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OmManiPadmeOmelet[_1_]

In article >,
(Phred) wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
> >In article . com>,
> > "itsjoannotjoann" > wrote:
> >> OmManiPadmeOmelet wrote:
> >> > I finally got around to cooking that beef tongue. :-) I've not cooked
> >> > one in a few years.
> >>
> >> This has nothing to do with your beef tongue, but I was at a Mexican
> >> market a few miles from me last week. I was looking through the meat
> >> case and what I saw looked very good. At the end of the case (this was
> >> one of those cases only the butcher can get into from the back) were
> >> beef feet. Quite large I must say, but what can you expect, they do
> >> have to support several hundred pounds in weight. Darn, I can't
> >> remember if they were $1.39 or $1.99 per pound. They also advertised
> >> beef tongue, but I didn't see any.
> >
> >Beef feet huh? That's a beef item I've never tried! [...]
> >I guess you'd treat them like trotters?
>
> This sub-thread got me googling. Here's an Italian approach from
> Sardinia, stolen from <http://www.sardiniapoint.it/5284.html>
>
> Ingredients:
> - 1 beef foot
> - olive oil, vinegar, garlic, parsley, salt
> Carefully wash the beef foot and boil it in salted water until the
> cartilage separates from the bone. Cut the cartilage into small pieces
> and season it with olive oil, a little vinegar and finely chopped
> parsley and garlic. Stir frequently and leave it to soak over night
> before eating it cold. [Maybe Pandora can comment on this?]
>
> And another, perhaps a little more exotic, found at
> <http://www.spindlepub.com/recipe/nvrecipes.htm>
>
> Nilagang Pata ng Baka at Mais
> [This is the last in a set of Filipino non-veg recipes on the above
> page, each one submitted by a "Winner" -- it was some sort of
> competition, presumably.]
> WINNER: Peter Nepomuceno Mr. Nepomuceno is a network systems analyst.
> His hobbies include cooking and watching movies. He learned this
> recipe from his mother. [Glad it isn't his own or it could be buggy.]
>
> Ingredients:
> 2 pounds beef (or ox) feet
> 1 can whole kernel corn
> salt to taste
> 1 small onion, diced
>
> Cooking Method:
> Clean the beef (or ox) feet thoroughly. (Baking soda does the job
> best.) Place the feet in large slow cooker. Add onion, corn including
> juice, and enough water to cover the meat. Cook for about 8 hours in
> slow cooker on high. If you overcook, meat will be very tender and
> soft. You want the meat to be a little firm to bite. When done, season
> to taste. You can use garbanzos or peanuts in place of corn.
>
> Tips: You can use beef feet in kari-kari or callos recipes. Also good
> with lugaw.
>
>
>
>
>
> Cheers, Phred.

That sounds interesting. :-)

Guess I'm going to have to try some if I can find them, just to say I
did it. <G>

If nothing else, I'll bet they'd make a great beef stock for french
onion soup!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson