Oxtail
Oxtail
Oxtail is a particularly flavourful and versatile cut of beef, perfect for making soups and stocks, or a tasty stew. This part of the beef comes from the tail and is known for its rich flavour and tender texture when slow cooked. Oxtail contains a good amount of collagen, which when cooked turns into a delicious, gelatinous sauce that adds depth and flavour to your stews and soups.
Oxtail has been used in traditional dishes for centuries and is loved for its unique, full flavour.
Ingrediënten
Ingrediënten
- 100% Beef
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing:
Heat a large skillet over medium heat and add a little oil or butter. Season the oxtail with salt, pepper.
First fry the oxtail until the meat is golden brown on all sides.
2. Yarn
Remove the meat from the pan and add chopped vegetables such as onion, carrot, and celery. Deglaze with red wine or stock and add herbs such as thyme, bay leaf, and peppercorns. Return the oxtail to the pan, add extra stock, and simmer on low heat for 3-4 hours, until the meat is tender and juicy, falling off the bone.
3. Serving:
Oxtail is delicious with side dishes such as mashed potatoes, polenta, fresh pasta or crusty bread to mop up the rich sauce. It also goes well with hearty vegetables such as parsnips, carrots and mushrooms
For a classic oxtail soup, follow the same steps as above, but add extra stock to create a rich, flavorful soup base. Let the soup simmer slowly for at least 3 hours. Remove the meat from the bones, finely chop, and add it back to the soup. Serve with fresh herbs and a dash of sherry for extra flavor.
Couldn't load pickup availability
