Oxtail

Beef tail prepared for stewing

The beef tail is supplied already cut into medallions through the joints, so there is no need to portion the piece at home. It comes from the Montes de Toledo and is prepared particularly for slow-cooked dishes.

This is a cut that benefits from time and moisture. It is therefore commonly used in stews, where the meat cooks together with vegetables, stock, wine and other ingredients until tender.

How to cook it

You can begin by browning the medallions on several sides to develop a roasted note before adding the other ingredients.

Then continue with gentle, prolonged cooking with enough liquid. A pressure cooker can also be used when you want to shorten the cooking time.

The product is supplied in a tray weighing approximately 0.7 to 1.2 kg.

About Tolecarnes

Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.

Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.

During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.

Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.

Frequently asked questions

How is the beef tail cut?

It is supplied as medallions cut through the joints, ready to add to a stew.

How much does the tray weigh?

Each tray weighs approximately 0.7 to 1.2 kg.

What is the best way to cook it?

It is particularly suitable for stews and slow cooking with liquid, although it can also be prepared in a pressure cooker.