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When is the last time you had braised oxtail? And to say one of the first things someone eating a standard American diet will argue about with the Paleo diet is lack of variety or choice. I never tasted cuts and organs like oxtail, marrow, homemade stock, tongue, kidneys or heart before switching to a Paleo diet and probably never would have. Neither did I eat such a variety of animals like elk, bison, wild boar, squid, rabbit, …
Oxtail is one of those items that very few people keep in their repertoire, even in the Paleo circles. We often talk about the most popular organs, but rarely hear about eating the tail of animals. Oxtail is the name commonly given the preparation of beef tail. It’s a tough meat so it’s often stewed or braised and the bones will leave some of their great taste to the cooking liquid. You can ask your butcher to cut it appropriately or you can cut the tails yourself with a big knife. Try to get the tail ends so you can put them with the cooking liquid to give even more flavor and nutrients to the final dish.
The aromatic vegetables in the main braising ingredients are cut in large chunks so they don’t disintegrate in the sauce. The same vegetables are cut much finely in the garnishing preparation because they are only slightly cooked.
Serves 4 people
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