Ox Tail


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Whether for a traditional soup with layers of meaty flavour or casseroles with a delicious gravy, there are plenty of options. Plenty of chunky meat straight from the bone.

Additional information

Additional information



Cooking Instructions

Allow the meat to come to room temperature.
Pre-heat the oven to 140 C°-160 C°/Fan 120C°-140C°/Gas 1-3.
About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour:

Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over.
Do not burn the meat as it makes it taste bitter.
Then take out the meat and sear the vegetables until nicely caramelised.