Veal Tail (kg)
14,99€
/
Couldn't load pickup availability
Oxtail is the cut from the tail of the bovine — a series of vertebrae with muscle and very abundant connective tissue. With long cooking, the collagen dissolves into gelatin, enriching the broth and transforming the texture of the adjacent muscle. Veal (young bovine) produces oxtail with a more delicate flavour than adult beef, while retaining all the richness of collagen.
Benefits
- Maximum collagen concentration — essential for gelatinous broths and stews
- Veal: more delicate flavour than adult beef
- Suitable for beef broth, braised oxtail, and long-cooking dishes
- Frozen product
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Stew: 5 to 6 hours. Broth: 6 to 8 hours.
- Recommended Method
- Baked in the oven at 140–150°C for 5–6 hours with red wine, stock, and vegetables. For the stock: simmer for 6–8 hours. The meat should fall off the bone without resistance.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
