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
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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 ๐ I look forward to trying some at some point
Hope you have a lovely day!
Sure thing! Have a good one!