amazing. a couple observations about the prep part: 1. don't stress over cleaning the fat, trimming, rendering it out... just put more tomato if it's too fatty and there you go. you got more sauce. 2. cured lard is only one option but you have many. you can use rendered lard, the fat from a prosciutto, a very fatty pancetta, even guanciale. there's just one rule: it's gotta be a fatty pork. otherwise you can use just olive oil. that's how they make it in the jewish neighbourhood here in Rome
Assuming there are leftovers. Is it possible to store this in the fridge for one or a few days? Or are the meat and sauce losing too much flavor cause of this?
Trust me when I tell you that you won't need to add any extra flavor by using stock. Of course, if you want to then go ahead but the intense beefy flavor is going to come from the meat itself, then the bones add their bit, and the sauce will be packed with bold flavors. It is not lacking in the flavor department at all by using water.
@@actuallyitalian Thanks for the advance information. I have also looked at the videos for this dish made by Giorgio Barchienese ("Giorgione") and Chef Max Mariola. There are some differences in technique and the use of ingredients (e.g., Chef Mariola blitzes the sofrito) but I found all to be consistent. They all use water rather than stock.
That was really interesting Sal 👍🏾 I love to know the history foods. Off cuts and Ofel are becoming popular again. I don’t eat them, but my mum used to as a kid and told me all of the different meals that were made with all kinds of animal parts. When people are poor they have to get creative with whatever they have. That dish looked restaurant standard.
Thanks for the comment! I am not a huge fan of offal when it comes to innards, however, the oxtail is nothing at all like those flavors. It is intensely beefy and not minerally or gamey at all. It's similar in taste to short rib but with an even more intense beef flavor. It used to be one of the cheap cuts but it can be quite expensive now.
dude, this is better than all the italian videos about this dish. and I suspect the same stands true for the whole channel because what I liked is the format. the historical context at the beginning, the discussing the prep ahead, the step by step process was very clear although very detailed with lots of useful tips and then, a thorough discussion about the flavours , almost a tasting guide. amazing.
a couple observations about the prep part:
1. don't stress over cleaning the fat, trimming, rendering it out... just put more tomato if it's too fatty and there you go. you got more sauce.
2. cured lard is only one option but you have many. you can use rendered lard, the fat from a prosciutto, a very fatty pancetta, even guanciale. there's just one rule: it's gotta be a fatty pork. otherwise you can use just olive oil. that's how they make it in the jewish neighbourhood here in Rome
Sal, your channel is a hidden gem. Thank you for the recipes. Loved the history part of it too.
Complimenti ingredienti ed eseguzione perfetti. Mi sono iscritta
Assuming there are leftovers. Is it possible to store this in the fridge for one or a few days? Or are the meat and sauce losing too much flavor cause of this?
It can sit in the fridge.
Instead of adding the water to the mixture, is beef broth or beef stock (preferably homemade) an alternative for the added flavor?
Trust me when I tell you that you won't need to add any extra flavor by using stock. Of course, if you want to then go ahead but the intense beefy flavor is going to come from the meat itself, then the bones add their bit, and the sauce will be packed with bold flavors. It is not lacking in the flavor department at all by using water.
@@actuallyitalian Thanks for the advance information.
I have also looked at the videos for this dish made by Giorgio Barchienese ("Giorgione") and Chef Max Mariola. There are some differences in technique and the use of ingredients (e.g., Chef Mariola blitzes the sofrito) but I found all to be consistent. They all use water rather than stock.
Congrats! I'm Italian and I can tell you that this recipe is better and more authentically Italian than the majority of Italian cooking channels
This comment made my day! Grazie di cuore!
That was really interesting Sal 👍🏾 I love to know the history foods. Off cuts and
Ofel are becoming popular again. I don’t eat them, but my mum used to as a kid and told me all of the different meals that were made with all kinds of animal parts. When people are poor they have to get creative with whatever they have. That dish looked restaurant standard.
Thanks for the comment! I am not a huge fan of offal when it comes to innards, however, the oxtail is nothing at all like those flavors. It is intensely beefy and not minerally or gamey at all. It's similar in taste to short rib but with an even more intense beef flavor. It used to be one of the cheap cuts but it can be quite expensive now.