Ox Tail

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British Beef

This ox tail offers a beautifully rich flavour and benefits from a long, slow stewing. The slow cook results in succulent, tender meat that falls apart off the bone.

We recommend you use it for a Pot-au-feu.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.

Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook oxtail, preheat your oven to 160°C. Season the oxtail with salt and pepper, then sear in a heavy-based ovenproof pan with a splash of oil until browned on all sides. Add beef stock, chopped onions, carrots, celery, and herbs, then cover and cook in the oven for approximately 3-4 hours, or until the meat is tender and falling from the bone. Serve with creamy mashed potatoes, seasonal vegetables, and rich gravy for a hearty and comforting meal.