Ox Tail

Full product description

For deep, old-school comfort, cook ox tail low and slow. Cross-cut, bone-in pieces are rich with collagen and marrow that melt into your pot, giving you tender meat and a naturally glossy gravy. Brown hard, add onions, carrots, herbs and stock (or red wine/ale), then let time do the work—oven, slow cooker or pressure cooker all deliver spoon-tender results. It’s perfect for stews, pies and soul-warming soups.

Why you’ll love it

• Bone-in richness from marrow and collagen

• Slow-cook star that turns silky and tender

• Versatile: braises, stews, soups and pie fillings

• Butcher-prepared pieces for even cooking

Cut details

• Cross-cut ox tail (oxtail) pieces, bone-in

• Sizes vary by piece; expect a mix of chunky and smaller cuts

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Pat dry and season well. Brown all over in a hot pan.

2. Add onions, carrots, celery and garlic; deglaze with stock, red wine or ale.

3. Oven braise: 150–160°C (fan 130–140°C) 3½–5 hours, covered, until fork-tender.

4. Slow cooker: Low 8–10 hours (or High 5–6 hours) after browning.

5. Pressure cooker: 45–70 mins at pressure; natural release.

6. Skim or chill to lift any set fat. Reduce the liquor to a glossy jus and finish with herbs.
   Food safety: Cook until piping hot throughout and tender.

Serving ideas

• Red wine oxtail stew with buttery mash and greens

• Jamaican-style oxtail with thyme, allspice and butter beans

• Oxtail ragù tossed with pappardelle and parmesan

• Rich soup/broth—strain, pick the meat, and serve with crusty bread

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Do I have to brown it first?
Yes—browning builds the base for a richer sauce.

How much per person?
Oxtail is bony—allow 300–500g per adult, depending on sides.

Can I cook it a day ahead?
Ideal—flavour improves overnight. Chill, remove set fat, and reheat gently.

Should I trim the fat?
We trim neatly; any remaining fat renders during cooking and can be skimmed before serving.