Oxtail

Oxtail – tenderly melting delight

Good marbling ensures a lot of flavor -The Oxtail Unfortunately, you`ll find less and less of it in recipe books these days. Especially in the sense of "From Nose To Tail“- thought, it definitely belongs on the table. And anyone who has ever eaten a dish with oxtail will understand why star chefs love to use it.

Oxtail is the name given to the rear part of the tail which lies behind the tail piece. The meat is rich in collagen and very well marbled. The tail consists of several parts and the muscle meat. Oxtail is rich in connective tissue, making it ideal for a classic braised dish.

Preparation of oxtail sauce

First, the cartilaginous pieces of the tail are separated and fried well in a pan. The resulting roasting aromas give the sauce a beautiful dark color. The meat is then cooked with onions, vegetables, a little red wine, and beef stock for several hours. This loosens the connective tissue, and the collagen released ensures a good binding of the sauce. After simmering, the bones can be removed and the meat returned to the oxtail sauce. A large pot or Dutch oven is suitable for preparation.

Coda alle vaccinara

Classics are of course the oxtail soup, a thickened soup with garnishes, as well as the coda alle vaccinara, a roman kitchen classic. In this case oxtail pieces are fried in olive oil and then braised with white wine, tomatoes, onions, garlic, celery, and some fatty bacon. Seasoned with pepper, salt, and cloves. It traditionally has a slightly sweet and sour taste and is often prepared with cinnamon, raisins and pine nuts.