Beef Tails – Rich Collagen-Rich Cut For Stocks And Stews

Description

Beef Tail, or Oxtail, is the culinary name for the tail of cattle. Oxtail is a gelatine-rich meat, which is usually slow-cooked as a stew or braised. They have a lot of connective tissue, so they have an unctuous mouthfeel which is very satisfying.  

They need long, slow cooking, at least four hours at a slow simmer, to bring out their best flavour and texture.

Click here for our very own Super Chef recipe for Sticky Asian Oxtail: Click Here

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