Just pour it into a sealable container and store it in the fridge for up to six months. It’s a great way to add a little smokey flavor to a dish without having to add bacon. Call around to butcher shops ahead of time to see if they have oxtails in stock. Sometimes they can be found in the freezer section. Grass-finished beef comes from cattle that ate nothing but grass and forage for their entire lives.
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 . It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland.
With all that connective tissue, cartilage, and bone marrow in Oxtail, you need to slow cook Beef Oxtail in a moist heat such as braising to break these down. Oxtail just needs time, a braising liquid and requires very little work. The tail is removed from the carcass at the base of the spine.
They are cooked in several dishes in the American South as well as a handful of other places around the world. Beef Cheeks are a great alternative as it has many of the charateristics of Oxtail meat i.e. soft tender meat, full of gelatenous collagen that needs to be slow cooked for best results. Because it is rich in collagen, oxtail is known among certain cultures for being excellent for skin, nail, and hair health. According to Soffli, the Korean oxtail soup called kori gomtang is famed for brightening, tightening, and clearing the skin. To reap the benefits of its collagen, you can also prepare and sip bone broth that’s heavy on the oxtail. Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle.
All of these benefit from a long cooking time in a moist environment. Bones contain a lot of flavor (it’s why you often use bones from fish and meat to make stock) as well as gelatin, that slowly gets out while cooking atec hitting streak in enough moisture. The collagen needs that heat for a long period of time to break down and the fat will melt and dissipate throughout the dish. Oxtails aren’t usually a meal you whip up in a time crunch.
While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around 3.5 kilograms and is skinned and cut into shorter lengths for sale. Offal, also referred to as variety meats, is the name for internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. Some cultures shy away from offal as food, while others use it as everyday food or in delicacies. The meat is done when it simply falls off the bone, it really shouldn’t take any effort to take it off!
If you have some bacon fat on hand melt that in the pan, otherwise use two tablespoons of butter. Fry the oxtails until they are dark brown on all sides. After being skinned, the oxtail has a fair amount of meat left, although it is somewhat sinewy. Because of this, oxtail is best cooked by braising or by being made into a stew or soup. Some chefs prefer to use oxtails as the basis for beef broths and stock because it has a strong beef flavor and a large amount of gelatin, which gives soups and sauces a rich mouth feel.
You can choose to marinade the oxtails before cooking or combine all of your ingredients in the cooker and cook without marinating. You can also add in tomatoes, carrots, peas, potatoes, green onions, or beans for a complete meal. Oxtail can be braised and then added to a hearty winter stew with vegetables. The classic use of this meat is in oxtail soup, a venerable English classic.
Prior to its more recent culinary renaissance, butchers used to sell oxtail for pennies on the pound so they wouldn’t have to throw it away at the end of the day, reportsThe Spruce Eats. Oxtail lends itself to low and slow moist cooking. Oxtails are a versatile addition to any meal. There are several health benefits and many different ways that cooks can prepare this dish. Oxtails can be found on restaurant menus or at your local butcher shop. Some might say that oxtails are expensive, but they’re worth it for anyone looking for a comforting, warm meal.