I use oxtail with my chicken recipe for a week of deliciousness. It is also a great cutting board for those who want to make a whole meal of a recipe.
I have this thing where I always have a cutting board with me at all times. I know it’s a bit weird, but it’s true. I love it. I’ll even let you know how I do when I’m not at a restaurant, and I always make a point of wearing one of those oxo cutlery things when I do.
I was having a conversation with a friend last night, and we were both talking about how we both use oxtail as the base for our chicken recipes. She’s an oxtail eater, and I’m a chicken eater.
oxtail is one of those vegetables that is really versatile. Its meat comes from the stomach of an animal, and its organs are used to create the meat’s flavor. The best part is that its very versatile, and its just about the easiest thing to use. You can either use it for any recipe that calls for bacon, or you can use it for just about anything you want.
I’ve never used oxtail for chicken for any reason, but I feel comfortable that I can use it for anything. I don’t know if its even a good idea though–I can see why you might think it’s an abomination, but I can’t really say that for sure.
To be fair, oxtail is also used in meatloaf, but its not a substitute, either.
The more I use oxtail, the more I feel like I’m cheating a bit by using it for chicken. And I’m not even talking about its use in meatloaf, either. I’m talking about its use in a recipe that calls for bacon. That is not cheating.
That is indeed a good question. I dont know about you, but I am not keen on using oxtail in other recipes. There are so many reasons to use the meatier cuts and stuff. Especially if you have a meatless diet and want to increase the nutrition in your cooking.
The meatiest cuts of oxtail are usually the ones that have more of an advantage in terms of nutrient absorption. Chicken and beef oxtail are a good example. As a general rule, the meatiest cuts are also the most tender. This is because the fat that makes a meatier cut tough is also the one that makes it tender. When you chop meat, the fat inside the meat is removed without any appreciable harm to the meat itself.
The meatiest cuts of oxtail are the ones that have more of an advantage in terms of nutrient absorption. Chicken oxtail is a good example. It tastes better than beef, but the meat that makes it tender is still the meat that makes it tender. The meat that makes it tender also makes it tender. I’ll be honest, I hate the meat that makes it tender.