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Oxtail recipes

Oxtail soup

Oxtail soup

By Jenny White

Possibly the most unctuous, flavoursome cut of beef and inexpensive too. Oxtail (literally the tail of an ox) is most often sold cut into individual caudal vertebra - ranging in size from tennis-ball sized pieces where the tail joins the body to the acorn-sized tip of the tail.

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Buyer's guide

Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock.

Preparation

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape off the solidified fat the following day before reheating.

Article by Louisa Carter

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