Oxtail? Yes Please!
Eating nose to tail is such a nourishing and enjoyable experience when you understand how to work with the “odd” bits! Today I get to show you how I best enjoy preparing oxtail. Full of collagen, healthy fats, and calcium, oxtail absolutely deserves a place at your table and all it really requires is that you have the patience to braise it! Braising meat really boils down to cooking in a liquid and doing it at a low-ish temperature for a fairly long time. This kind of cooking is perfect for tough cuts, and those with a lot of connective tissue that take a while to break down and become tender.
Ingredients:
oxtail
salt
fat for browning
whatever aromatics and root veggies you want to use, (I am using some Onions, Carrots, Kombucha BBQ Sauce in this batch!)
Wine/Vinegar
Don’t forget to save the bones that will be leftover from your oxtail and make more bone broth!
I love serving this braised oxtail over Short Grain Brown Rice from Azure. I have been blessed to find local sources for beef this year, but Azure also has Oxtail if you don’t have a good local source check them out!
