Oxtail is a common ingredient in western food. In the west, people like to make it oxtail soup. However, many people in China don't know about oxtail, and they don't know what benefits it has on their health, so they miss many good opportunities to eat oxtail in vain. Oxtail is the tail of a cow or buffalo, with milky fat and crimson meat. The ratio of meat to bone is the same, which is suitable for stewing. Oxtail contains protein, fat, vitamins and other ingredients, and its nutritional value is extremely high.
Extended data:
Oxtail should have milky fat and crimson meat, and the ratio of meat to bone is the same. Oxtail is delicious and nutritious with moderate price. They are usually peeled and cut into pieces to make soup or stew. The tail is rich in gum and full of flavor, which can be fully released if it is stewed in casserole or soup for a long time.
Generally, the whole oxtail is sold in the market. After the purchase, it was chopped by the salesperson along the bone seam. In addition, there are canned cooked oxtail for sale. When purchasing fresh oxtail, it is required that the meat is ruddy, the fat and gluten are white and shiny, and the peeled oxtail has no residual hair and hair roots. The meat is firm and elastic, the fat is milky white, the meat is dark red, the meat-bone ratio is consistent, and it has a special beef flavor.
It is best to make fresh oxtails into dishes when they are fresh. If it needs to be preserved for a short time, you can put the oxtail in a boiling water pot and blanch it with blood. Take it out too cold, control all the water, add a little yellow wine and mix well, put it in a fresh-keeping box and put it in the fresh-keeping room of the refrigerator for preservation.
References:
Baidu encyclopedia-oxtail