The market · Meat

Oxtails

The tail of beef cattle, cut through the joints: bony, fatty and full of gelatine that turns a braise sticky and rich. For kare-kare, rabo de toro and Jamaican stew.

beefy · sticky · rich

What to do with it

Rosa Ibarra's Clarified milk punch, mezcal and pineappleOxtail would soften its edgeIbu Sari's Sambal ijoOxtail would soften its edgeKenji Hara's Milk punch, with hojichaOxtail would soften its edge
Classics built on it
FilipinoKare-kareOxtail and tripe stewed in a thick peanut sauce, coloured with annatto, eaten with sharp shrimp paste.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yet

Goes with

red winepeanutallspicebutter bean

Knowing it

Where to buy
Butchers. Pieces of mixed sizes cook unevenly, so ask for them from the thicker end.
Worth knowing
Braise a day ahead, chill, and lift off the fat that sets on top before reheating.

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