I crossed Julia Child’s boeuf bourguignon recipe with Shota Nakajima’s oxtail curry recipe. We were really happy with how it turned out.
https://www.popsugar.com/food/top-chef-chef-shota-oxtail-spring-onion-recipe-48326141
https://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007
How was the lotus root in it? It looks divine.
Good! My first time using it in a dish to be honest. It was a nice contrast with the other textures. Edit: and thank you!
I’ve never had it, but it looks super interesting. What sort of texture does it have?
The dish looks delicious!
Thank you!
It depends on how long you cook it. Less time or raw and it’s a lot like water chestnuts. Longer and it gets softer. We didn’t cook it long enough to get soft, so the crunch was nice with the other softer ingredients.
Thank you for explaining, that’s super interesting 😊 I look forward to trying some at some point
Hope you have a lovely day!
Sure thing! Have a good one!
This looks delicious. I never had ox tail what is it like taste and texture wise?
Thank you! Oxtail is really good. Very unctuous, lots of collagen. You have to cook it for a long time to make it tender.
Awesome, I’m looking forward to eventually trying oxtail.
I added a link to the curry recipe to the post if you want to give it a whirl sometime.
