BEEF OXTAIL (1KG) 
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Beef Oxtail is the culinary name for the tail of cattle and it is a bony, gelatin-rich type of meat which has a large centre bone that has meat all around it and it has got quite a fair amount of meat, although it is somewhat sinewy (stringy and tough). Hence, since beef oxtail is a stringy and tough type of meat; it is best cooked by braising or by being made into a stew or soup.
Beef Oxtail is most often served as part of a stew or a soup because of the fat, cartilage and bone marrow that it contains, that add plenty of flavour and also because it has a large amount of gelatin which gives soups and sauces a rich mouth full. There is the traditional preparation of beef oxtail that often involves hours of slow cooking and then the modern method usually takes a shortcut by utilizing a special type of cooking pot which is known as a Pressure Cooker.
In Zimbabwe, Beef Oxtail is usually served with Rice or Sadza as a stew and served together with green vegetables.
Nutrients found in eating Beef Oxtail
- Beef Oxtail is rich in electrolytes known as Magnesium, Sodium and Potassium.
- Beef Oxtail is rich in other minerals such as Calcium and Phosphorus.
- Beef Oxtail is a Low-Protein quality meat and it can be prepared and consumed with peas, beans and other legumes to improve the protein content of the meal that is if you would like to add more protein to your diet.
- Beef Oxtail is a very good source of Iron.
Also, one can increase their nutrient content by including a wide variety of vegetables with the cooked beef oxtail. Choosing an assortment of vegetables to use in cooking beef oxtail stew or soup will help to increase the overall nutritional content of your beef oxtail recipe dish.