Oxtail

• Braising oxtail slowly in red wine and aromatics to create a deeply flavored and tender main course, perfect for serving with mashed potatoes or polenta. - Using oxtail to enrich soups and stews, adding a significant depth of flavor and body to broths, such as hearty beef stews or traditional oxtail soup. - Making a flavorful oxtail ragu to toss with pasta, using the tender meat and rich sauce to create a comforting and satisfying meal. - Slow-cooking oxtail to make a rich and intensely flavored gravy, ideal for serving with roasts or other meat dishes. - Incorporating slow-cooked oxtail into fillings for dumplings or empanadas, adding a savory and juicy element to the filling.

• Rich in collagen, which may support joint health and skin elasticity.
• Good source of protein, essential for muscle building and repair.
• Contains iron, important for red blood cell production and preventing anemia.
• Provides B vitamins, crucial for energy metabolism and nerve function.
• Offers minerals like zinc, which boosts the immune system and aids wound healing.

Fresh oxtail should be stored in the refrigerator at a temperature of 40°F (4°C) or below. Wrap it tightly in plastic wrap or place it in an airtight container to prevent cross-contamination and maintain freshness. Oxtail can also be frozen for longer storage. For freezing, wrap it securely in freezer wrap or place it in a freezer-safe bag, removing as much air as possible. Properly stored, frozen oxtail can last for several months.