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1.00KG of British, or Irish, ox tail, cut from the tail of the beast and left on the bone, which gives it a very deep and rich flavour. Ideal for slow cooking in the pot, and for use in soups. A very cost effective cut with great flavour, and one which is rightly coming back into fashion.
How to Cook Oxtail
Remove oxtail from packaging. Season and transfer to a casserole dish, add your choice of vegetables and stock/gravy, and cook at 180°C/ fan 160°C/ Gas 4 in the centre of a preheated oven for 2 hours 45 minutes until tender.
What to do with Oxtail
Slow cook in a casserole, soup, or stew until the meat falls off the bone. Serve with creamy mash potato.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|