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.
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.
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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