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Zing in the tail

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Oxtail has never achieved the popularity of the other cuts, such as beef cheeks, short ribs and veal shins, which also yield silky-textured, tender meat when cooked slowly for an extended time. The amount of meat obtained from oxtail (which actually comes from cattle) is relatively small but the soup or sauce the joints are cooked in is rich and sticky from the gelatine in the bones.

Oxtail braised in red wine (pictured)

This recipe comes from food stylist Vivian Herijanto.

30ml canola oil

2.5kg of oxtail

1 large carrot, diced

2 onions, diced

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