France Musk Tail M/o

top chefs are reinventing oxtail with a nostalgic old fashion take on recipes such as braise, soup, stew and braise.

Because this particular part of the calf is quite bony and with little meat, the tail is ideal for creating a tasty concentrated broth. The incredibly strong flavor usually comes from the bones and marrow, while the dense texture is due to the collagen that is released during the slow cook. Slow cooking in a pot, pot or smoker transforms the bone and gristle into a unique gelatin that is rich in flavor and gives us a delightful sauce, especially if enhanced with a good wine.