On a cold winter night there is nothing like a bowl of oxtail soup: a broth so rich it turns silky on your lips, and meat that slips off the bone. It is the dish grandmothers make when someone needs looking after.
Oxtail is full of collagen, gelatin and marrow. As it simmers for hours, all of that melts into the pot and gives a body and depth no other cut can match.
Where Our Oxtail Comes From
It is the tail of the calf, cut into meaty sections around the tailbone. We cut the pieces evenly so they cook at the same pace, from the thick sections near the base to the smaller ones at the end.
How to Cook Oxtail
Blanch the pieces, discard the water, then brown them and simmer slowly with onions, garlic, bay leaves and black pepper for about 3 hours, or around an hour in a pressure cooker. Strain the broth for a classic oxtail soup, or keep cooking the meat with tomatoes, carrots and potatoes for a thick, comforting stew.
Why Farm House Oxtail
Our oxtail comes from Balady calves naturally raised on our own farm for about 400 days with zero hormones and zero chemicals, so the broth tastes clean and rich. Every pack is vacuum packed by our team with no bare hand contact.
Comfort in a bowl. Order it for the first cold weekend of the season.
More winter pot ideas: osso buco for a rich braise, beef shank moza for broth and fatta, and beef brisket for the weekend oven. Add bone marrow rings for an even deeper soup.
Oxtail FAQ
Why is oxtail broth so thick?
Its natural collagen turns into gelatin while cooking, which gives the broth a silky body.
Is oxtail good for soup?
It is one of the best cuts for soup, giving both rich broth and tender meat.
What is oxtail called in Arabic?
Oxtail is also known as:
ديل عجل، ديل بقري، شوربة ديل، ديل بلدي
أعمل شوربة ديل العجل إزاي؟
اسلق الديل سلقة أولى وارمي الميه، حمّره، وسيبه على نار هادية مع بصل وتوم وورق لورا حوالي 3 ساعات، وصفي الشوربة وقدمها مع ليمون وعيش.
