If you are lucky enough to find oxtail at your butcher or supermarket you are in for a treat. In the past oxtail was literally the tail of an ox but today it refers to any tail of a cow male or female. Oxtail is a unique and delicious cut of meat that braises beautifully turning this tough cut of meat into meltingly tender and extremely flavorful meat.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Kinsiderations | 2019-02-25 14:59:57 |  11,327 Views |
A unique Asian stewed oxtail recipe
Oxtail has long been prized for its juiciness and rich flavor in Jamaica other Caribbean countries Latin America Spain and South Africa to name a few. What was once considered a leftover from the slaughter has rightfully earned its place as the main event on dinner tables around the world.
Thick on one side and thin on the other with a bone running through the middle. Oxtail is sold cut into pieces which means you usually get a few large meaty pieces and a few very small ones. Oxtail has a lot of cartilage and connective tissue so it needs to be cooked for a long time at a low temperature using moist heat. One such method is braising which melts all those sinewy bits and turns them into gelatin which results in flavorful meat and a very rich and delicious sauce.
This recipe starts by browning the meat before braising it which enhances the flavor and appearance. To get the perfect browning do the following:
