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https://pipersfarm.com/meat/31-red-ruby-oxtail31Oxtailhttps://pipersfarm.com/455-thickbox_default/red-ruby-oxtail.jpg10.5010.50GBPInStock/Home/Home/Meat/Grass Fed Red Ruby Beef/Home/Meat/Grass Fed Red Ruby Beef/Slow Cooking/Home/Meat<p>All of our grandparents probably 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 fiddling needed. For such a versatile and intensely delicious cut, oxtail is excellent value.</p> <h2>How to cook oxtail</h2> <p>The ideal cut for a really hearty warming stew, combine the oxtail with root vegetables, rich beef stock and a good splash of red wine or dark ale. Cook gently in a low oven for 2 to 4 hours, adding a splash of water from time to time to keep it moist. No thickener will be needed for the perfect gravy: the marrow and collagen will do that job for you. Serve with a creamy risotto and crisp seasonal greens, to cut through the richness of the stew.</p>beefslow cookingred ruby oxtailoxtailadd-to-cart