Dutch ox tail, boneless, 1kg

🥩 Dutch Veal Oxtail, Bone-In

Slow Cooking Classic • Rich in Collagen • Ideal for soups, ragù & stew

Dutch veal oxtail is one of the most classic cuts for slow, home-style cooking.
High in collagen and gelatin, it gives sauces a velvety texture, deep meaty flavor, and a richness you can't achieve with other cuts.
Ideal for soups, ragù, stew, wine-braised dishes, and casseroles, it's the cut that turns a simple dish into authentic comfort food.

📖 Product Description
• Dutch veal oxtail, cut into pieces bone-in
• Rich in collagen & gelatin - creates a thick, glossy sauce
• Ideal for slow cooking (pot, Dutch oven, pressure cooker, oven)
• An ideal base for stocks, soups, and hearty winter dishes
• Packaged under controlled refrigeration & certified traceability

💎 Why choose it
🥇 Selected Dutch beef
🍲 Ideal for soups, stew, ragù & pot-cooked dishes
💪 Rich in collagen, ideal for velvety sauces & stocks
🍽️ Ideal for family, traditional, home-cooked meals
🏆 Certified safety - ISO 22000 / HACCP
🧊 Available in Fresh / Fresh Frozen / Vacuum
🚚 Nationwide delivery from Siakos.gr

🔥 Cooking Instructions
❗ This product is not ready to eat - it requires thorough cooking before serving.

1️⃣ Classic slow cooking in a pot / Dutch oven

1. Sauté the oxtail pieces in a little olive oil or butter until browned.

2. Add onion, garlic, carrot, and celery (the base for ragù).

3. Deglaze with wine or cognac and add stock or water.

4. Cook over low heat for about 3–4 hours, until the meat pulls away from the bone.

5. Adjust the salt, pepper and herbs, and serve with a rich sauce.

2️⃣ In a pressure cooker

1. Sear the tail first for extra flavor.

2. Add liquid (stock/water/wine) and aromatics.

3. Close the pressure cooker and cook for about 45–60 minutes (depending on the equipment).

4. Remove the lid and, if desired, reduce the sauce for a few minutes.

3️⃣ For soup / stock

1. Place the tail and vegetables (onion, carrot, celery, leek) in a large pot.

2. Add cold water and bring to a boil, skimming off the foam.

3. Simmer for 3+ hours, until the broth is rich and full-bodied.

4. Strain, adjust the seasoning, and reserve the meat for soups or ragù.

🍷 Pairings & Serving

Wine:
• Medium- to full-bodied red wine (Merlot, Cabernet Sauvignon, Xinomavro)

Side dishes:
• Mashed potatoes or roasted potatoes
• Risotto or plain pilaf
• Celeriac or carrot purée
• Freshly baked bread for dipping in the sauce

Serving ideas:
• Traditional braised veal tail in tomato sauce with pasta or potatoes
• Hearty oxtail soup, ideal for cold days
• Oxtail ragù with vegetables, served in a deep bowl with rich broth

🌏 Origin
✔ Dutch veal
✔ Selected tail cuts, cut bone-in
✔ Controlled cold chain & transportation
✔ Food quality & safety certifications ISO & HACCP

💪 Nutritional Value (per 100 g – indicative)
Calories: ~ 230–260 kcal
Protein: ~ 17–19 g
Fat: ~ 18–20 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Beef | 🦴 Tail / Oxtail | 🍲 Slow Cooking | 🍛 Stews & Soups | 🌍 Holland | 🚚 Nationwide Delivery

Dutch bone-in oxtail – ideal for soups, ragù and traditional stews. Rich in collagen, with deep flavor and a velvety sauce. Available at Siakos.gr with nationwide delivery.

Veal tail, Oxtail, Dutch beef, bone-in, Soup, Ragù, Stew, Slow Cooking, Siakos