Description

Description
A whole ox tail, cut cleanly between each joint into pieces around 2 inches thick. Perfect for traditional slow-cooked dishes, ox tail delivers deep flavour and rich, glossy sauces as the meat and connective tissue break down during cooking.

Each tail weighs between 0.8kg and 1.3kg.

Cooking Guide

• Remove from the fridge 20 minutes before cooking.

• Brown the pieces in a heavy pan.

• Add stock, wine and vegetables.

• Cover and cook gently for 3–4 hours until the meat is tender and falling from the bone, either in the oven at 160°C (140°C fan) or in a slow cooker on low.

• Skim excess fat before serving if required.

Recipe Idea: Ox Tail Stew with Red Wine & Root Vegetables

Ingredients

• 1 whole ox tail (0.8–1.3kg)

• 2 tbsp plain flour, seasoned

• 2 tbsp oil or beef dripping

• 2 onions, chopped

• 2 carrots, chopped

• 2 Celery sticks, chopped

• 3 garlic cloves, crushed

• 500ml red wine

• 500ml beef stock

• 2 bay leaves, sprig of thyme, sprig of rosemary

• Salt & pepper

Method

1. Dust the ox tail pieces in seasoned flour.

2. Brown in hot oil or dripping until well coloured. Remove and set aside.

3. Add onions, carrots, Celery and garlic; cook for 5–6 minutes.

4. Pour in the red wine, scraping the base of the pan, then reduce by half.

5. Return the ox tail, add the beef stock and herbs.

6. Cover and cook gently for 3–4 hours until the meat is falling from the bone.

7. Skim fat, season to taste, and serve with mashed potatoes or polenta.