Monday, October 24, 2011
Buntot ng Baka sa Oyster Sauce (Oxtail in Oyster Sauce and Lemon Grass)
With such a composition, the uninitiated can only imagine how the meat would taste in, say, a rich stew or hearty soup. But before you even judge oxtail, try this dish first. Who knows, it might open a new perspective on how you and other people look at oxtail as an alternative food item? As for me, I have been enjoying its unique robust flavor for a very long time.
Whilst oxtails, in the olden days, really come from oxen or steers, today they are simply the tails of cows and other bovines (like the Philippine “carabao” or water buffalo) of both genders. Surprisingly, oxtail makes for a very flavorful stew or rich soupy dishes with its tasty meat and naturally intense beef flavor due to its bones and marrow. That is provided you are willing to undergo the long hours (based on my own experience, about 2 – 3 hours sometimes more) of slow cooking, either by braising or controlled boiling or simmering.
If you have not tried this fabulous meat yet, this should be the right time. Many adventurous chefs have been trying their kitchen prowess at this meat quite often now. The attempts are so variable and excitingly beyond the usual stew and soup preparations. Let’s be part of the ongoing trend of rediscovering the humble meat that has been with us for ages …… since the time we have started eating beef. :-)
I am in Sri Lanka and the available oxtail is, unlike in the Philippines, skinless. For a group of 3 hungry males, we purchased 2 medium pieces of oxtails, about 1.5 kilograms or 3 lbs, cut up to serving sizes. As usual, the meat is properly washed and rinsed several times. :-)