Oxtail cooked over red oak at low heat for 1.5 hours.
Then braised with vegetables in Dutch oven over low heat coals for 2.5 hours.
Meat shredded from bones, and then bones cooked another 4 hours in same broth.
The broth is rich in collagen and very gelatinous. The meat is reminiscent of short ribs.
Excellent soup. Yea, oxtail does look a little funky.
Here is video of cook with fingerpicking accompaniment (4 minutes).
And here is a bowl.
Thanks for looking.
Then braised with vegetables in Dutch oven over low heat coals for 2.5 hours.
Meat shredded from bones, and then bones cooked another 4 hours in same broth.
The broth is rich in collagen and very gelatinous. The meat is reminiscent of short ribs.
Excellent soup. Yea, oxtail does look a little funky.
Here is video of cook with fingerpicking accompaniment (4 minutes).
And here is a bowl.
Thanks for looking.
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