Organic Beef Tail (frozen)
Organic Beef Tail (frozen)
The slower and at a lower temperature you cook it, the juicier it will be. To break down the connective tissue into gelatin, the tail must be braised for some time at 80°C. Cook it for as long as time allows—you’ll get the best results that way—but never cook this meat at a temperature above 135°C. To achieve a deeper and richer flavor profile when cooking meat over low heat, it’s recommended to use fresh herbs and bone broth. Never use plain water as the cooking liquid. And don’t be afraid of a little acidity. When you’re done braising, add a splash of vinegar or some fresh citrus to the dish.
Manufacturer: NEGANTIgardi
Description
Beef tail is a special cut of meat that can be used to make surprisingly delicious stews, soups, and even sauces. There isn’t much meat in this cut, and preparing it requires quite a bit of work, but the end result is well worth it. Although the meat itself is delicious, the greatest benefit of this cut is the liquid produced during cooking. Beef tail is very tough because it consists of a great deal of connective tissue, which, when cooked properly, turns into a golden gelatin.
€9.70
3 in stock
The company’s co-founders, brothers Gunārs and Artūrs Vīganti, are advocates of a healthy lifestyle, and both enjoy to eat food that is both tasty and healthy. Since the brothers also share a “green” mindset, they were both equally convinced that their diet should consist of organically grown and produced food. At that time, organic beef—which both brothers enjoyed so much—was not readily available on the market, so they decided to start raising organic beef cattle themselves.