Shredded beef oxtail Calories

Cook shredded beef oxtail gently in a covered pot with liquid until the meat separates easily from the bones. Remove the bones, pull the meat into strands, and stir in some cooking liquid to keep it moist.

Shredded beef oxtail can feel gelatinous because oxtail contains connective tissue rich in collagen. Slow cooking softens that tissue, and the cooking liquid may set into a jelly-like texture when chilled; it loosens again when warmed.

Yes. Shredded beef oxtail is made from the tail of cattle, cooked until its meat can be pulled from the bones. “Oxtail” is the traditional name for the cut, even when it comes from a female animal.

Shredded beef oxtail has a deep, savory beef flavor, with a rich mouthfeel from the connective tissue around the bones. Its flavor also reflects the broth, herbs, and spices used during cooking.

Yes. Put the oxtail in a slow cooker with enough broth or water to create a moist cooking environment, and cook until the meat pulls away from the bones. Remove the bones before serving.

Let the cooked oxtail cool just enough to handle, then separate the meat from each bone with your fingers or a fork. Check the pulled meat carefully for small bone fragments before serving.

Serve shredded beef oxtail with rice, mashed potatoes, noodles, or crusty bread to soak up its rich cooking juices. It also works as a filling for sandwiches, tacos, or wraps.

Refrigerate leftover shredded beef oxtail in a covered container with some of its cooking liquid so it stays moist. Use it within a few days, and reheat it thoroughly before eating.

Yes. Freeze shredded beef oxtail in an airtight container with a little cooking liquid to help protect its texture. Thaw it in the refrigerator and reheat it thoroughly before serving.