FAMU Premium Oxtail

Beef oxtail, once a lesser-known cut, has gained popularity for its rich flavor and versatility in various culinary traditions. This cut is prized for its gelatinous texture and the depth of flavor it imparts to dishes.

Quick Facts about FAMU's Beef Oxtail..

• Texture: Beef oxtail is known for its high collagen content, which, when cooked slowly, breaks down into gelatin, creating a tender, melt-in-your-mouth texture. The meat becomes incredibly succulent and flavorful, ideal for braising and slow cooking.
• Flavor: The flavor of beef oxtail is robust and beefy, enriched by the marrow from the bones. This cut lends a deep, hearty taste to soups, stews, and braises.
• Appearance: Typically sold cut into sections, beef oxtail pieces have a bone in the center surrounded by meat and a thin layer of fat, making them perfect for long, slow cooking methods.

Culinary Uses:

• Soups and Stews: Beef oxtail is a staple in many traditional soups and stews around the world, from the rich oxtail soup of Korea to the hearty oxtail stew in Caribbean cuisine. The bones add a deep flavor to the broth, while the meat becomes tender and flavorful.
• Braising: Slow-braised oxtail is a classic dish where the meat is cooked until it falls off the bone, often accompanied by a rich, savory sauce made from the cooking juices.
• Curries: In some cultures, oxtail is used in curries, where it absorbs the complex flavors of the spices and herbs, resulting in a dish with a rich, aromatic profile.

How to prepare FAMU Premium Oxtail..

• Slow Cooking: To achieve the best results, cook oxtail slowly at low temperatures. This allows the collagen to break down, making the meat tender and flavorful.
• Flavor Enhancement: Browning the oxtail before slow cooking can enhance its flavor, adding a rich, caramelized taste to the final dish.