I'm Not Buying Oxtails Anymore — This Old French Cut Costs Less and Cooks Just as Rich

📖 Marcel's Kitchen Fixes, the book (PDF, 22 fixes + a few recipes not on the channel): 👉 https://gum.co/u/7ofslde9 Oxtail got expensive. Here's the oxtail substitute I buy instead: bone-in beef shank (jarret de bœuf in France). Same bone, same marrow, same slow-braise payoff, for noticeably less money. In this video, you'll learn how to save money on meat without cooking worse, and why a classic French pot-au-feu never uses just one cut of beef. WHAT'S IN THIS ONE Why oxtail got so expensive (there's only so much tail on one cow) What to look for at the meat counter: bone-in beef shank, cross-cut, center-cut or osso buco style How to brown and braise beef shank low and slow until the connective tissue turns glossy and soft The honest truth: shank isn't identical to oxtail, and when you should still buy oxtail Why a traditional pot-au-feu combines three different cuts in one pot QUICK RECAP Buy bone-in beef shank (about 1.5 to 2 inches thick), brown it well, then simmer gently for roughly 2.5 to 3 hours until a fork slides in and the meat pulls from the bone. Slow cooking beef is about time, not heat. CHAPTERS 0:00 The problem at the meat case 0:48 The cheaper cut: beef shank (jarret de bœuf) 1:45 How to brown and braise it, step by step 2:38 The real price difference 3:04 Is it really the same as oxtail? 3:30 Sunday pot-au-feu: three meats, one pot 4:54 Making the pot-au-feu version 6:08 Try it this week Try it this week: buy one piece of bone-in shank, brown it, give it its three hours. Then tell me how it compares. What was the cheap cut your family cooked before everybody else discovered it? Tell me in the comments. #OxtailSubstitute #BeefShank #PotAuFeu #FrenchCooking