Best cooked slow and low, the oxtail is full of muscle fibres and bones, which makes for deeply flavoursome and melting meat. We recommend browning the oxtail in the oven on a high heat for 20 minutes before adding stock and wine. It’s great in a stew with barley or cannellini beans. Just be sure to cook it low and slow for the best result.
Prices are shown per kg.
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(0.1kg = 100g, 0.2kg = 200g etc)