Oxtail
A beef cut with bone and connective tissue that needs long cooking. Once tender it provides succulent meat and a full-bodied stock; it contains protein and variable amounts of fat.
What it offers and why to use it
A beef cut with bone and connective tissue that needs long cooking. Once tender it provides succulent meat and a full-bodied stock; it contains protein and variable amounts of fat. Brown in batches and braise covered until the meat comes away from the bone. Bone carefully and remove fragments before combining with rice.
A beef cut with bone and connective tissue that needs long cooking. Once tender it provides succulent meat and a full-bodied stock; it contains protein and variable amounts of fat.
From shopping to cooking
Choose
Ask for evenly cut fresh pieces with moist but not sticky meat. Bone accounts for a substantial part of the purchased weight.
Store
Refrigerate at 4°C or below, separate from other foods, and follow the use-by date. Always thaw in the fridge.
Prepare
Brown in batches and braise covered until the meat comes away from the bone. Bone carefully and remove fragments before combining with rice.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with oxtail
Rice with slow-braised oxtail
Oxtail slowly braised until tender, then boned and finished with rice in its own cooking liquor.
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