Most readers, upon first hearing the word oxtail, would perceive it as something exotic. In actuality, oxtail is nothing more than the tail of cattle most often, that of beef. Once thought of as offal and discarded, oxtail is now regarded as a specialty ingredient in global cuisine that imparts depth and sophistication to many of these hearty, traditional dishes.
The History of Oxtail
Oxtail has humble beginnings. Farmers and families employed it in soups and stews, as it was both inexpensive and full of flavor. Then chefs began to appreciate its peculiarities, and now oxtail is a delicacy in Jamaican, Italian, Korean and American kitchens.
The Flavor of Oxtail
The flavor of oxtail is rich, robust and intensively beefy. Its secret is its high collagen content, which as it slowly cooks breaks down into gelatin. That’s what imparts dishes a luxurious, silky hand. The meat is super succulent and tender, practically falling off the bone after hours of simmering.
Popular Oxtail Dishes
Jamaican Oxtail Stew: Simmered with beans, spices and occasionally Scotch bonnet peppers, served alongside rice and peas.
Italian Oxtail Coda alla Vaccinara: These meaty tails are coaxed to tenderness in a tomato, celery and herb braise; a true Roman classic.
Korean Oxtail Soup (Kkori Gomtang A clean, healthful broth cooked long enough to make it sweet and rich.
Stewed Oxtail: This is a staple in many cuisines, it’s not uncommon to find this dish made up with veggies and wine.
Why People Love Oxtail
Amazing Flavor: Intensely flavorful that enhances any recipe.
Texture: Gelatin is what makes this soup and sauce thick and produce a silky mouth feel.
Nutrition: Rich with protein, iron, and collagen (which supports the joints and skin
Tradition: The recipes for oxtail are cultural heirlooms, handed down over decades.
Cooking Oxtail at Home
Oxtail takes time to cook, but it is worth the wait. Start by browning the pieces to add flavor to your long-simmered dish. Then, cook it at a low temperature with stock, Jamaican scotch bonnet pepper powder vegetables and spices for a few hours until the meat is meltingly soft. The process can be a lot easier and quicker with the help of pressure cookers and slow cookers.
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