Oxtail - The Brooklyn Stew Classic, 1 kg
17,90€
Big flavor. Slow comfort. Old-school butcher craft.
This is one of New York’s most loved hidden gems — the cut behind legendary Caribbean brown stew, rich Sunday gravies, and slow-simmered neighborhood comfort food.
Our oxtail comes from 100% organic Finnish Hereford beef, cut thick and meaty with plenty of bone and natural collagen. When cooked low and slow, it turns unbelievably tender and creates a deep, silky, glossy sauce all by itself.
No shortcuts. No thickeners. Just real beef flavor.
Think: Brooklyn kitchens, steam trays, Dutch ovens, and a pot bubbling all afternoon.
This is proper winter food. The kind that warms the whole house.
Why you’ll love it
•Ultra rich, beefy flavor
•Fall-apart tender when slow cooked
•Naturally thick, silky gravy
•Perfect for stews, soups & braises
•True nose-to-tail butcher cut
Määrä
Loppu
How to enjoy
Oxtail is made for low & slow cooking — patience = magic.
Classic method (super easy)
1.Brown the pieces well in a pan
2.Add stock, wine, or tomato base
3.Cover and simmer 3–4 hours until fork tender
That’s it. The sauce thickens naturally as it cooks.
Brooklyn-style ideas
•Hearty oxtail stew with carrots, onions & potatoes
•Jamaican-inspired brown stew with rice & peas
•Rich ragù for pasta or mashed potatoes
•Deep beef soup or winter pataruoka
•Shred the meat for tacos etc
RECIPE: JAMAICAN OXTAIL BROWN STEW
🤍 Ingredients (4–5 servings):
•1.5–2 kg Campas Meats oxtail
•2 onions, 3 garlic cloves, 2 carrots (chunks)
•500 ml beef stock + 2 tbsp tomato paste
•3 tbsp soy sauce
•1 tbsp Worcestershire
•2 tbsp brown sugar
•1 tsp thyme + 1 tsp allspice
•Chili to taste
•1 can butter/kidney beans (optional)
🤍 Method:
Brown oxtail well.
Add veggies + paste.
Add stock & seasonings, cover and simmer low & slow 3–4 hours until fork-tender and glossy.
Add beans at the end.