Australian Ox Tail (500g)

Product Code: BAOT001

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Brand: The Meat Guy Hong Kong

Weight: 500.0g

Product Condition: New

Australian Ox taol from The Meat Guy Hong Kong
- 500g pack. (Final weight may vary slightly)
- Price: $15.00/100g
- Each pack comes individually vacuum sealed and is delivered frozen

About

Australian oxtail is a unique and flavorful cut of meat that comes from the tail of cattle. Traditionally considered a byproduct, oxtail has gained popularity among food enthusiasts and chefs alike due to its rich, gelatinous texture and robust flavor. Sourced from grass-fed Australian cattle, this cut reflects the quality and care that goes into Australian farming practices. Oxtail is versatile, making it perfect for a variety of dishes, from hearty stews to gourmet soups.

Taste

When you indulge in Australian oxtail, you are met with a deep, savory flavor that is both rich and comforting. The meat itself is succulent and tender, thanks to the high collagen content, which breaks down during cooking to create a luscious, silky broth. The taste is often described as a combination of beef and a hint of sweetness, with a depth that enhances the overall dish. Whether braised, slow-cooked, or used in soups, Australian oxtail delivers an unforgettable culinary experience that warms the soul.

Cooking

Cooking with Australian oxtail is a rewarding experience that allows for creativity in the kitchen. Here are some popular methods to prepare this delicious cut:

1. Braised Oxtail Stew

Ingredients: Oxtail, onions, carrots, celery, garlic, beef broth, red wine, bay leaves, and herbs.
Method: Brown the oxtail in a heavy pot, then sauté the vegetables until soft. Add the oxtail back to the pot along with the broth and wine. Simmer for several hours until the meat is tender and falling off the bone. Serve with crusty bread or over creamy polenta.

2. Oxtail Soup

Ingredients: Oxtail, water, vegetables (like carrots, potatoes, and leeks), herbs, and spices.
Method: In a large pot, cover the oxtail with water and bring to a boil. Skim off any foam, then add chopped vegetables and herbs. Simmer for several hours until the oxtail is tender. Strain the broth and serve hot, garnished with fresh herbs.

3. Slow-Cooked Oxtail Curry

Ingredients: Oxtail, curry spices, coconut milk, tomatoes, and vegetables.
Method: Sear the oxtail in a skillet, then transfer to a slow cooker. Add the curry spices, coconut milk, and chopped tomatoes. Cook on low for 6-8 hours until the meat is tender and infused with flavor. Serve over rice or with naan bread.

Tips for Success:

Marinate: For added flavor, consider marinating the oxtail overnight with your favorite spices.
Low and Slow: The key to tender oxtail is cooking it low and slow, allowing the collagen to break down and create a rich sauce.
Skim Fat: After cooking, skim off excess fat from the surface for a lighter dish.