Beef Oxtail
Beef Oxtail is the culinary term for the tail of a steer, comprising bone surrounded by flavorful meat. This gelatin-rich meat, once overlooked, has made a comeback in culinary circles, prized for its contribution to slow-cooked dishes like pot-au-feu, stews, casseroles, and the renowned British oxtail soup.
The tail consists of vertebrae (without the spinal cord) enveloped by tender meat and a significant amount of fat, necessitating thorough degreasing before cooking. Culinary practices typically utilize only the top portion of the tail, discarding the last vertebrae due to the minimal meat present. Oxtail forms the base of the famous Anglo-Saxon oxtail soup and is also a traditional addition to pot-au-feu.
The British oxtail soup, a hearty broth made with oxtail and vegetables, flavored with sherry, and garnished with finely diced, baked vegetables, traces its origins to French Protestant refugees who settled in England following the revocation of the Edict of Nantes by Louis XIV. These refugees made use of the inexpensive and underutilized oxtail, discarded by London butchers, to create this now-celebrated dish.
Despite being an offal, oxtail soup is a deliciously rich dish with a hint of Provencal flavors. Beef oxtail offers numerous culinary possibilities; when slow-cooked, its meat becomes tender and juicy, with the cooking juices serving as the base for a flavorful soup. The broth from oxtail is particularly nutritious, filled with collagen, glucosamine, and minerals.
Afritibi Market offers frozen beef oxtail, weighing 3 lbs and with dimensions of 10 × 6 × 5 inches. The product is sold in packages of 2.50LBS, with any difference between the purchase price and the actual price of the package refunded to the customer.
Sources
- esante.fr
- Laviande.fr
- Epicurien (Oxtail recipes)
- Nutritionk21
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