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Oxtail recipes are popping up all over the internet. Perhaps you’re asking yourself “What is oxtail and how do I cook it”? Here is everything you need to know before planning your next beef stew with oxtail.
What is it?
Oxtail is a cut of beef, taken from the tail of the animal. It is a round cut of meat, with a core of bone (the vertebrae), with the muscle and sinew running along the outside of the bone. There is some marrow in the centre of the bone. The meat has a lot of connective tissue, which turns to a rich gelatinous meat after long, slow cooking.
Where do I buy it?
You can find it in the butchery section of a large supermarket along with the other beef products. Ask your butcher if you can’t find it, most stores will stock it during the winter months.
How do I prepare it?
The oxtail should be cut into round portions. Simply brown the meat on both sides over a high heat before transferring to the stewing pot. It’s best to start cooking the day before serving.
How to cook oxtail:
The only way to cook oxtail – long and slow. The meat, fat and tendons need a long time to cook and soften, resulting in a rich and velvety beef stew. Slow cookers and pressure cookers are ideal for cooking oxtail. Alternatively, you can braise oxtail in a casserole dish in a warm oven overnight for best results.
The meat is cooked properly when is its soft, jelly like and will fall off the bones easily.
Here are a few recipes to get you started!
Oxtail in red wine and thyme sauce
Oxtail stew with butternut squash and cinnamon
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