Oxtail

Create the wonderfully comforting dishes of days gone by, with this old-fashioned favourite.
  (304 reviews)     
The famous ingredient of perhaps the best warming winter soup ever, Oxtail is also fabulous for making rich stews - the bone marrow adds a sticky, glossy texture that's impossible to beat. Ours is cut from the thicker top part of the tail, so while the pieces will vary in size, the difference shouldn't be too great.
  • Prepared from our own top quality, grass-fed UK beef
  • Cut from the superior top of the tail, giving more meat for your money
  • The aroma and taste will bring back happy memories - and create new ones, too!
  Professionally shock frozen
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1x pack Oxtail
£11.00
£18.33 per kg
Box Contains:

  • 1 pack Oxtail, bone-in 4-6 pieces
    (pack weight 600g)
2 servings
Code: A405
Quantity:
2x packs Oxtail

Regular Price: £22.00

Special Price: £15.00

£12.50 per kg
Box Contains:

    • 2 packs Oxtail, bone in, 4-6 pieces per pack (pack weight 600g)

4 servings
Code: D1415
Quantity:
3x packs Oxtail
£33.00
£18.33 per kg
Box Contains:

    • 3 packs Oxtail, bone in, 4-6 pieces per pack (pack weight 600g)

4-6 servings
Code: D172
Quantity:
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values: (Typical per 100g)
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
Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

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)

Posted Rating Comment Company Comment
22-Feb-2017   
Made a lovely casserole. Thanks oxtail was really tasty.
21-Feb-2017  
Quite good for British oxtails. Can't quite measure up to the stuff we've had in Spain -- smaller oxen, I guess.
06-Feb-2017  
looks good value for the price not used yett
01-Feb-2017   
My favourite winter cssserole the meat was of the finest quality
24-Jan-2017   
Perfect for a slow casserole
16-Dec-2016   
Fabulous.Mind the chef wasn't half bad either.
24-Nov-2016  
Good
21-Nov-2016   
Haven't cooked them yet but on past experience know they'll be goid
11-Nov-2016   
Love these cuts which are difficult to find these days.
26-Oct-2016   
My favourite slow cooked meat... makes a delicious casserole and produces wonderful gravy. The leftover sauce is great with pasta.
19-Oct-2016  
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.
10-Oct-2016   
Meaty, low fat ith good flavour.
10-Jul-2016   
This a repeat buy for me. Delicious and trimmed to remove excess fat. I love and thoroughly enjoyed this oxtail.
26-Jun-2016   
Beautiful tasting meat. Made even tastier, by cooking long and slow, a day in advance, then back in the oven to heat through.
11-Jun-2016   
these are my favourites really really good
06-Jun-2016   
An excellent cut which falls off the bone after slow cooking.
23-May-2016   
Wonderful, full, beefy flavour
12-May-2016   
Only one meat to make a good stew
06-Apr-2016   
Excellent
05-Apr-2016  
Good
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