Oxtail

A truly great cut for long, gentle cooking. Pieces of oxtail become meltingly tender on stewing, producing flavourful, gelatinous juices which thicken and enrich the cooking liquor. Your butcher will probably sell oxtail ready cut into pieces, but if not I’d recommend asking him to do so for you. Before cooking, trim off any excess fat from the meat, otherwise it will make the sauce greasy and you’ll find it tricky to skim off all the fat from the surface after cooking. (See Braised oxtail with summer vegetables.)