Beef oxtail - 0 cooking recipes

Oxtail (or beef, depending on your preference) can be added as an ingredient to many meat dishes. Although there are bones and cartilage in the center, there is plenty of meat on it. They love to cook dishes from it in Spain, for example. Try it too.

Beef oxtail

First, rinse the whole beef tail well, then cut it into smaller pieces. Now these pieces can be adapted to almost any soup or stew recipe.

If your family suddenly starts to turn their nose up at it, casually say that the Spaniards have long learned to prepare delicious dishes from oxtails. Many of these dishes were included in the tourist’s golden notebook. Are you going to Spain? Try tail in Spanish! A special kind of entertainment popular in this country (bullfighting) contributes to the appearance of meat in large quantities on the market. And over the centuries of existence there, they figured out how to work with beef so that your mouth waters.

The hot second course with tails is served with local red wine.

Oxtail is useful, first of all, due to the presence of a large amount of collagen. An invaluable protein that is part of the connective tissues of all living creatures in which they are present, including humans. Collagen is responsible for the flexibility, elasticity and strength of our cartilage. Replenishing its reserves, at least from time to time, is a good solution, right?

Oxtail dishes are especially recommended for people with fractures and unhealthy joints.

In addition, the tail contains vitamins B, PP, E and many minerals: sulfur, iodine, iron, copper, manganese, phosphorus, sodium, calcium, potassium.

In the Caucasus, a special soup, khash, which is brewed from ingredients containing cartilage tissue, is very popular. Beef tails are also included in this list. Khash has healing properties. It is often served to the sick and convalescent. It quickly restores strength and strengthens the immune system.