1x pack Oxtail
£18.33 per kg
2x packs Oxtail
Regular Price: £22.00
Special Price: £15.00
£12.50 per kg
3x packs Oxtail
£18.33 per kg
Energy: 1096 kJ / 262 kcal, Fat: 14.3g, of which Saturates: 5.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 30.9g, Salt: 0.58g
Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.
Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.
The Cooking Process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.
Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.
99% of customers liked this product (304 reviews)
||Made a lovely casserole. Thanks oxtail was really tasty.|
||Quite good for British oxtails. Can't quite measure up to the stuff we've had in Spain -- smaller oxen, I guess.|
||looks good value for the price not used yett|
||My favourite winter cssserole the meat was of the finest quality|
||Perfect for a slow casserole|
||Fabulous.Mind the chef wasn't half bad either.|
||Haven't cooked them yet but on past experience know they'll be goid|
||Love these cuts which are difficult to find these days.|
||My favourite slow cooked meat... makes a delicious casserole and produces wonderful gravy. The leftover sauce is great with pasta.|
||They look good, but I haven't used them yet. I have a good receipe from James Beard that mother made in the 1960's for Oxtail Ragout.|
||Meaty, low fat ith good flavour.|
||This a repeat buy for me. Delicious and trimmed to remove excess fat. I love and thoroughly enjoyed this oxtail.|
||Beautiful tasting meat. Made even tastier, by cooking long and slow, a day in advance, then back in the oven to heat through.|
||these are my favourites really really good|
||An excellent cut which falls off the bone after slow cooking.|
||Wonderful, full, beefy flavour|
||Only one meat to make a good stew|
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