Oxtail is a flavourful and satisfying meat that comes from the tail of cattle. It's one of the most economical cuts of meat, with a rich, earthy flavour that pairs well with darker sauces and spices. Oxtail is especially popular in stews, soups, and stir fries.
Oxtail is a favorite among many people. The popularity of the meat has extended far beyond Jamaican cuisine. In fact, you'll find it is being enjoyed throughout the world—in soups in West Africa, South America, Spain and China; in Indonesian cuisine too. It is also an excellent source of iron, protein, and B vitamins. Oxtail can be used as a substitute for beef in recipes.
This product is 100% natural, free from artificial preservatives, colours or flavours.
Oxtail is a very versatile meat. You can use it in many different ways, such as:
Also, you can use this product to:
- Put together a stew
- Make a soup
- Add it to a chilli recipe
- Use the broth and make soup dumplings
- Add to a braising pot with root vegetables and beets
Oxtail is a tough, fatty cut of meat with a very distinctive flavour that can be difficult to prepare. But once you've got the hang of it, oxtail is one of the most flavourful cuts of meat out there.
Recipe for Jamaican Oxtail
- 2 tbsp vegetable oil
- 2 ½ pounds oxtail
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 1 tbsp garlic and herb seasoning
- ¼ tsp ground paprika
- 1 tsp brown sugar
- ¼ tsp ground cayenne pepper
- 2 carrots, thinly sliced
- 1 onion, chopped
- 2 stalks celery, thinly sliced
- 3 c. low-sodium beef broth
- 1 bunch fresh thyme
- 1 bay leaf
- 2 tbsp unsalted butter
- 1 sprig fresh rosemary
- 1 tbsp salt
In a shallow dish, place oxtail. Mix Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika and black pepper in a small bowl. Coat both sides of the oxtail with the marinade; pour out excess.
In a large, deep skillet, heat about 3 inches of vegetable oil over medium-high heat. Sear the oxtail in hot oil until golden brown, about 3 minutes per side. Remove from the pan to a small plate.
Take the skillet and saute carrots, celery and onion until soft.
Then add beef broth, rosemary, thyme, and bay leaf. Bring to a boil.
Add oxtail with its juices and butter on top of it; reduce heat to low, cover, and simmer until oxtail is fork-tender.
When the skillet begins to heat, uncover it and increase the heat to high. Stir every now and then until the sauce reduces and thickens (about 5 minutes).
Package size: 1kg
Please dispose of the bag in the general waste bin. Any food waste should be disposed of in the compost bin.
Oxtail is the ideal ketogenic, paleo or carnivore diet meat: rich in collagen, a vital protein for our body's growth and repair. It's also high in fat so an ideal energy source for anyone on a high-fat / low-carb or no-carb diet.
Oxtail is full of iron, containing 3.6 milligrams of iron per serving—20 percent of the recommended daily intake for a 2,000-calorie diet. One way to increase your daily intake of this nutrient is by cooking oxtail with vegetables such as carrots, onions and celery.
Oxtail can be roasted or braised. The meat from this type of animal is very tender and flavourful when cooked properly.
Our frozen oxtail is a highly nutritious food that can be used in a variety of dishes.
We try our best to make sure that our oxtail is always available to buy.
Did you know?
Oxtail was once considered a low-cost cut of meat, but they have become increasingly popular in recent years due to their distinctive flavour.