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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.
Please enter your required weight in kilograms in the box below to calculate the price before adding to basket.
(0.1kg = 100g, 0.2kg = 200g etc)


Available on back-order

Weight (kg)
Actual Weight 0.1kg
Total £0.90