Oxtail

Oxtail

Oxtail, which is the tail of cattle, is skinned and cut into sections, each containing part of the tailbone with marrow in the center and bony meat surrounding it. Due to its gelatinous nature, oxtail is best used for soups, stocks, and braises, adding rich flavor to any dish.

Two Options Available:

• Organic Grass Fed & Finished Beef: Certified USDA Organic cattle are raised on 100% organic grass from weaning while grazing in open pastures, never in a feedlot. This results in very lean beef with little to no fat content. Always antibiotic and hormone-free.
• Prosper Steakhouse Beef: Cattle are fed an optimized mixture of grass, organic grass, corn, and distillers' corn grain. Raised and marketed for high-end steakhouses, these cuts offer top-notch quality that you can enjoy at home. Always hormone-free.

Oxtail Stew

Ingredients

• 12 ounces dried lima beans
• 4 pounds oxtails
• 2 large Vidalia onions, chopped
• 3 scallions, chopped
• 4 garlic cloves, smashed
• 1 bunch fresh thyme
• 2 tablespoons red pepper flakes
• 4 teaspoons hot paprika
• 2 bay leaves
• 2 tablespoons hot sauce
• 4 tablespoons gravy master
• 6 cups low-sodium beef broth
• 4 teaspoons tomato paste
• 2 tablespoons salt
• 2 cups white rice

Directions

1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
2. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook for 2 hours. Every 30 minutes for 2 hours, add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
4. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil, then simmer uncovered for 2 hours, skimming fat off the top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons of salt. Serve with rice.
5. Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

Customer Reviews:

• "Very good organic oxtail stew!": Customers are impressed with the flavor and quality.
• "Outstanding beef": Many recommend trying it, confident that customers won't be disappointed.
• "Delicious!": Praised for making great soup, impressing even those familiar with the cut.
• "Wonderful flavor": Customers enjoy the rich taste in oxtail soup.
• "Affordable and delicious": Noted as being better priced than store-bought alternatives.
• "Much better than store-bought": Described as tender, juicy, and half the price of Asian market options.
• "Best oxtails on the market": Appreciated for being large, meaty, and perfect for soup.
• "Wonderful in oxtail stew": True oxtail lovers are highly satisfied with the product.

The Prosper Meats Difference:

• Family-Owned Colorado Ranch: We take pride in our heritage and the quality of our products.
• Ethical and Sustainable: Our commitment to ethical farming practices ensures you can feel good about your purchase.
• Consistent Quality: Customers frequently highlight the superior quality compared to store-bought alternatives.

Order your Oxtail from Prosper Meats today and enjoy the rich, natural flavors of Colorado's finest beef. Whether you prefer the lean, grass-fed option or the rich, steakhouse-quality cut, our oxtail offers an exceptional ingredient for your favorite slow-cooked dishes. Perfect for those looking to explore traditional recipes or create new culinary experiences with this flavorful cut.

More Information:

Watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Ruiz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their thoughts on some of the less mainstream cuts of beef: