How to Prepare & Cook Beef Oxtails - Rumba Meats (2024)

FAQs

What is rumba beef oxtail? ›

Oxtail comes from the gelatin-rich tail of the cow and is an excellent source of protein and a good source of iron. As beef oxtails cook, their flavorful marrow releases tons of rich flavor, and the meat becomes fall-off-the-bone tender. See where to buy Rumba's beef oxtails in-store or online using the link below.

After washing and drying your oxtails, being sure to keep fresh ingredients separate from raw ingredients, season your oxtails overnight with salt, pepper, cumin, Mexican oregano, and any other spices you prefer.

Soak the oxtail in cold water for 1 hour. Place in a pan of fresh water, bring to the boil and simmer for 10 minutes. By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

Historically, it came from the tail of an ox, but nowadays, it comes primarily from beef cattle - the same animal you get your steaks from. Oxtail is very high in collagen, the structural protein that is the source of the rich gelatinous (smooth and silky) texture found in cooked oxtail.

Q: Is the meat from Organic/Gras Fed beef? Thank you so much for inquiring about our Rumba Meats products. No.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

If you don't clean your oxtails, that means your house, your ass, and your car are probably all dirty. So let me school you on how I clean oxtails. Salt, white vinegar, a few limited limes cut in half, and water. I soak them for about 15 minutes, then I scrub each one of them, pour the water out, then repeat.

starting the braise with oxtails coating in flour not only gives them a nicer color but also starts thickening some fat.

In a large bowl, combine the paprika, black pepper, salt, oxtail seasoning, onion, garlic, scallions, 4 of the thyme sprigs, and the hot sauce. Add the oxtails and toss them with the spices until evenly coated. Cover the bowl and allow the oxtails to marinate in the refrigerator overnight.

How many pieces of oxtail per person? ›

Use a pound of oxtail per person; 3-3.5 pounds (bone included) should be enough for three adults. Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make cooking it easier.

Does Oxtail Get Softer The Longer You Cook It? Yes, it definitely does. Similar to a Neapolitan Ragù, the longer you cook the oxtail, the better the sauce or stew becomes.

Before the invention of slow cookers and pressure cookers, oxtail was cooked in a pot for hours to achieve that perfect fall-off-the-bone texture. No matter how you cook oxtail, you'll first want to cut off the excess fat to prevent the dish from becoming too greasy.

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.

The meat of the oxtail, when prepared properly, is tender and succulent, similar to short ribs. There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat.

Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections. Each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.

Why is it more expensive to make an oxtail dish now? It's simple supply and demand. Each cow only has around six pounds of viable oxtail to go around, compared to the other 400 plus pounds of viable cuts you can get from the rest of the cow.

Consequently, you can find either veal or beef oxtails in butcher shops. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat.