Perfect Your Braising Skills with Oxtails with White Beans and Fava Beans with Artichokes 

The same for me. I was wondering how this was going you turn out but they surprised me. They did very well. Can't wait to try this one!

No Lie Jamaicans cook it the best👍🏿👍🏿

Totally agree. Love my Lodge and it is currently $39.00 on Walmart.com. They have an affiliate link to a what $350.00 then a $89.00. Sort of appears conflict of interest to me where Test Kitchen prefers to make money and send me off to waste money on items that put more money in their pocket. Buyer beware. I have used my Lodge 3-4 times weekly for approx 8 yrs and it remains amazing

Dale Trayner Buyer beware? Le Creuset makes amazing products. It’s no surprise it won the testing. There’s nothing wrong with Lodge but many prefer enameled over plain cast iron for Dutch ovens.

@@bd80247 I like mine. I know how to season cast iron.

Brendan Dever mine is the blue enameled lodge pot. Le Cruset makes great stuff. I have about ten pieces. I was just rooting for the under dog😉

@@bd80247 the one for 39 dollars is enameled. Lodge makes both

i know Im randomly asking but does any of you know a method to get back into an Instagram account? I somehow lost my account password. I love any tricks you can give me

@Louie Dustin Instablaster :)

@Theo Richard Thanks so much for your reply. I found the site on google and I'm in the hacking process atm. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.

@Theo Richard It did the trick and I finally got access to my account again. I'm so happy:D Thanks so much you really help me out :D

@Louie Dustin no problem :D

Henry, looks like this one: www.amazon.com/dp/B075DFGX2G/

Do you get a weird taste when you use vinegar or tomato product with the plain cast iron?

angellover02171 I’ve cooked for over 59 years used my grand mother’s cast open . No I haven’t any one ate my cookin g wanted more . I not putting that Dutch oven down . I’m just saying you can cook out of anything . Anyone who has one I glad for you . I put sugar in my tomato dishes . ❤️🙋‍♀️ garlic vinegar ginger . Now I’ve never used curry spice . But I don’t like curry.

Fill it with water, bring to a boil, turn off heat, cover overnight.

Barkeepers friend? Bon Ami? I can't remember which is less abrasive.

Using a paper towel, I preoil the whole interior before you start cooking. After everything has rested and you’ve transferred everything out. Wipe out any solids. Put Dawn dishwashing in with hot water to the top. Let it sit while you eat, or do other kitchen cleaning. When your ready, be sure you won’t burn your hand, scrub while full of water with a plastic or walnut scrubber, like Grove Collectives which is dishwasher safe on the top rack. Run the hot water to keep your drain clear, and dump the dirty water rinsing with the running water. Rinse your scrubber too. Dump all the water out. Squeeze a bit of Dawn in and with that rinsed, wet, hot scrubber put a little elbow grease in using that concentrated Dawn. Rinse and repeat until all clean. If you’ve done this since the pot was new, I’ve never had to do more than the two scrubs except on tomato heavy things, then three to four scrubs. The pots I do this on are the LeCruset enameled cast iron, and my Preferred Stock or Sears stainless steel Dutch ovens. I think the Dawn and preoiling are the secret.

I use baking soda and dish soap to clean mine. It works well!

🇯🇲.It's over $15 a pound for oxtail

ja bigup lat time I bought them they were 6.00 a lb, I thought that was high!

I mean you get what you pay for. NYC beef prices are wack.

@@ErichEats Nope not really,, even in Canada Oxtails are considered to be very expensive as are Chicken wings, and forget anything to do with Lamb.

Oxtails are very expensive in the San Francisco Bay Area. About $17.00 per pound.

Oxtail is pricey here in New Mexico.

Passion for food Between these 2 bean dishes, which is your FAVA-rite?

Stop trolling

It's such a giant amount of fat - not only does it make the meal feel greasy in your mouth, but that much fat can result in some gastrointestinal distress for people eating it (basically, it goes straight through them).

