British ox tail. Cut from the tail of the beast and left on the bone. A gelatinous cut that gives a very deep and rich flavour, oxtail is 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.
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.
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|
Slow cook in a casserole, soup, or stew until the meat falls off the bone. Serve with creamy mash potato.