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Description
Australian beef oxtail cut. The tail is skinned and cut into smaller pieces. The tailbone comes with some marrow in the center, and a bony portion of meat surrounding the tail.
SERVING SUGGESTION
The meat is gelatinous and best used for stocks, soups, and braises.
A great recipe for Sri Lanka Style Oxtail Soup:
1. Add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers to a large stockpot.
2. Fill the pot with water until all ingredients are covered.
3. Stir in bouillon cubes and season with pepper and all the other spices you like.
4. Cook over medium heat until vegetables are tender and beef is cooked through. This can take a few hours, so be patient.
Thawing
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
旨味たっぷり
シンプルなスープでも十分旨い
配達されてきたのは、綺麗にカットされ、良い状態で冷凍されていました。
サイズが揃わないのは、テールですから仕方ありませんね。
テールシチューも考えましたが、まず素材の味を確認したかったので
シンプルなスープを作って、フォーにしました。
水でざっと洗って、少し下茹してアクをとり、圧力鍋で白ネギ、香味野菜
黒コショー、塩等々入れて高圧で30分。
なんとなくエビ入れて、フォー入れてパクチー乗せて、塩、黒コショーで味を調えて。
結構本格的なベトナム料理風でとても美味しかったです。
すね肉よりもいいスープが出て、しかも肉にもしっかり味が残っている感じで
今度は１ｋｇほど使って、シチューを作ろうかと楽しみにしています。
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I used this to prepare a Jamaican Oxtail dish for wifey, who loves JA food. The Oxtails from TMG themselves were pretty good. Not too fatty, and nicely cut, for the most part. Like all meats of this nature you absolutely must focus on an extended cooking time. You cannot rush oxtails. I did my best to duplicate the taste of Jamaican restaurants that we've been to back home in NYC, and from our frequent visits to Jamaica. The results were...pretty darned good, if I do say so myself. Using the right ingredients (and patience), you can make an absolutely heavenly dish that will have you imagining that you're on a beach in Negril or Ocho Rios! Ya mon!
