Oxtail

Oxtail is usually sold ready skinned and jointed, and needs only to be trimmed of any large lumps of fat. Choose an oxtail with a high proportion of deep red lean meat, and with fresh, creamy-white fat. One oxtail should be sufficient for two to three people.

Oxtail should be cooked slowly in order to develop its velvety, gelatinous texture. It is excellent when braised, used in casseroles or stews, or as a basis for soups.