Beef Tail or Oxtail
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow “knees”, but are the preferred ingredients among Russian Jews because they can be Kosher.
Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain and Indonesia. In Korean cuisine, a soup made with oxtail. It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African American and West Indian households. In the Philippines, it is prepared in a peanut based stew called Kare-kare.
The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail. The meat is gelatinous, and is best used for stocks, soups, and braises. It’s common in Italian and Korean cuisine to see oxtail used as an ingredient.
Oxtail requires a long time to cook since it’s so bony and fatty; this is the perfect braising meat. At one point, oxtail was considered a part of the animal that only poor people ate, due to its high fat content and long cooking time. This made it cheap. However, as gourmands discovered oxtail in recent years, the prices went up.
Beef Tail or Oxtail
SITUATION : Our Beef Tail is fresh, healthy and without skin and fat. Beef tails are washed by water – without added chemical materials – at first and then the fat and skin is removed.
PRODUCT NUMBER : SCDNo06
PACKAGE : 20 kg frozen beef tail in poly-nylon within a white shirring carton.
EXPIRE DATE : Two Year after production date (in frozen condition)
WEIGHT (EACH ITEM) : About 700 gr