FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Oxtail, as the name suggests, is the tail of cattle, ours are sourced from North Yorkshire beef cattle. This seemingly unassuming cut is renowned for its depth of flavour and texture. While oxtail may appear intimidating with its bony, fatty, and tough composition, it hides a secret that reveals itself through the magic of slow cooking.
Our Oxtail comes sliced into chunks but if you would prefer it whole, please let us know in the notes at the checkout.
£22.50
Here are some key points about oxtail:
Cut of Meat: Oxtail is a bony, fatty, and tough cut of meat. It consists of the tailbone, which is composed of vertebrae, as well as the surrounding meat and connective tissue.
Flavour and Texture: Oxtail is prized for its deep, beefy flavour and tender, succulent meat. When cooked slowly, the collagen-rich connective tissue in the tail breaks down, resulting in a melt-in-your-mouth texture and a rich, hearty broth or sauce.
Cooking Methods: Oxtail is often braised, stewed, or simmered for an extended period of time to fully develop its flavours and tenderise the meat. It is a popular choice for soups, stews, and hearty dishes.
SEE OUR GUIDE – HOW TO COOK OXTAIL
Cuisine: Oxtail is used in various cuisines around the world. It’s a common ingredient in dishes like oxtail soup (popular in the United Kingdom), oxtail stew (popular in Caribbean cuisine), and Korean oxtail soup (called “kkori gomtang”).
Nutritional Value: Oxtail is relatively high in fat and calories, but it’s also a good source of essential nutrients, including protein, iron, and vitamins. The gelatin produced during cooking is thought to have some health benefits for joints and skin.
Preparation: Before cooking, oxtail is typically seared or browned to enhance its flavour. It is then simmered or braised with aromatic vegetables, herbs, and liquid (such as broth, wine, or tomatoes) until it becomes tender and flavourful.
Culinary Uses: Oxtail is a versatile ingredient that can be used in a wide range of dishes, from hearty stews to more refined preparations. It adds depth of flavour to the dishes it’s incorporated into.
Variations: There are various regional and cultural variations of oxtail dishes. For example, Jamaican oxtail stew often includes ingredients like scotch bonnet peppers and allspice, while Korean kkori gomtang features a clear broth with minimal seasoning.
Economical Choice: Oxtail was historically considered a less expensive cut of meat, making it a popular choice for budget-conscious cooks. However, its popularity has increased in recent years, leading to price increases.
Oxtail is a unique and flavourful cut of meat that, when prepared with care and patience, can result in delicious and comforting dishes enjoyed in various cuisines worldwide.
