Our ox tail is a rich, gelatinous cut that’s perfect for a long, slow braise, transforming into deeply flavoured, fall-off-the-bone meat.
How to cook it
Brown the pieces well, then braise low and slow, around 150-160°C, in a covered dish with stock, wine and vegetables for 3-4 hours, until the meat falls away from the bone. Rest briefly before serving.
The bones add wonderful body to the braising liquid, making it perfect for a rich soup or sauce once strained and reduced.
Cut fresh in-house at South City Quality Meats, our ox tail is a great choice for a hearty, old-fashioned braise or soup.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Season the ox tail and brown well in a hot pan. 2. Place in a covered dish with stock, wine and vegetables. 3. Braise at 150-160°C for 3-4 hours, until the meat falls from the bone. 4. Rest briefly, then strain and reduce the braising liquid. 5. Serve the ox tail with the reduced liquid, or use it as the base for a soup. |
$28.99
