oxtail

Oxtail

£12.20 – £24.30

Ox tail is full of cartilage and tissues, as it’s a well-exercised part of the cow. This means means that it needs to be slow-cooked. Ox tail is the perfect cut of beef to use in soups and stews. The meat around the bone is extremely tender when cooked, similar to pork belly.

We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

SKU: 8147 Categories: , ,
DETAILS
Experience the rich, indulgent flavor of our Oxtail at The Black Farmer. Sourced from the finest, ethically raised cattle, our oxtail is a true delicacy that promises to elevate your culinary creations. Bursting with robust and savory notes, each piece of oxtail is meticulously selected to ensure the utmost tenderness and succulence. Slow-cooked or braised, our oxtail transforms into a melt-in-your-mouth delight, releasing its delectable flavors into every bite. Whether you’re simmering a comforting stew, creating a hearty soup, or experimenting with new recipes, our Oxtail is the secret ingredient that adds depth and richness to your dishes.
STORAGE ADVICE
To ensure optimal freshness and flavor, it is recommended to store oxtail in the refrigerator. Keep the oxtail tightly wrapped in plastic wrap or place it in an airtight container to prevent any exposure to air and moisture. Stored properly, oxtail can last for 3-4 days in the refrigerator. If you plan to store it for a longer period, you can also freeze oxtail. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen oxtail can maintain its quality for up to 3-4 months. When ready to use, thaw the oxtail in the refrigerator before cooking.
PACKAGING
This pack contains 6 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN UK

 

Here’s cooking instruction for oxtail:

1. Preparing the Oxtail:
• Rinse the oxtail under cold water to remove any impurities.
• Pat dry with paper towels.
2. Browning the Oxtail:
• Heat a large pot or Dutch oven over medium-high heat.
• Add a small amount of oil and let it heat up.
• Place the oxtail pieces in the pot and brown them on all sides until they develop a rich, dark color.
• Remove the oxtail from the pot and set aside.
3. Building Flavors:
• In the same pot, add chopped onions, carrots, and celery.
• Sauté the vegetables until they soften and develop some color.
• Add minced garlic and cook for another minute or until fragrant.
4. Braising the Oxtail:
• Return the oxtail to the pot and pour in enough beef broth or water to cover the meat.
• Add any desired seasonings or herbs, such as bay leaves, thyme, rosemary, or Worcestershire sauce.
• Bring the liquid to a boil, then reduce the heat to low.
• Cover the pot and let the oxtail simmer gently for 2-3 hours or until the meat becomes tender. Stir occasionally and skim off any foam that rises to the surface.
5. Optional: Thickening the Sauce:
• If you prefer a thicker sauce, remove the oxtail from the pot once it’s tender and set it aside.
• In a small bowl, mix a few tablespoons of flour or cornstarch with cold water to create a slurry.
• Slowly pour the slurry into the simmering liquid, stirring constantly until the desired thickness is achieved.
• Return the oxtail to the pot and simmer for an additional 10-15 minutes.
6. Serving:
• Remove the oxtail from the pot and let it rest for a few minutes.
• Serve the oxtail with the sauce and enjoy it with your choice of side dishes such as rice, mashed potatoes, or vegetables.

Note: Cooking times may vary depending on the size and quality of the oxtail. It’s important to cook the oxtail until it’s tender and falls off the bone. Adjust the seasoning to your taste preferences throughout the cooking process.

Nutiritional information typical values per 100g,

as sold
Energy 171 kCal
Fat 10.1 g
of which saturates 4.2 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 20 g
Salt 0 g

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