Paloma Family Farms “Heritage Oxtail”
Rich, Rustic, and Unforgettably Flavorful
Our Heritage Tail oxtail brings generations of tradition and comfort to your table. Cut from the tail of our premium beef, this deeply marbled specialty is renowned for its ability to create dishes rich with flavor, body, and soul. When slow-cooked, the meat becomes fall-off-the-bone tender, infusing broths, braises, and stews with an unforgettable depth that only time-honored cuts like this can deliver.
The Story Behind the Cut:
Oxtail has humble yet noble origins, cherished across cultures for centuries. Once considered a hidden treasure by farmers and ranch families who believed in honoring the whole animal, oxtail became a cornerstone of hearty, soulful cooking. From Caribbean pepper pot stews to classic French pot-au-feu and Italian coda alla vaccinara, oxtail has traveled the world’s kitchens, revered for its ability to transform simple ingredients into something luxurious and deeply satisfying.
What Makes It So Decadent:
The secret to oxtail’s magic lies in its collagen-rich meat and bones. As it simmers low and slow, the natural gelatin releases into your broth or sauce, creating a silky, luscious texture and incredible flavor that no other cut can match. Every bite of our Heritage Tail is a celebration of patience, tradition, and pure culinary artistry.
Cooking Instructions:
Oxtail is best when slow-cooked to draw out its deep, savory richness.
1.Prep: Pat oxtail pieces dry and season generously with salt and pepper.
2.Sear: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until browned to lock in flavor.
3.Simmer: Add aromatic vegetables (onions, carrots, celery), herbs, and your preferred liquid (beef stock, wine, or a combination). Bring to a gentle simmer.
4.Slow Cook: Cover and braise in a 300°F oven or on low heat on the stovetop for 3–4 hours, until the meat is fork-tender and falling off the bone.
5.Finish: Skim off excess fat if needed, and serve the rich meat and sauce over mashed potatoes, creamy polenta, or rice.
Pro Tip:
Oxtail dishes taste even better the next day, as the flavors deepen overnight. Save some for leftovers—you’ll thank yourself.