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Registered
Join Date: Jan 2002
Location: Nor California & Pac NW
Posts: 24,802
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Vash, I made your Taiwanese oxtail. Didn't have Michu so used regular rice wine. Added four beef tendons, some garlic and a splash of red wine. Very good!
I liked not having a browning step, saved bother. Did it in the pressure cooker, 1 hour, then simmered the tails in the sauce, uncovered, for another 1/2 hour to reduce it a bit.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211
What? Uh . . . “he” and “him”?
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