Er gaat bij ons geen kerst voorbij zonder dubbelgetrokken ossenstaartsoep. Hóe lekker is dat? Het is wel even een klus, maar ik vind het resultaat 't dubbel en dwars waard. Wij hebben ook kant-en-klare ossenstaartsoep overigens, voor iedereen die geen zin heeft in 'gedoe'. Hoewel bouillon trekken van ossenstaart natuurlijk vooral tijd kost en weinig moeite. 

Bert-Jan Lantinga

What is oxtail?

Oxtail is - somewhat misleadingly - the tail of a cattle (and therefore not of an ox!). A tail easily weighs one and a half kilos and consists of vertebrae with muscle tissue. The oxtail is cut into slices between the vertebrae, which you then use to make the most delicious broths and stews. After all, how delicious is oxtail soup? Please note: oxtail needs at least three hours (preferably longer) to develop its flavor and structure. It's like slow food from grandma's time. Shortly prepared, oxtail is tough, but if you take your time, you can make the most delicious stock or stew. This oxtail comes from Butchery Beef, our premium house brand of beef from the region.

Oxtail from Butchery Beef

This oxtail comes from Butchery Beef, our premium house brand of delicious beef from the region. Every week my father selects Jan Lantings Sr. personally source our beef from farmers from the region with whom we have been working for a long time. Guaranteed delicious meat. The cows graze outside in nature reserves in the summer and their menu consists - in addition to fresh grass - of Lucerne (luxury grass with high nutritional values), corn, grains, potatoes and a daily portion of vitamins and minerals. The animals have plenty of space and are cared for with love. Partly because of this, this oxtail has that authentic beef: as it used to be and as it should be...