Beef Oxtail Brawn
Beef oxtails are rich in collagen, so after long cooking the meat sets into a firm chilled brawn. Spices make the flavor brighter while the recipe stays low-carb and filling.
Cut beef oxtails (1000 g) through the joints, cover with cold water, bring to a boil, and skim off the foam. Add yellow onion (120 g), allspice (1 g), bay leaf (1 g), part of the black pepper (1 g), and salt to taste, then simmer gently for about 4 hours.
Remove the cooked meat from the bones, shred it finely, and mix it with a few spoonfuls of rich broth. Add dried garlic (3 g), the remaining black pepper (1 g), chili (1 g), paprika (2 g), and nutmeg (0.5 g).
Place the mixture on plastic wrap, roll it very tightly in several layers, and refrigerate under a light weight for 8 hours. Slice the brawn cold, once it is fully set.
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