Exotic Meat lovers, make it your New Year’s resolution to try Eland Oxtail Soup this year.
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of an animal. Formerly, it referred only to the tail of an ox or steer, a castrated male. An Eland oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.
Eland Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavor for powder, instant and pre made canned soups in the United Kingdom and Ireland.
Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be Kosher.
Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain and Indonesia. In Korean cuisine, a soup made with oxtail is called kkori gomtang (꼬리곰탕). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African American and West Indian households. In the Philippines, it is prepared in a peanut based stew called Kare-kare. In Iran, Oxtail is slow-cooked and served as a substitute for shank in a main dish called Baghla-Poli-Mahicheh which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic.
In the United States, oxtail has the meat-cutting classification NAMP 1791.
Eland meat is 97% lean. Eland Meat is a more healthful and flavorful alternative to the standard boeuf du jour. And the best place in America to get it is from Exotic Meat Markets, USA.
Anshu Pathak says, “Our Elands are FREE ROAMING on a privately owned island in State of Hawaii, USA. There’s probably more Omega-3 in Eland Meat than a piece of salmon because it is truly completely grass fed or brush fed meat. They’re not eating grain out there. They are the wild antelopes of Hawaii. Hawaii raises the best game because it resembles the Eland’s indigenous climate, because the rain and the vegetation are similar.”
The gaminess of wild animals comes from the fat, but anyone averse to that flavor will find Exotic Meat Markets meats more palatable. The tropical climate of Hawaii produce leaner and milder-tasting Eland Meat compared with the harsher wintery areas farther north that force these animals to store more fat. Hawaiian Elands are also tenderer because they do not face the same predatory threats on the island.
In 1989, founder Anshu Pathak began purveying wild game as his personal passion in the USA. Now, the Exotic Meat Markets relies on a network of more than 100 different ranches and 100’s of trappers throughout USA to harvest animals from about 14 million combined acres.