Simmer the pieces of trimmed oxtail in some good beef stock for 2–3 hours until tender though not falling off the bone. Leave to cool in the liquor, then drain them. (Use the stock as a basis for a soup.)
Prepare the marinade and put the meat in it to marinate for an hour, turning it over from time to time.
Roll the pieces in the breadcrumbs, pressing them firmly all round. Heat