offal - cheap and definitely old style

champys

Thanks Jenny - I will do that too! Probably add some carrots and mushrooms if I have any left over....

Jei70

Another idea for heart is to make a stew. Sauteed onions, carrots, a dusting of flour, loads of leftover wine, and mushrooms for the last 1/2 hour - serve over penne or conchiglie pasta. Yummy!

ETA: Ooops, I've been away from the computer, and the last two posts weren't on the thread when I wrote my reply! But great minds, eh?

jennybb

absolutely

weezl74

I was really tempted by ox liver, and asked my butcher about it for a pate.

He said people just buy it for their dogs. I was disappointed, cos it was half the price of the other livers.

But someone above (tootles?) has mentioned eating ox livers, so I thought I'd ask all you old stylers if there are any ways of cooking ox liver that are fit for human consumption?!

Thanks for any ideas.

Weezl x

Emuchops

I buy ox liver for myself and my dogs (direct from butcher £3 for a whole one!).It has quite a grainy texture but a lovely robust flavour that goes well in casseroles
(if you dont mind the grainyness)and faggots. I also add it to things like shepherds pie and spag bol, in small quantities(half to 3 quarters mince, half to 1 quarter liver, depending on taste) as I find it gives the dishes a bit more oomph as modern mince can be quite tasteless. I once served this to my partners relative who went on throughout the meal about how he could never eat offal or liver, but wasnt my spag bol lovely......

me_and_me_monkeys

OK - I took the plunge today and got 2 pigs lower leg - trotter and hock. Total cost £2.50 (don't understand as hocks were 1.99 each on their own - maybe he took pity on me?). My mum has suggested making a 'rich mans brawn' with the 2 trotters and 1 hock. and doing a slow cooked hock with the other. Will let you know how it goes!

Sarahsaver

Mum gave me some food to bring back after Xmas, one of the things was a tin of tongue meat. My oldest son loved it. Not as good as the ones Nanna used to cook though.

me_and_me_monkeys

I have just picked a little of the meat off the trotters I have cooked all afternoon. And it tastes lovely, The jelly is just cooling as is the trotters so they are cool enough for me to pick clean for the brawn. Must say its definatly a windows open task - it is rather a strong smell.

ravylesley

weezl74 wrote: »

I was really tempted by ox liver, and asked my butcher about it for a pate.

He said people just buy it for their dogs. I was disappointed, cos it was half the price of the other livers.

But someone above (tootles?) has mentioned eating ox livers, so I thought I'd ask all you old stylers if there are any ways of cooking ox liver that are fit for human consumption?!

Thanks for any ideas.

Weezl x

Ox liver is classed as fit for human consumption and the only problem people have with it is that it is quite strong tasting.It is reckoned that if you soak the ox liver in milk it mellows the taste.Never tried this as I only ever eat Lambs Liver but my FIL used to swear by it

Lesleyxx

Sheahaven

Hi

I wondered...
If you can eat oxtail and chicken/turkey neck, can you get/eat lamb/pig/cow's neck - like you'd find chicken neck as?

It's just a thought.

I know when it comes to these bigger animals that you can get scrag,shank, etc. But just wondered if it is at all possible to buy a whole neck (similar to oxtail)?

If you can, are they relatively cheap like other cuts of meat/offal?


TIA