When braising oxtail, plan on long cooking time—at least 3 hours; oxtails work particularly well in slow cookers and pressure cookers. The recipe will taste even better if left to sit overnight. Although oxtail may not be pretty to look at, its taste is worth seeing past its knobby appearance. Simply put, the oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.
It will always be cooked slowly and served as a stew, soup, or braised in a liquid like red wine. Because they are very boney with little meat, oxtails are ideal for making stock and happen to make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. This stock is the basis for oxtail soup —which includes the meat, vegetables, barley, herbs, and often sherry or Madeira—as well as rich, hearty stews.
Whereas oxtails used to be considered "throwaway" meat, often free for the asking or close to it , it is now one of the higher-priced cuts of meat, reaching several dollars a pound. You may have to put in an order ahead of time as the availability will depend on supply and demand in your area. After all, there is only one tail per cow.
Oxtail are somewhat common in many different ethnic cuisines. Last Modified Date: December 01, Oxtail doesn't actually come from an ox — this cut of beef commonly comes from a cow's tail. The meat has a lot of flavor but requires a slow and low cooking heat. Preparing oxtail in the slow cooker provides the moist heat needed to help tenderize oxtail. Oxtail meat used to come from the tail of the ox, hence the name. These days, it comes from the tail of the cow.
The tail is skinned, cleaned and chopped. Oxtails are bony, and sold, cut into sections. While some animals share names for their different parts, there are many that have unique names for each cut of their meat, not all of which are carried in the typical supermarket.
In your average supermarket, you'll find a variety of steaks, different cuts of lamb, plenty of pork and bacon, whole chickens, and chickens chopped into parts. I usually cook oxtail or neck bone beef or pork till the desired tenderness. Leftovers are kept in the fridge and reheated at meal time.
I didn't notice any difference in the taste or texture. If cooked too long, then yes, the meat will be too tender to be good. How to Buy Oxtail. At one time oxtail actually lived up to its' name. It was the tail portion taken from oxen. When beef cattle became more plentiful than oxen, beef tails became the substitute, but retained the original name.
A bony, but juicy, part of the cow, oxtail makes a hearty broth or stew. When oxtail stock is made at home, it can be frozen for future use if the cook thinks he or she won't be able to use it up. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors. Mary McMahon. Please enter the following code:.
Login: Forgot password? Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be Kosher. In Korean cuisine, a soup made with oxtail is called kkori gomtang. It is a thick soup seasoned with salt and eaten with a bowl of rice.
It can be used as a stock for making tteokguk rice cake soup. Stewed oxtail with butter beans or as main dish with rice is popular in Jamaica, Trinidad, and other West Indian cultures.
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