On the Bone Martha Stewart's Cooking School
Category
🦄
CreativityTranscript
00:00 Welcome to Cooking School.
00:01 When given the choice of a boneless piece of meat
00:04 or one with a bone, go for the bone.
00:06 Ox tails really are cow tails.
00:12 Once they really were from an ox,
00:14 but nowadays the term generally refers to beef or veal tail.
00:18 Generously salt and pepper the meat.
00:22 So I have about two tablespoons of safflower oil
00:27 and brown the meat.
00:30 Brown all sides of the meat
00:31 after you coat it lightly with all-purpose flour.
00:35 Watch the meat, keep turning it as it browns.
00:38 It takes about 15 minutes to brown the ox tails.
00:43 And add water to come halfway up.
00:47 And just because I have it, I'm going to add,
00:52 oh, approximately a half a cup of nice red wine.
00:57 If you have a little bit of beef stock,
00:59 you could add beef stock to this,
01:01 just for additional flavor.
01:03 Now this is boiling well, cover.
01:05 It's going to take about three hours until tender.
01:10 So here we have perfectly cooked, tender ox tail.
01:15 You pour what's in the pan into this strainer.
01:21 And this is a fat separator.
01:26 All the meat juices will fall to the bottom
01:30 and the fat will rise to the top
01:31 and you can pour it off in this little nozzle.
01:34 So now that the gravy is ready to pour,
01:37 put your beautiful bones right back into the pot.
01:40 Be removed and you see there's a little bit of fat
01:45 in the top of the nozzle there.
01:48 And now what you pour back onto the meat
01:50 is pretty much fat-free.
01:54 And when you see the fats,
01:55 oh, there's fat starting to come,
01:58 that you can discard.
02:00 Watercress is a small crisp member of the mustard family.
02:03 It's slightly bitter with a hint of pepper
02:06 and it goes so well with this fantastic ox tail dish.
02:11 Braised ox tail.
02:13 It couldn't be easier and it is very delicious, enjoy.
02:17 As you can see, there are many different ways
02:22 to butcher beef ribs.
02:23 They can be separated and cut into two-inch lengths
02:25 called an English cut,
02:28 or if they're cut crosswise like this,
02:30 they're known as Flanken cut.
02:32 And then there are these 12-inch long dino ribs.
02:37 They are like dinosaurs,
02:40 which I'm going to slowly roast today.
02:43 So I have some oil heating in a pan.
02:46 Coarsely mortared black pepper.
02:49 See how coarse it is?
02:50 Really coarse.
02:52 Rub that into the sides of the ribs
02:56 and generously salt.
02:59 And I'm gonna put this rib right in
03:01 and I'll salt the other side.
03:02 The pan is hot.
03:06 So as these brown,
03:08 keep turning them, looking good,
03:11 right into a 325 degree oven for four hours.
03:16 So now remove the ribs one at a time
03:20 and carve them off the bone.
03:22 And they're coming right off the bone.
03:26 You can see how easily.
03:27 And slice crosswise into chunks.
03:33 And lay it flat on top of the bone.
03:41 Enjoy a beautifully presented dish
03:46 for your family and your friends.
03:49 [sizzling]
03:51 Known as kalbi, Korean short ribs
03:53 are one of that country's most celebrated dishes.
03:56 Soy sauce is the base of the marinade.
03:59 Six tablespoons, two tablespoons rice vinegar,
04:04 and two teaspoons of Worcestershire sauce.
04:07 Two tablespoons of apple juice.
04:11 Two teaspoons of sesame seeds.
04:13 These are white sesame seeds.
04:15 Two teaspoons of garlic.
04:18 Two teaspoons of freshly grated ginger.
04:21 Two tablespoons of light brown sugar.
04:24 And a fourth of a cup of scallions.
04:27 Mix this all together.
04:29 So this is enough marinade for one and a half pounds
04:32 of the short ribs.
04:34 Short ribs come in two ways,
04:35 either cut between the bones,
04:37 the most common type sold in the supermarkets,
04:39 or cut into strips across two to four adjacent rib bones,
04:43 called flanken style.
04:44 So immerse them, one and a half pounds,
04:48 in your lovely, fragrant, spicy marinade.
04:52 So cover these.
04:54 I like using plastic wrap.
04:56 And refrigerate eight hours or overnight is even better.
05:00 So just lay your marinated ribs right on the griddle pan.
05:06 Oh, and so you can just put your cooked ribs
05:12 on a platter and let guests help themselves.
05:17 This is a very interesting and unusual way
05:23 to serve bone-in Korean ribs.
05:27 So beautiful.
05:32 Korean short ribs, a great use of a cut of meat
05:35 that most would think had to be braised for hours.