3x packs Oxtail

Create the wonderfully comforting dishes of days gone by, with this old-fashioned favourite.

Availability: In stock

£33.00
PRICE PER KILO: £18.33
CODE: D172
 
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  (48 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!
Box Contains:

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

SERVINGS    
 
4-6
  Professionally shock frozen
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information(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.

100% of customers liked this product (48 reviews)

Posted Rating Comment Company Comment
07-Jan-2017   
Makes the most fantastic bone broth
11-Apr-2016   
Excellent
17-Jan-2016   
Quite a lot of fat on the tail
28-Dec-2015   
Excellent
24-Dec-2015   
Very flavoursome. Well trimmed. Good portions
07-Apr-2015   
used in a stew just like my nan made again great quality
31-Mar-2015   
hubby wanted this, so gave in and ordered. cooks to perfect, a fabulous stew w/dumplings was a real treat for him. a real surprise!!
29-Mar-2015   
good flavour
29-Mar-2015  
would of licked them in packs of four
27-Mar-2015  
Good
07-Mar-2015   
This was recommended to us and it is so delicious cooked with Ox Cheeks cut up but slowly cooked of course with a nice onion/red wine gravy!!!
25-Feb-2015   
Excellent
18-Feb-2015   
As Above
13-Jan-2015   
As Above
03-Dec-2014   
As GOOD as ever!
25-Nov-2014   
Excellent
20-Nov-2014   
As Above
17-Nov-2014   
Wonderful slow braised oxtail, perfect for colder days!
15-Nov-2014   
Excellent
12-Nov-2014   
Very good will buy again. Yum yum
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