Oxtail

Oxtail

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$40.00
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$40.00
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The tail is rich in gelatine due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes and the marrow is in the centre surrounded by meat and fat.

Due to the tail's high amount of bone and cartilage and low amount of meat, it does need to be cooked low and slow for the best results.

Cooking Method: Braise, Slow Cook, Soup