¿Qué es Oxtail?
The tail of cattle, prized for its rich, beefy flavor and high collagen content, becoming meltingly tender when slow-cooked.
¿A qué sabe Oxtail?
Oxtail tiene un sabor rich, beefy, umami con aromas meaty, savory.
- Taste
- Rich, Beefy, Umami
- Texture
- Gelatinous, Tender, Fibrous (after slow cooking)
- Aroma
- Meaty, Savory
- Acidity
- Low
Technical Metrics
Información Nutricional
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
El Secreto del Chef
Always sear oxtail thoroughly before braising to develop deep, complex flavors and a beautiful crust.
Sustitutos y Proporciones de Oxtail
El mejor sustituto para Oxtail es Beef Short Ribs, usado en una proporción de 1:1. Excellent substitute due to similar collagen content and rich flavor, ideal for slow-cooking.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Beef Short Ribs Mejor | 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. |
Cómo Elegir y Almacenar Oxtail
- Look for well-marbled pieces.
- Oxtail requires long, slow cooking to become tender.
¿Con Qué Combina Bien Oxtail?
- Red wine
- root vegetables
- potatoes
- heavy spices
- polenta
- rice.
Preguntas frecuentes
¿A qué sabe Oxtail?
Rich, Beefy, Umami Meaty, Savory
¿Cuál es un buen sustituto para Oxtail?
El mejor sustituto es Beef Short Ribs (1:1). Excellent substitute due to similar collagen content and rich flavor, ideal for slow-cooking.
¿Cómo eliges y almacenas Oxtail?
Look for well-marbled pieces. Oxtail requires long, slow cooking to become tender.
