OC cook-along

[OC posting No.9679469]

Well the other day in a thread I told you anons I'd post a cook along and there were some votes for beef stew. I wanted to post yesterday but I got off a night shift and had a lot of things to do, ended up passing out on the floor like a retard.
I'm all rested up now, so its time to get in the kitchen!
Like the lonely oldfag I am, I'm sharing this cook along with you anons, my only real friends

[OC posting No.9679493]

Just moved, so I had to start by washing a few dishes. Here's what you need to start with. Get a nice pot, this one is from before I was born!

[OC posting No.9679503]

Kitchen is pretty small in this particular shithole apartment. But still kind of comfy in its own way

[OC posting No.9679509]

The meat selection wasn't great here. When I was still a rich guy, years ago, I would probably use prime rib (USDA, or Canadian silver/AAA) like the absolute madman I am.
Lately I've been getting into cuts of beef like blade, here's some blade I just got...

[OC posting No.9679516]

Closer pic for you anons. The flash from my phone makes it look shiny. You're going to want to dry it off with some paper towel, I'm a broke poorfu/ck/ so I don't have any.
Next step is to lightly salt it, and then cube it up.

[OC posting No.9679522]

Sliced/cubed

[OC posting No.9679526]

Same meat, with different lighting. Didn't really need to include it but wtf it looks so different?

[OC posting No.9679539]

You don't need to do this step. I usually don't bother, just kind of experimenting today/doing whatever...
So I'm going to flour the cubed beef, you can use flour, whatever. I'm using a mixture of cornstarch, flour, and a light amount of some mystery ingredients

My kitchen is my playground, other than safe food handling and cleaning, there aren't really any rules (as you anons will see in time)

[OC posting No.9679553]

I'm only using 2 of my oxtails. When I was a kid, and we're going way back here... These were dirt cheap. You'd practically be made fun of if you cooked oxtail soup, because you'd be some kind of poorfag /pol/a /ck/ or slav or darkie.
I guess some hipsters like them now or some cooking show featured them in a recipe, because they're not cheap at all now.
What's next... Costly chicken thighs? Skirt steak? Pork shoulder?
Ah, everything is going up in price from a poorfag perspective. I digress.

Here's the selected two oxtails, should add some nice flavor.

[OC posting No.9679692]

Searing now. I added in the fatty pieces I sliced off when cubing the beef.
Yeah i switched pots also, the other one was a bit fucky from age. Looks like teflon but its actually not, no need to worry about me getting alzhymers/autism/whatever its supposed to give you

[OC posting No.9679702]

Getting the vegetable selection ready. I'm using up what I had laying around in the fridge that I didn't know what I'd do with. Normally wouldn't really bother with celery, for example.
Garlic is always an option too, I usually skip that though, don't have any this time around.

[OC posting No.9679754]

Adding a little butter to the searing meat

[Anonymous No.9679760]

>>9679754
You already (lightly) seared it and there is more than enough fat in the pot.

Enjoy your heart attack with 40 but go on.

[Anonymous No.9679791]

>>9679760
that teaspoon and a half of fat that was in the pan will not brown the rest of the beef anons going to sear up

[OC posting No.9679806]

The flour'ed beef, sear that up too. Turning temp up a little.

[OC posting No.9679809]

>>9679760
Ah shit, 40? Really hope I don't last that long.

>>9679791
Also this, and flavor yo'

[OC posting No.9679815]

Diced the onions!

[OC posting No.9679817]

Did the celery pretty finely here

[OC posting No.9679830]

>>9679760
Thought about what you said, figured I'd speed things along with a bit of bacon fat.
(not using the whole thing, inb4 die fat fuck)

[OC posting No.9679840]

Frying it all up

[OC posting No.9679849]

Ice cube tray looks like teeth+gums. can use a little grapefruit juice and whatnot to make it extra disgusting.

[OC posting No.9679853]

We're pouring boys. Not going to lie, a little fucked up already

[OC posting No.9679932]

Not something i usually add, but I had it laying around, so I'm throwing this half cabbage in the mix

[OC posting No.9679956]

Turnip on standby!

[Anonymous No.9679961]

>>9679853
In the freezer and ice. Go buy some wine faggot

[OC posting No.9679982]

>>9679961
Thanks anon, your opinion is very important to me.
Here's the wine I picked out

[Anonymous No.9679993]

>>9679982
I don't know anything about wine. More pics pls

[OC posting No.9680059]

>>9679993
coming up anons


Adding in a few beets for experimentation (never tried them in a stew before)

[OC posting No.9680063]

peeled and chopped.

[OC posting No.9680069]

Carrots on standby!

[OC posting No.9680079]

I always put the potatoes in last so they're not cooked to mush. Usually go turnip first, then carrot... Cabbage I never worry about, just toss that in right way.

[OC posting No.9680084]

Getting those sick bard buffs though.
Letting my bro here keep watch for a bit while I drink more

[OC posting No.9680090]

One of the secret ingredients. Only using about one shot glass worth

[Anonymous No.9680150]

>>9680090
Throw in a cube of dark chocolate if you have it

[Anonymous No.9680191]

For future reference, shin is a very good cut for stew. Yours will still taste good though I'm sure.

[OC posting No.9680211]

>>9680150
Forgot pic but I put a small piece of 90% in!
>>9680191
I'll check into that. I sometimes use a shank, is that similar?

[OC posting No.9680219]

All ready, just needs to simmer a bit. Are you anons hungry?

[OC posting No.9680570]

that's it for the cook along. was going to make something else but i'm too tired from working this week. maybe tomorrow though... hope you anons enjoyed!

[Anonymous No.9680682]

>>9680570
yeah thanks. how was the addition of beets

[OC posting No.9681046]

>>9680682
Actually really enjoyed it. Not sure if i'll be adding them regularly from not on though... But i'd definitely advise trying it.
I'm partly slav, so I make borscht a lot, maybe I'm just "used to" beets?