Looking for Your Next Favorite Beef Cut? These 10 Recipes Will Convince You It’s Oxtail
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The shell tail is loved in dishes around the world. In African and Caribbean cuisines, this cut from beef is prepared in stewed and stewed carcass and is served with starchy accompaniment, such as fufu, root vegetables, rice and beans. Cut also plays a key role in Korean, Philippine, Vietnamese and Thai soups and stew, which demonstrate its intense fleshy taste. In European cultures, products appear in dishes such as Borscht, as well as in classic Spanish and Italian recipes.
The cow cut out of the tail, the notice is easily recognizable: the bone is crossed into a section of one-inch thick, finding the center of the bone marrow, which is surrounded by fat and meat segments in the location of the wheel similar to the car. A more rigid cut with a large amount of connective tissue, household tails require slow cooking to turn meat into juicy, piquant bites.
Try these recipes that demonstrate how rich meat appears in empanades, paste, stew and more aromatic dishes.
Trinidad’s stew for h Weonal
Greg Dupri / Food Style from Julian Hensarling / Style Style from Prucilla Montiel
The shells are used in dishes around the world, but the chef of the “picky” axes Blartkett notes that the Trinidad-style detectors have two main differences: green seasoning and caramelized sugar. Green seasoning is puree from fresh aromatic products, including Culantro, Ginger and garlic, which is used both for pickling meat and seasoning stew. After pickling and in front of stewed products, the products are browned and covered in caramelized sugar mixture to give stew with rich in color and weak caramel sweetness.
OXTAIL CheESESESTEAK Empanadas
Greg Dupri / Food Style from Julian Hensarling / Style Style from Prucilla Montiel
OSEI “Difly” Blackett pulls out meat from stewed weapons to make a filling for clear, folded Empadan. The crushed stew from the bull tail receives the addition of taste from fried onions and pepper, as well as cheese with that pepper. Moreover, this recipe includes the Empanada dough purchased in the store, which makes it easy to prepare.
Oxtail soup
Food & Wine / Photo Jen Coakey / Styling Food from Emily Nabor Hall / Prop Styling from Tucker Vines
For this homemade and satisfying soup from one P& W-receptor F&P receptor, Liz Medosh is inclined with boobs of bone in aromatics, such as carrots, then brings out egg noodles and pearl onions. When it was time to serve the soup, the meat is selected from the bones and mixed back into the pan. Red wine and vinegar with sherry add a sour balance that compensates for the fat content of the lime.
Litege and white stewed meat of sweet potatoes
Less sweet than an orange variety, white sweet potatoes are combined with bulls in a hearty shoe chef JJ Johnson. The base of this range is a combination of red wine and veal broth, which has the main warm note of cinnamon and bay leaf.
Shell soup with noodles
Victor Protasio / Food Style from Margaret Monroe Dicky / Claire’s supporting style is filled
Kare Kare, the popular Filipino stew beef, is an inspiration for this noodles and a bull tail from the developer of the F& W Liz Mervosh recipe, which is filled with a hearty udon noodles. While traditional stew has a thick peanut sauce, this silky and piquant soup reaches a similar taste with the addition of peanut oil. At the end of cooking, Bok Choy and Daikon with balanced textures of delicate meat and soft noodles with crispy finishes.
Jamaican carcasses of carrots and chili
Having spent his Jamaican roots, the novelist Brian Washington considers products as an old faithful meat level. He warmly recalls his favorite stew from the bull tail of his upbringing, with their intense sharp warmth from the Scottish hood of Chile, warm spirit and gentle slow meat. This is the Yamaic stew from oil beans – this is his tribute to these memories.
Oblast noodles
Greg Dupri / Food Style from Julian Hensarling / Style Style from Prucilla Montiel
“I just love the little ones. I love his thick one, ”says Blactt’s chief, the chief of the axes“ picky ”. “I love excess.” Blakett’s enthusiasm occurs in his rich and very piquant stew stew, which he deconstructs for this comforting dish of pasta. Pull the meat from the bones and the transformation of a slow stewed liquid into a velvet sauce to throw fluid fluids with a noodles, absolutely aligned your game of pasta.
Spicy beef Pla
Marcia Keisel founded this PHO on the version, which is a specialty in Hanoi, Vietnam. Keysel boils with detectors (or short beef ribs) with charred onions and ginger, plus warming and bright spices, such as cloves, star anise and fennel. The steps for the manufacture of soup are given by a fragrant broth and delicate bull tail, which are in the refrigerator separately for the night. When it was time to eat, coldly saturated with rice vermicelli and repeated meat and broth are served with many side dish, including basil, cilantro, onions and chili.
Tail soup with Daikon and Ramen noodles
2010 F & W Best New New Chef Roy Choi puts on Ramen with OXTAUL and EPPERY DAIKON RADISE. The seasoning and browning on the bull’s tails, then the preparation of ginger until golden and fragrant, leaves a piquant beloved (small brown pieces at the bottom of the pan), which dehusing the sake before retirement to the pot with beef brills. Soup boils until the meat becomes gentle.
Work de Toro
Cordoba, the city in Spain Andalusia, is known for a comforting dish called Rabo de Torro (the tail of the bull). The chief -porridge Jose Andres prepares this traditional recipe with tomatoes, celery and garlic – aromatic vegetables that add taste and aroma when the dish cooks with red wine and sherry. The shell tails boil to become very tender, and a daring sauce is built in the pot.