Beef Oxtail Union Pickup Land is kin

Land is kin

Red wine and stock in a Dutch oven is the classic move

teaching and caring for the places that sustain us all

and connective tissue all in one package — everything a great braise needs

Runs slightly small — we recommend sizing up one size to allow for natural shrinkage

Beef Oxtail Union Pickup Land is kinCross cut sections of the tail with meat, fat, bone, and connective tissue all in one package everything a great braise needs. As oxtail cooks low and slow, the collagen melts into a rich, silky gelatin that thickens the liquid into something closer to a sauce than a broth. The meat turns impossibly tender and falls away from each vertebra with deep, concentrated beef flavor. Braise it in red wine for a French style preparation, simmer it into a