These rounds of beefy goodness will soon become your best friend in the kitchen.
May we introduce to you the Oxtail. Before you panic, they’re not from actual Oxen, unlike the olden days. Like all great things, Oxtail comes from humble begins just like the tomato. Oxtail was seen as a poor man’s food, because of its lack of meat but meat is not what makes this cut an unsung hero!Oxtail doesn’t usually star as the king of a dish but rather work quietly in the background of stocks, soups and stews adding a ton of flavour layers, providing a rich thick gelatinous body which gives dishes a whole new dimension of depth.
Oxtail performs best when braised or cooked in a pressure cooker or slow cooker. They are very popular in Italian and Chinese dishes. Oxtail needs a long time to cook for the bone, marrow, cartilage connective tissue, fat and meat to cook through and break down to unleash the fantastic flavours and collagen.
Jono’s Hickory Smoked Oxtail Recipe
Sous Vide as many Oxtails as you like or need for 6 hours at 74 degrees.
Remove the oxtails from the pouch in which they were Sous Vided in and season them to your taste or use a little dry rub.
Smoke them over hickory chips for 40 minutes. Once done allow your taste buds to be swept away on a hickory flavoured, smokey train of delight.
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