Boiled lean beef oxtail Calories

Cook boiled lean beef oxtail gently until the meat pulls away from the bone. A low simmer gives the connective tissue time to soften; a vigorous boil can make the meat tough and turn the broth cloudy.

Yes, a pressure cooker can make boiled lean beef oxtail tender faster than stovetop simmering. Cooking time varies with the size of the pieces and your appliance, so follow its instructions and check that the meat separates easily from the bone.

Boiled lean beef oxtail broth can set like jelly when chilled because collagen from the bones and connective tissue turns into gelatin during cooking. This is normal; warming the broth loosens it again.

Boiled lean beef oxtail has a rich, savory beef flavor and becomes tender when cooked slowly. Its bones and connective tissue give the cooking liquid a fuller taste than a simple boneless cut; trim or skim visible fat for a leaner serving.

Boiled lean beef oxtail can cost more because each animal yields only a small amount of tail, and the pieces include bone that does not become meat. Demand and the time needed to cook it can also affect its price.

Boiled lean beef oxtail pairs well with its cooking broth, rice, potatoes, or vegetables. A little acidity from lemon or vinegar can balance the rich beef flavor; remove the meat from the bone before serving if that is easier for your guests.

Store boiled lean beef oxtail in a covered container in the refrigerator as soon as it has cooled enough to put away. Use it within a few days for best quality, and reheat only the portion you plan to eat until thoroughly hot.

Yes, boiled lean beef oxtail freezes well, especially when packed with some of its broth to help keep the meat moist. Freeze it in meal-size portions, thaw it in the refrigerator, and reheat it thoroughly before serving.

No, you can serve boiled lean beef oxtail on the bone, or pull the tender meat off before serving. The bones are not edible, so check carefully for small bone fragments when preparing portions for children.