Oxtail is a gelatine-rich meat, which is usually slow-cooked as a stew or braised. Oxtail is delicious when slow cooked in the pot, complete with rich flavours and tender beef falling off the bone. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. The gelatinous meat also ideal as a base for soup making.
Chefs Tip – Slowly braise with winter root vegetables, herbs, beef stock and a little wine. Cook for 3-4 hours and serve with mash potatoes and steamed greens.