Description
Nutritious and economic
A cut that is has been a little out of favour for some time, but it has properties that make it worth considering - especially when it is cold outside!
The tail contains bone and gristle surrounded by meat that all but falls away during the cooking process. When cooked thoroughly the meat is tender and tasty, the residual glutinous stock is nutritious and easily digested.
Ox-tail is economic, it has rich flavour and when seasoned with salt & pepper and served with fresh vegetables the combination makes a truly delightful meal. The tail is prepared as segments and when cooked thoroughly the meat yeilds softly to the palate. The residual glutinous stock can be prepared to make 'Beef Tea' an infusion that has accepted recuperative properties.
Cooking Advice
Cook Slowly, season with salt & pepper to taste. Casseroling is the best method. The stock may be retained, strained and offered as 'Beef Tea'
Allergy advice
None
Food Facts / Ingredients
Beef
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