Helpful Tools
Oxtail
Oxtail, which comes from all manner of beef cattle, is the most readily available type of tail meat, although pig's tails are also sold in the UK and, in fact, the tails of many animals can be eaten.
The meat of oxtail is lean but surrounded by a layer of firm white fat, which should be removed before cooking. The tails, which weigh around 1.4kg, are sold skinned and cut into 5cm pieces.
While it is categorised as offal, oxtail is meaty and should appeal to anyone who likes beef.
Long, slow methods are best for oxtail, so it is often braised with vegetables in a casserole, or made into soups, as is done in various countries including the Caribbean.
The joint can be boned and stuffed before cooking. It goes especially well with red wine and port, ginger, orange and olives, and when braised is excellent with mash.
Unless the retailer specifies otherwise, meat should be eaten within four days of purchase.
If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; meat packed in gas-flush containers should be kept unopened. Store on the bottom shelf of the fridge.
Related recipes
Our Programmes
Recipes
Cake Recipes
|
Chicken Recipes
|
Beef Recipes
|
Bread Recipes
|
Cheesecake Recipes
| Chocolate Cake Recipes
|
Chocolate Recipes
|
Christmas recipes
| Cooking Recipes
|
Curry Recipes
|
Easy Recipes
|
Fish Recipes
|
Food Recipes
| Free Recipes
|
Healthy Recipes
|
Indian Recipes
|
Lamb Recipes
|
Pasta Recipes
|
Pork Recipes
|
Soup Recipes
|
Vegetarian Recipes
|
Apple Crumble Recipe
| Baking Recipes
|
Birthday Cake Recipe
|
Brownie Recipe
|
Burger Recipe
|
Carrot Cake Recipe
|
Chicken Curry Recipe
|
Chili Recipe
|
Chinese Recipes
|
Delia Smith Recipes
|
Dinner Recipes
|
Fudge Recipe
|
Greek Recipes
|
Ice Cream Recipes
|
Italian Recipes
|
Kids Recipes
|
Low Fat Recipes
| Salad Recipes
|
Salmon Recipes
|
Sauce Recipes
|
Steak Recipes
|
Stew Recipes
|
Thai Recipes
|
Vegan Recipes
|
BBQ Recipes
|
Stir Fry Recipes
|
Tapas Recipes



















