What does oxtail taste like: The taste that no one can forget

Have you tried oxtail dishes? what does oxtail taste like? Now let’s explore this article with Bourbon O

Cow’s tail

What is a cow's tail? - What does oxtail taste like
What is a cow’s tail? – What does oxtail taste like

The tail is the first part of the vasculature, from the backbone to the feng shui point at the back. The vascular system affects the functioning of the kidney organs, uterus, spine, brain marrow, etc. According to Oriental Medicine, oxtail has a sweet taste, warm properties, and has the effect of supplementing the spleen and kidneys, tendons and bones, dry skin, and melasma. … Inside the cow’s tail contains many proteins, lipids and minerals calcium, phosphorus, iron, … and especially collagen to help increase the oiliness for people with bones and joints.

Dishes made from cow’s tail – What does oxtail taste like

Stewed Beef Tail

To clean a cow’s tail, first shave off any remaining hair with a razor. Wash through alcohol, use crushed ginger to rub the outside so that the oxtail no longer has a bad smell, remove dirt. And rinse with water. Then, cut the oxtail into bite-sized pieces (as shown).

Because the cow’s tail has tendons and hard bones in the middle. Therefore, you should choose a sharp knife and cover the knife with a layer of cold water to make it easier to cut. When cutting off the arm, do not cut slowly, it will cause the outer skin of the pig’s tail to peel off.


First, boil a pot of water on the stove on high heat, put the oxtails in and boil for about 2 minutes, then pour the water away. Rinse the oxtail with cold water. This way helps the cow’s tail to soften quickly, the skin is not friable.

For delicious oxtail stew, you should use a pressure cooker. Because this type of pot retains heat, keeps water inside, making the food soft and fast, without losing nutrients. How to do this: You pour cold water into the pot, season with 1 tablespoon salt, 1 tablespoon MSG, 1 tablespoon sugar, 2 tablespoons seasoning to taste. Put a cloth bag containing stewed tail ingredients in the pot, white radish to sweeten the water and oxtail. Start stewing the oxtail in the pressure cooker for about 20 minutes. When the oxtail is cooked, you should deflate the pressure cooker first and then open the lid. Finally, you chop the onion, mince the laksa leaves and put it on top of the stewed oxtail.

Beef tail hot pot:

Beef tail hot pot
Beef tail hot pot

Step 1:

When buying a cow’s tail, clean it, then you will lightly heat the ox’s tail over fire or embers to burn all the hairs that are clinging to the tail.

The oxtail is brought to a boil over high heat for a few minutes until the burned skin is just elastic, then take out a razor to shave it off to remove the burnt part for a cleaner look.

Drop the oxtail into a pot of warm boiling water and then you wash it, rinse it again under the cold tap and then you will cut the oxtail into small pieces to taste.

 Put the oxtail that you just cut into the pot and then add water with a few slices of ginger, boil it briefly to remove the unpleasant smell of the beef and clean it again.

 Then you take the oxtail to dry. Pay attention to low heat, do not use too high heat, it will foam and cloudy water is not delicious anymore.

Step 2: Prepare other ingredients

Lemongrass tree you peel off the old bark, wash it thoroughly, take 2 plants and chop them, the rest you cut into pieces and beat slightly.

 Put satay with paprika with 1/2 minced lemongrass, minced garlic and minced shallot in a bowl. Taste the seasoning including salt, white sugar, monosodium glutamate, ground pepper and stir well, then add the oxtail to marinate for 1 hour to 2 hours to absorb the spices before continuing.

Read More: Sweet and Savory: Jack Daniel’s Drip Cake

Step 3: Marinate the oxtail

Beef tendon, you wash it with diluted salt water. Cook until the water is boiling, you will add crushed ginger. Add the tendons to cook for 5 minutes, then take them out.

 Add beef tendons into the pressure cooker, add 500ml of water, and simmer for another 20 minutes until the tendons soften. Wait for it to cool, then take it out and set it aside. Taro along with lotus root, peel and wash, then cut into bite-sized pieces.

Put the marinated oxtail in the pressure cooker, lemongrass after it has been cut into pieces and about 1 liter of water. You put it on the casserole for about 15 minutes, wait for it to cool down, then open the lid and take it out.

Step 4: Stew the oxtail

  •  Fry half a chopped lemongrass, add minced garlic, the remaining minced purple onion with cooking oil. Add the oxtail along with the stewed beef tendon. Use another pan for you to fry the cashews with the cooking oil for a nice color, then remove the cashews again. Then you will pour oil into the hot pot, continue to cook until it boils, season with salt, sugar and MSG to taste.
  •  You add taro with lotus root to cook until soft, taste again to taste again.

Step 5: Make hot pot sauce

Beef tail has a cool taste, very fragrant, so when processing the dipping sauce, it also needs to be suitable for the dish to be more delicious and more appetizing. You bring pineapple, garlic, chili along with lemongrass all minced.

 Add garlic and chili with seasoning sauce and stir well. Stir-fry the lemongrass with cooking oil, then pour it into the seasoning sauce, add the aroma, add white sugar, squeeze in a little lemon to have a sweet and sour taste.

For the noodles, you should bring them back with boiling water so that the vermicelli does not have an odor. Spinach, collard greens, spinach, you cut the root and then wash it. Keep the hot pot on the stove hot, when you eat it, you will dip the vegetables in, dip it with the seasoned fish sauce.

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By Luong Tan

Luong Tan, the creative and passionate founder of Bourbono, is a multi-talented individual with a deep love for the culinary arts. An accomplished food blogger, cookbook author, and former Ambassador of US cuisine in Vietnam (2015-2016), Luong has been on a mission to share his appreciation for food with the world.

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