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8 Comments
I thought oxtail came from an ox😭 what is an ox anyway😳
Melinda’s is awesome!
Traditional shepherd’s pie uses ground meat because it’s already structured and not overly gelatinous. Oxtail is more luxurious, but you have to control the fat and liquid, or the pie won’t set properly. When done right, oxtail shepherd’s pie should be: Rich but not greasy Thick, not runny Structured when cut Deep in flavor, not heavy or loose
That looks damn good
it's looks delicious I seen a bug on the butter
Visually, this wasn’t my preference. Oxtail is rich, but shepherd’s pie still has to hold its structure. From what I saw, the consistency looked too loose and not fully set. When you cut into shepherd’s pie, it shouldn’t break apart or look unstable. It should hold its form and show clear structure between the meat and potato layer. This isn’t about flavor, because flavor and structure are two different things. This is strictly based on visual consistency. The liquid and fat have to be controlled so the final result looks stable, not runny or overly soft. I respect the creativity, but visually, I would have approached it differently to make sure the final structure matched the purpose of shepherd’s pie.