Our grandparents relished oxtail, but it fell from favour for a while and is only now making a well-deserved comeback.
Packing a huge nutritious thwack, oxtail is packed with gelatinous goodies like marrow and collagen. Surprisingly meaty it makes stews of unparalleled richness, with the collagen melting away to make thick, delicious gravy.
Cooked super-slow, the meat will fall off the bone so there's no fussing needed. For such a versatile and intensely delicious cut, oxtail is excellent value.
Each oxtail weighs approximately 1kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Take a good sized casserole dish and place on the hob over a high heat. When the pan is sizzling hot add the oxtail and sear on both sides.
To the casserole pan add a couple of halved onions, a bulb of garlic, a handful of garden herbs, a couple of glasses of red wine and 500ml of pure beef broth.
Place in a preheated oven set to around 130C and cook for 8 hours - the longer the better.