Halal Grass Fed Scottish Oxtail 500 gr

Description

HOW TO SELECT BEST OXTAIL?

Choose large, fat tails, which have plenty of meat on them and have been jointed, ready for cooking. The meat should be dark and clean and the fat, creamy white.

HOW TO STORE FRESH OXTAIL?

If you are not cooking the oxtail right away, you can store it in the refrigerator for three to five days, or if well-wrapped, in the freezer for up to a year.

WHAT ARE OXTAIL’S HEALTH BENEFITS?

Oxtail is a good source of protein and iron with one serving providing 30.8 grams and 3.6 milligrams respectively. To get the most benefits of eating oxtail, include a variety of healthy vegetables in the recipe.

WHAT’S THE BEST RECIPE FOR OXTAIL?

BRAISED OXTAIL

Ingredients

• 1 tablespoon olive oil
• 3 1/2 pounds oxtails
• 1 medium onion (chopped)
• 4 garlic cloves (finely chopped)
• 4 carrots (peeled and cut diagonally into 1/2-inch pieces)
• 1 (14 to 16-ounce) can tomatoes (diced)
• 3/4 cup chicken broth
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1/8 teaspoon ground allspice

Preparation

• Gather the ingredients. Heat the oven to 275 F.
• In a nonreactive 5-quart Dutch oven, heat olive oil over medium heat until very hot. Cook oxtails in batches until browned, about 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they’ve browned.
• Add onion and garlic to drippings in pan. Cook until onion is tender, about 7 minutes.
• Stir in carrots, then tomatoes with their juice.
• Add broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
• Stir in oxtails.
• Cover and place in the oven. Bake until meat is tender, about 2 hours.
• With a slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!