Oxtail is the tail of a cow. It is a thick long bone with a lot of connective tissue and fat. This makes it a tough cut of meat that is best cooked slowly over low heat.
Oxtail is a popular ingredient in many African and Caribbean dishes. It is often used to make soups and stews. Oxtail is also used to make stock which is a flavorful base for soups and sauces.
The tail of a cow is divided into two sections: the upper section which is called the oxtail and the lower section which is called the tail flap. The oxtail is the more desired section as it contains more meat and less fat.
When purchasing oxtail look for pieces that are about 2 inches thick and have a good amount of meat on them. The tail should be free of any bruises or blemishes.
Oxtail can be cooked in many different ways. It can be boiled braised grilled or roasted. It is important to cook oxtail slowly as the connective tissue can make the meat tough if it is not cooked properly.
One of the most popular ways to cook oxtail is to braise it. Braising is a method of cooking where the meat is first seared in a hot pan and then cooked in a liquid such as water stock or beer. This method of cooking helps to break down the tough connective tissue and makes the meat much more tender.
If you are looking for a delicious oxtail recipe try this Braised Oxtail with Red Wine and Rosemary. This dish is full of flavor and is sure to please your taste buds.
Ingredients:
2 tablespoons olive oil
2-3 pounds oxtail cut into 2-inch pieces
1 onion diced
3 garlic cloves minced
1 carrot diced
1 celery stalk diced
1/2 cup red wine
3 cups beef stock
1 tablespoon chopped rosemary
Salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Add oxtail to the pot and sear on all sides until browned.
4. Remove oxtail from the pot and set aside.
5. Add onion garlic carrot and celery to the pot. Cook until vegetables are softened about 5 minutes.
6. Add red wine to the pot and cook for 1 minute.
7. Add beef stock and rosemary to the pot.
8. Return oxtail to the pot.
9. Cover the pot with a lid and bake in the oven for 2-3 hours or until the oxtail is cooked through and falling off the bone.
10. Season with salt and pepper to taste.
This Braised Oxtail with Red Wine and Rosemary is the perfect winter dish. The oxtail is cooked slowly in a red wine and beef stock which creates a rich and flavorful sauce. The addition of Rosemary gives this dish a beautiful aroma and flavor.
What is oxtail?
Oxtail is the tail of a cow.
What part of the cow does oxtail come from?
Oxtail comes from the tail of a cow.
Where is oxtail usually found?
Oxtail is usually found in the butcher’s section of a grocery store.
How is oxtail usually cooked?
Oxtail is usually slow-cooked in a stew or soup.
What does oxtail taste like?
Oxtail has a rich beefy flavor.
What are the benefits of eating oxtail?
Oxtail is high in protein and low in fat.
Are there any risks associated with eating oxtail?
Oxtail is high in cholesterol so it should be eaten in moderation.
What is the nutritional value of oxtail?
Oxtail is a good source of protein iron and phosphorus.
What is the history of oxtail?
Oxtail has been eaten since ancient times and was once a delicacy reserved for the wealthy.
How much does oxtail cost?
Oxtail is a relatively inexpensive meat.
Is oxtail easy to find?
Oxtail is readily available in most grocery stores.
What can I do with leftover oxtail?
Leftover oxtail can be used to make soup or stew.
How long does oxtail last?
Oxtail will last for 3-5 days in the refrigerator.
Can oxtail be frozen?
Oxtail can be frozen for up to 6 months.
What are some recipes that include oxtail?
Some recipes that include oxtail are oxtail soup oxtail stew and braised oxtail.
