Classified as offal oxtail is exactly just that– a tail from an ox. Nowadays oxtail comes from regular beef cattle and has a resplendent culinary history. Not an uber-popular piece of meat but it can be found at specialty butchers, ethnic meat counters and gourmet restaurants particularly in European nature. I was fortunate to have gotten mine from my family’s locally raised grass-fed highland cattle.
Fall is creeping in with crisp and cooler evenings. Kitchens warmed with simmering stews and soups are quintessential classics. This is a Brazilian take on “boiled dinner” or stew.
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