Beef oxtail is a popular cut of meat that comes from the tail of a cow. It is a bony and gelatinous cut known for its rich flavor and tender meat when cooked properly.

 

When cooking beef oxtail, it is often braised or slow-cooked to allow the collagen-rich meat to become tender and develop a deep, savory flavor. The long, slow cooking process helps break down the connective tissues and results in a thick, flavorful sauce or broth. Oxtail is frequently used in stews, soups, and hearty dishes where the slow cooking can transform the tough meat into tender, succulent goodness.

 

Remember that oxtail can take a while to cook properly due to its toughness and collagen content. Plan for a longer cooking time to ensure the meat becomes tender and falls off the bone.

 

It is also a pleasure to enjoy oxtail in summer.

 

Instead of slow cooking, you can make oxtail and grill it on high heat. This method imparts a smoky and charred flavor to the meat while still mushy. Brushed with roast sauce for enhanced summer flavors.

 

Oxtail salad is also a good option. Once the oxtail is cooked and softened, you can refrigerate it and use it in salads. Toss chopped oxtail with crisp vegetables, fresh herbs, and a light vinaigrette for a refreshing, satisfying summer salad.

 

Remember to adjust flavors and garnishes according to season. Light and refreshing side dishes such as salads, roasted vegetables, and mulberry dressing can complement oxtail and make it even more delicious in summer.