Gourmet Food Source
For anyone interested in slow cookery little beats oxtails as an ideal introduction to braises, casseroles and soups. Price wise they are a real bargain, they make a great stock for a soup or braise and any leftovers make for a perfect potted meat or terrine.
The great thing about oxtail apart from its price is the amount of gelatine it contains. As the pieces cook, the connective tissues of the meat release the gelatine into the stock or sauce enriching and thickening it at the same time. The result is a wonderful, full flavoured stew with pieces of meat falling away from the bone.
Before cooking soak the tailpieces overnight in cold water and pat dry before dusting with seasoned flour. Always brown the pieces well to give maximum flavour and colour to the finished dish.
Pigs tails are rarely used, they can be chopped up and added to a soup or braise as they are full of gelatine.
Content and picture © Miles Collins