KNOW YOUR MEAT CUTS - OXTAIL?
The tail is removed from the carcase at the base of the spine. The fat is trimmed to 6mm and the last two to three tail bones are removed. The tail is usually sold jointed by cutting between the articulated tail bones (vertebrae). This cut is robust in flavour and texture with a slow cook resulting in rich, gelatinous sauces and meltingly tender meat.
The ox tail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before being cut into short joints. Slow cooking this distinctive cut brings out a robust, full-bodied flavour while creating meltingly tender meat.
How do I prepare it?
The oxtail should be cut into round portions. Simply brown the meat on both sides over a high heat before transferring to the stewing pot. It’s best to start cooking the day before serving.
How to cook oxtail:
The only way to cook oxtail – long and slow. The meat, fat and tendons need a long time to cook and soften, resulting in a rich and velvety beef stew. Slow cookers and pressure cookers are ideal for cooking oxtail. Alternatively, you can braise oxtail in a casserole dish in a warm oven overnight for best results.
The meat is cooked properly when is its soft, jelly like and will fall off the bones easily.
AUSTRALIAN PREMIUM OXTAIL (800G)
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