No products in the cart.
Beef tongue (also known as neat’s tongue or ox tongue) is a dish made of the tongue of a cow.
Beef tongue is very high in fat, contributing up to 72% of its caloric content.Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. These taste buds are made up of cells. … Cow tongue tastes kind of like meat. But the texture is different, and it is more tender. It is a unique flavor, and you should give it a try.AED 10.50 Inc VATAED 10.50 Inc VAT
Bulgogi is one of the national dishes of Korea, though this is not an authentic version. It is an adaptation of an adaptation. Back in the 196s, my mom and dad were invited to a barbecue at the home of a Korean War veteran and his Korean wife, who served their guests an authentic bulgogi. There is a reason this is a popular dish in Korea, and it was a hit that day, too. But all mom could get from the host was a list of ingredients, not the full recipe.
So mom did the best she could, and it eventually gelled into a dish that I remember longing for as a child: savory sweet, garlicky, and a little sticky. Mom made it with flank steak or London broil. I’ve since made it with venison, antelope, beef, and, yes, duck.
This is one of the easiest recipes in this book, and works with any skinless red meat. If you are serving a crowd, a domestic or Canada goose breast would be ideal.AED 120.75 Inc VATAED 120.75 Inc VAT
It is highly nutritious. Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous. … Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.AED 21.00 Inc VATAED 21.00 Inc VAT
Bone marrow is one of humanity’s first super foods, eaten by our early ancestors and full of protein, calcium, phosphate and magnesium. Cow foot stew is also revered as an aphrodisiac and recommended as a hangover cure. Chicken’s feet are also used as a tasty way to cure what ails youAED 26.25 Inc VATAED 26.25 Inc VAT
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for Oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow knees, but are the preferred ingredients among Russian Jews because they can be kosher.AED 47.25 Inc VATAED 47.25 Inc VAT
Quality beef that’s perfect for sukiyaki.
Enhance the flavours of your meals using the finest cut of prime-grade beef. Add this quality cut to shabu-shabu where thinly-sliced beef and seasonal ingredients are stewed in an umami-rich kombu seaweed broth. The beef slices are cooked by swishing them in the boiling stock for a couple of seconds before being dipped in tasty sauce to eat. This fun, sociable and tasty hotpot dish make for a fantastic winter warmer.AED 63.00 Inc VATAED 63.00 Inc VAT