Description
When slow-cooked, ox tail becomes a soft, melting meat. The best cooks know this is the most flavoursome cut for stewing and soup recipes – and it’s so easy to cook with. In days of old, oxtails did come from oxen, but now they are tails of beef cattle.
Free-range Beef from:
Stokes Marsh Farm, Coulston, Nr Westbury, Wiltshire
