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Thread: Ox roast--looking for a recipe...

  1. #1
    Terry Guest

    Default Ox roast--looking for a recipe...

    ....that has been *tried* by folks on this newsgroup. Cuz youse guyses
    n gals know what yer talking about... :-)

    Ox roast is regional, at least I think it is. The local fire halls
    back in central PA used to have "ox roast sandwiches" periodically,
    and I've never seen it anywhere else. It looks like beef that has
    been cooked first, then ground rather coarsely. It's a very different
    texture from browned ground beef; holds together very well, doesn't
    fall off the bun like a sloppy joe. And it's *very* moist and
    flavorful. Traditionally served on a burger bun with pickle relish.

    So I tried making some. How hard can it be? Did a chuck roast in the
    slow cooker, shredded it partially by hand. Added some of the liquid
    from the pot. Gave it a whirl in the food processor. Tasted it
    several times during the grinding; it never got to the right texture,
    didn't hold together, did not have the proper flavor.

    If you know what I'm talking about, and you've actually made the
    stuff, please post a recipe. I've already searched the web and gotten
    several recipes. All of them say "thinly sliced" in the recipe so
    they're not the right animal.

    (It just occurred to me that perhaps an old-fashioned turn-the-crank
    meat grinder is what is needed. But I still don't know how to get the
    *flavor* of real ox roast. And would the hand grinder give that
    texture that holds together so well? Beats me.)
    --
    Best -- Terry

  2. #2
    isw Guest

    Default Re: Ox roast--looking for a recipe...

    In article <[email protected]>,
    Terry <[email protected]> wrote:

    > ...that has been *tried* by folks on this newsgroup. Cuz youse guyses
    > n gals know what yer talking about... :-)
    >
    > Ox roast is regional, at least I think it is. The local fire halls
    > back in central PA used to have "ox roast sandwiches" periodically,
    > and I've never seen it anywhere else. It looks like beef that has
    > been cooked first, then ground rather coarsely. It's a very different
    > texture from browned ground beef; holds together very well, doesn't
    > fall off the bun like a sloppy joe. And it's *very* moist and
    > flavorful. Traditionally served on a burger bun with pickle relish.
    >
    > So I tried making some. How hard can it be? Did a chuck roast in the
    > slow cooker, shredded it partially by hand. Added some of the liquid
    > from the pot. Gave it a whirl in the food processor. Tasted it
    > several times during the grinding; it never got to the right texture,
    > didn't hold together, did not have the proper flavor.
    >
    > If you know what I'm talking about, and you've actually made the
    > stuff, please post a recipe. I've already searched the web and gotten
    > several recipes. All of them say "thinly sliced" in the recipe so
    > they're not the right animal.
    >
    > (It just occurred to me that perhaps an old-fashioned turn-the-crank
    > meat grinder is what is needed. But I still don't know how to get the
    > *flavor* of real ox roast. And would the hand grinder give that
    > texture that holds together so well? Beats me.)


    On the flavor front, how is the taste compared to Italian beef
    sandwiches?

    Isaac

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