Dutch Veal Tail 1kg

🥩 Dutch Veal Tail M/O

Slow Cooking Classic • Rich in Collagen • Ideal for soups, ragout & stew

Hollandaise oxtail is one of the most classic cuts for slow, home cooking .
With a high collagen and gelatin content, it gives a velvety texture to sauces, a deep meaty flavor, and a "binding" that you can't achieve with other cuts.
Ideal for soups, ragout, stew, braised dishes and casseroles , it is the piece that transforms a simple dish into authentic comfort food.

📖 Product Description
• Dutch veal tail , cut into pieces with bone (M/O)
• Rich in collagen & gelatin – gives a thick, glossy sauce
• Ideal for slow cooking (pot, casserole, slow cooker, oven)
• Ideal base for broths, soups and strengthening winter dishes
• Packaged with controlled cooling & certified traceability

💎 Why should you prefer it?
🥇 Selected Dutch beef
🍲 Ideal for soups, stews, ragouts & casseroles
💪 Rich in collagen , ideal for velvety sauces & broths
🍽️ Ideal for family, traditional, homemade tables
🏆 Certified safety – ISO 22000 / HACCP
🧊 Available Fresh / Fresh Frozen / Vacuum
🚚 Nationwide distribution from Siakos.gr

🔥 Cooking Instructions
❗ The product is not ready to eat — it requires full cooking before serving.

1️⃣ Classic slow cooking in a pot / casserole

1. Sauté the tail pieces in a little olive oil or butter until they take on color.

2. Add onion, garlic, carrot, celery (base for ragout).

3. Deglaze with wine or cognac and add broth or water.

4. Cook on low heat for about 3–4 hours , until the meat falls off the bone.

5. Adjust salt, pepper, herbs and serve with rich sauce.

2️⃣ In the pressure cooker

1. Sauté the tail first for extra flavor.

2. Add liquids (broth/water/wine) and flavorings.

3. Close the cooker and boil for about 45–60 minutes (depending on the equipment).

4. Open, if desired, simmer the sauce without a lid for a few minutes.

3️⃣ For soup / broth

1. Place the tail with vegetables (onion, carrot, celery, leek) in a large pot.

2. Add cold water and bring to a boil, skimming off the foam.

3. Simmer for 3+ hours , until the broth becomes rich & full-bodied.

4. Strain, adjust flavor, save the meat for soups or stews.

🍷 Combinations & Serving

Wine:
• Medium to full-bodied red wine (Merlot, Cabernet Sauvignon, Xinomavro)

Accompanying:
• Mashed potatoes or baked potatoes
• Risotto or white pilaf
• Celery or carrot puree
• Freshly baked bread for dipping in the sauce

Serving ideas:
• Traditional braised veal tail with spaghetti or potatoes
• Invigorating tail soup , ideal for cold days
• Pork tail ragout with vegetables in a deep dish, with rich broth

🌏 Origin
✔ Dutch beef
✔ Selected tail pieces, cut with bone (M/O)
✔ Controlled cold chain & transport
✔ ISO & HACCP food quality & safety certifications

💪 Nutritional Value (per 100 g – indicative)
Calories: ~ 230–260 kcal
Protein: ~ 17–19 g
Fat: ~ 18–20 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Beef | 🦴 Tail / Oxtail | 🍲 Slow Cooking | 🍛 Stews & Soups | 🌍 Holland | 🚚 Nationwide Delivery

Dutch veal tail M/O – ideal for soups, ragouts and traditional stews. Rich collagen, deep flavor and velvety sauce. Available at Siakos.gr with nationwide shipping.

Oxtail, Oxtail, Dutch Veal, M/O, Soup, Ragout, Stew, Slow Cooking, Siakos