What You Need to Know
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.
Steps
- 1.
Kare-kare (Philippines): Base for peanut-based stew with annatto
- 2.
Rabbit Stew (France): Slow-cooking with red wine and mushrooms
- 3.
Sopa de rabo (Cuba): Tomato-based stew with plantains
The Science
Primary Reaction
Maillard reaction