Oxtail with Mackeson and Marjoram

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By Nigella Lawson

Published 1998

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I would buy oxtail only from a butcher, and what’s more, a butcher I knew and trusted, in which case you can get him to joint it for you. What you want are rounds of oxtail that are nice and chunky (not little and scrawny, though these you can profitably use for soup) and as near to the same size as is possible. As for the stock: if you can, use any home-made you may have stowed away in the freezer or else use a tub of good fresh beef stock; otherwise, to be frank, you could use water.