Was ist Oxtail?
The tail of cattle, prized for its rich, beefy flavor and high collagen content, becoming meltingly tender when slow-cooked.
Wie schmeckt Oxtail?
Oxtail hat einen rich, beefy, umami Geschmack mit meaty, savory Aromen.
- Taste
- Rich, Beefy, Umami
- Texture
- Gelatinous, Tender, Fibrous (after slow cooking)
- Aroma
- Meaty, Savory
- Acidity
- Low
Technical Metrics
Nährwertangaben
Per 100g (raw) Calories260 kcal
Total Fat17 g
Saturated Fat7 g
Trans Fat0.5 g
Cholesterol100 mg
Protein26 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium300 mg
Geheimtipp des Chefs
Always sear oxtail thoroughly before braising to develop deep, complex flavors and a beautiful crust.
Oxtail Ersatz & Verhältnisse
Der beste Ersatz für Oxtail ist Beef Short Ribs, verwendet im Verhältnis 1:1. Excellent substitute due to similar collagen content and rich flavor, ideal for slow-cooking.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Beef Short Ribs Am besten | 1:1 | Excellent substitute due to similar collagen content and rich flavor, ideal for slow-cooking. |
| Chuck Roast | 1:1 (by weight) | Good for stews, provides robust beef flavor but less gelatinous texture. |
| Pork Hocks (Ham Hocks) | 1:1 (by weight) | Offers similar gelatinous quality and savory richness, particularly for soups and stews. |
| Beef Cheeks | 1:1 (by weight) | Another highly collagenous cut, perfect for slow-braising to achieve tender results. |
Wie man Oxtail auswählt & lagert
- Look for well-marbled pieces.
- Oxtail requires long, slow cooking to become tender.
Womit passt Oxtail gut zusammen?
- Red wine
- root vegetables
- potatoes
- heavy spices
- polenta
- rice.
Häufig gestellte Fragen
Wie schmeckt Oxtail?
Rich, Beefy, Umami Meaty, Savory
Was ist ein guter Ersatz für Oxtail?
Der beste Ersatz ist Beef Short Ribs (1:1). Excellent substitute due to similar collagen content and rich flavor, ideal for slow-cooking.
Wie wählt und lagert man Oxtail?
Look for well-marbled pieces. Oxtail requires long, slow cooking to become tender.
