About Grass-fed Oxtail
Don’t shy from the distinct appearance of the oxtail. When cooked slowly, this cut transforms into a tasty meat with a robust beef flavor.
The oxtail comes from the tail part of the animal, which has a large bone to muscle ratio. When cooked, the collagen melts down rendering a tender, rich flavor ideal for stewing and braising. Low and slow in liquid is the best method for cooking oxtail to achieve the most tender result with maximum flavor.
How to cook
Best cooking methods – Slow cook, braise
Sprinkle the oxtails with a little salt and coat the sides with flour. Add to a hot skillet on medium-high heat for 5-10 minutes until evenly browned on all sides. Transfer oxtails to a slow cooker. Depending on your chosen recipe, this is when you could add herbs, vegetables, and spices or aromatics. Cover the oxtails with liquid by about 1 inch. Cover with a tight lid and cook on low for 8 hours, or 3-4 hours on high heat. Don’t be tempted to remove the lid as this will allow the heat to escape. Transfer to a serving platter and let the oxtail rest for 5 minutes before eating.
This recipe for oxtail stew with gnocchi and broad beans features the rich flavor and texture of slowly cooked oxtail creating classic comfort food at its finest.