Description
A hearty and comforting dish made by slow-cooking oxtail in a rich broth with vegetables and sometimes red wine.
Technical
The Maillard reaction occurs between amino acids and reducing sugars in the oxtail and vegetables at temperatures above 140°C (284°F) during the browning process. The connective tissue in oxtail breaks down into gelatin due to the action of collagenase enzymes at temperatures around 80°C (176°F) during the slow-cooking process.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richmeatysavoryearthycaramelizedherbaceous
Wine Analogy
Bordeaux-style red blends (Cabernet-Merlot) for their deep, meaty umami and tannic structure
Coffee Analogy
Sumatra Mandheling for its earthy, syrupy body and low acidity