Oxtail


A whole cow’s tail typically weighs about one to two kilograms and is bought skinned and sliced into round sections. Rich in gelatin, there will be a piece of bone and some marrow in the middle of each one. The meat is tough so it’s best when it is cooked slowly to soften it up in stews and soups, just like Grandma made. Cooking it sous vide with Joule for 24 hours will guarantee a wonderful savoury, juicy, melt-in-the-mouth dish that will impress any carnivorous dinner-party guest.

Oxtail has associations with traditional English cooking, with many Brits growing up with the smell of Heinz tinned oxtail soup wafting through their kitchens. With nose-to-nail eating back in favour, cuts like this are becoming more popular – although it’s still unusual to see them on restaurant menus. Become a trendsetter and experiment with the rich, beefy goodness of oxtail – try it in a Guinness and cannellini bean casserole, a ragu with pasta, or Jamaican-style with rice.





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Post Author: MNS Master

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