Elwyn is right, but not completely right. If you're having a standing rib roast(Ribeye roast), then you want that fat, for example. If it's in a sauce after a braised piece of meat, typically you want to remove the fat as it will add no flavor after several hours of braising.

It is all about proportions, that said I am surprised they didn't used some of the reserved fat to sweat the aromatics.

Fat is flavor. So you don't want to completely remove it from meats, especially not roasts. But when you're doing a stew or soup, it's not going to do anything but float on the top. You could braise and then skim off the fat (with a spoon or bread). I've done that. Or you could try and emulsify it in the braising liquid/soup once the dish is cooked using a blender. The gist is you don't want to eat a spoonful of liquid fat. (Or maybe you do.)

That was exactly what I was thinking. Also, after separating the fat in the separator, did you see all of the red color in the fat that they did not use? That was the pepper and tomato. Sure, you don't want all that fat, but come on! Put some in. That was flavor tossed away.

I have two Le Crusets and they're meant to go into an oven.

@@rmknicks Are they the same model tested in the video? As far as the knob non-plastic, they are ready to go.

@@ningcheng_shu Yes.All Le Crusets are meant to go into an oven. If you take care of them they will last generations.

​@@rmknicks Unfortunately there are Le Creuset Dutch oven indeed having phenolic plastic knobs, not safe at all oven temperatures! If you can just follow the web link provided at the introduction of this program, to purchase the winning Le Creuset Dutch oven at Amazon, go to the Technical Specification section, then click "User Guide [pdf]" link, it will pop up the "Le Creuset Cookware Knob Sizing Guide" pdf file. According to the guide, the Le Creuset Dutch ovens have five different knobs, "Signature Gold Knob", "Signature Stainless Steel Knob", "Classic Stainless Steel Knob", "Signature Phenolic Knob" and "Classic Phenolic Knob". The first three are all metal, so ok at any oven temperature. The last two are made of phenolic plastic. Though "Signature Phenolic Knob" are made of composite material and can withstand of 500F, the "Classic Phenolic Knob is only oven-safe to 390F, according to the Le Creuset user guide. So anyone out there intend to buy, make an inquiry first. Avoid those with phenolic plastic knobs, or make an additional purchase of one of the all metal knobs listed in the Le Creuset user guide, so you can replace the phenolic plastic knob with the all metal one by yourself (I don't know whether that's really feasible at the moment, so check!, before you buy).

www.lecreuset.com/classic-phenolic-knob-2019

Not plastic...lid handle is cooler than metal handle.

Probably because beef broth has too strong of a distinct flavor which would make it taste too much like a packaged ramen. You want the beef flavor to come from the oxtail.

ATK rarely uses packaged beef broth. They can taste a bit tinny or sour. Usually if it’s something that will be reduced a lot, they use chicken broth

I hear they're delicious when served with the liver of a census taker and a nice Chianti.

Kindred Spirit I was literally just about to say that sis!

Generally less expensive in the Asian/ Hispanic markets.

My thoughts exactly! Like anything in a profit driven economy, the price goes up with popularity. Quinoa was 69¢ a pound. Now it's over $4.

I know right??! Oxtails used to be dirt cheap since they were considered scrap meat. But now they are around $8-9 a pound on average. The cheapest place I can find is $6 a lb.

Just don’t buy them at Trader Joe’s or something like that.Kroger’s Food Lion would be much cheaper.

That would be incorrect; semicolons are used to join independent clauses. Also, headlines follow special grammar conventions.

@@KaitouKaiju Semicolons are also used to *separate* items on a list, some of which may contain commas within them. See en.wikipedia.org/wiki/Semicolon#Usage. In this particular case, the overriding consideration is clarity rather than (your understanding of) correctness. What is the point of having a title if it fails to convey to the reader the intended information/message?

As they say, Grip This!