Beef Tail / Ox Tail
Beef Tail / Ox Tail - Beef Tail / Ox Tail (300gm) is backordered and will ship as soon as it is back in stock.
Beef Tail or Ox tail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for ox tail soup. - Consume within 5 days after receiving.
We pick the freshest item(s) and deliver to your doorstep
Opt for a refund within 3 days of delivery if your items are not delivered fresh
Check out our refund policy for fresh in the T&C for more details
COUNTRY/PLACE OF ORIGIN
300gm, 500gm, 1000gm
Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
Sauté: Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.