Oxtail

Oxtail Oxtail, which is the tail of cattle, is skinned and cut into sections, each containing part of the tailbone with marrow in the center and bony meat surrounding it. Due to its gelatinous nature, oxtail is best used for soups, stocks, and braises, adding rich flavor to any dish. Two Options Available: Organic Grass Fed & Finished Beef: Certified USDA Organic cattle are raised on 100% organic grass from weaning while grazing in open pastures, never in a feedlot. This results in very lean beef with little to no fat content. Always antibiotic and hormone-free. Prosper Steakhouse Beef: Cattle are fed an optimized mixture of grass, organic grass, corn, and distillers' corn grain. Raised and marketed for high-end steakhouses, these cuts offer top-notch quality that you can enjoy at home. Always hormone-free. Oxtail Stew Ingredients 12 ounces dried lima beans 4 pounds oxtails 2 large Vidalia onions, chopped 3 scallions, chopped 4 garlic cloves, smashed 1 bunch fresh thyme 2 ta