Red Ruby Oxtail
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.
How to store Pipers Farm meat
Sorry, this product is now out of stock.
Red Ruby Oxtail
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.
How to store Pipers Farm meat?
Sorry, this product is now out of stock.
Cooking Tips & Recipes
Oxtail
Slow Cook
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.
Cooking Tips & Recipes
Oxtail
Slow Cook
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.
Where is oxtail cut from?
As the tail of a Red Ruby bullock, this cut has done a whole lot of work, swooshing around all day long. Made up a complicated bone structure of rich marrow bone, collagen and meat, we neatly trim, chop and tie this joint perfect ready for the slow cooker.
