Ox Tail - 800g

Ox Tail
Rich • Gelatinous • Perfect for Slow Cooking

Ox tail is a deeply flavourful, collagen-rich cut ideal for long, slow cooking. As it simmers, the connective tissue breaks down into a silky, nourishing broth while the meat becomes tender and fall-off-the-bone. A traditional favourite in cuisines around the world, it's prized for its depth of flavour and comforting richness.

How to use:
Best cooked low and slow in soups, stews, or braises. The marrow and cartilage melt into the dish, creating a naturally thick, hearty sauce.

Cooking ideas:

• Traditional oxtail stew with red wine and root vegetables

• Jamaican-style oxtail with allspice, thyme, and butter beans

• Slow-cooked oxtail ragu served over pasta or polenta

• Braised oxtail with soy, ginger, and star anise

• Ideal for stews, braises, and soups (full of natural collagen)