Ox Tail Prime Blue

Credence Farms Ox Tail is a rich, flavorful cut that delivers deep, beefy notes with a luxurious, gelatinous texture when slow-cooked. The combination of lean meat, connective tissue, and marrow-filled bone creates an intensely savory umami taste. When braised, it develops a silky mouthfeel and fall-apart tenderness, making it perfect for soups, stews, and slow-roasted dishes.

Nutrient Density

Ox tail is packed with essential nutrients, making it a powerhouse for holistic health. Key benefits include:

• Collagen & Gelatin – Supports joint health, skin elasticity, and gut function.
• Iron & Zinc – Boosts immunity, energy levels, and red blood cell production.
• B Vitamins (B12, B6, Niacin, Riboflavin) – Essential for brain health and metabolism.
• Healthy Fats – Provides sustained energy and helps absorb fat-soluble vitamins.
• Protein – Supports muscle growth and repair.

Recipe:

Slow-Braised Credence Farms Ox Tail Stew

A rich, nourishing dish that highlights the deep flavor and nutrient density of Credence Farms ox tail.

Ingredients:

• 3 lbs Credence Farms ox tail
• 2 tbsp pasture-raised beef tallow (or avocado oil)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 large tomato, diced (or 1/2 cup crushed tomatoes)
• 4 cups bone broth (preferably homemade)
• 1 cup red wine (optional, for depth of flavor)
• 2 tbsp apple cider vinegar (helps extract nutrients from bones)
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions:

1. Prepare the Ox Tail – Pat dry the ox tail pieces and season lightly with salt and pepper.
2. Sear for Flavor – Heat tallow in a large Dutch oven over medium-high heat. Sear ox tail on all sides until browned. Remove and set aside.
3. Sauté Vegetables – In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
4. Deglaze the Pot – Pour in red wine (if using) and scrape up any browned bits from the bottom. Let simmer for 2 minutes.
5. Slow Simmer – Return ox tail to the pot. Add tomatoes, bone broth, apple cider vinegar, thyme, bay leaf, paprika, and red pepper flakes. Bring to a gentle boil.
6. Braise – Reduce heat to low, cover, and let simmer for 3 to 4 hours, or until meat is fall-off-the-bone tender. Stir occasionally and add broth if needed.
7. Final Seasoning – Taste and adjust salt and pepper. Remove bay leaf and thyme stems.
8. Serve – Enjoy over mashed potatoes, rice, or with a side of crusty sourdough bread to soak up the broth.

Why It’s Special

• Rich in collagen for joint and skin health.
• Slow cooking extracts minerals for maximum nutrition.
• Deep, comforting flavor that gets better the next day.