Beefmaster Oxtail

Oxtail is bony, rich and full of collagen, and it rewards patience. Braised long enough, the meat falls off the bone and the liquid turns into a naturally thick, glossy sauce.

How to cook it: season and brown the pieces well, then braise covered with stock, aromatics and wine or tomato at low heat for three to four hours, or pressure cook until tender. Chill the braise if you have time; the fat sets on top and lifts right off. Good for stews, soups and over rice.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.