Jointed Oxtail

A classic slow-cooked cut that is very robust in flavour and texture, resulting in a thick and rich, gelatinous sauce with the most tender meat which you can pull away from the bone.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 171 Kcal/ 714 kJ | Fat 10.1g, of which saturates 4.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g| Salt 0.28g

How To Store

Our jointed Oxtail is are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

Braised Oxtail Recipe

Ingredients:

• 1.5 kg oxtail (cut into segments)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (optional, replace with beef broth if preferred)
• 2 cups beef broth
• 1 can (400g) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Preheat Oven:

   • Heat Oven: Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.

2. Sear the Oxtail:

   • Heat Oil: Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.
   • Sear Oxtail: Season the oxtail segments with salt and pepper. Add them to the pot in batches if necessary, and sear on all sides until browned. Remove the oxtail from the pot and set aside.

3. Cook Vegetables:

   • Sauté: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.
   • Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes.

4. Add Tomato Paste:

   • Stir In: Add the tomato paste and cook for 2 minutes, stirring frequently.

5. Deglaze and Add Liquids:

   • Deglaze: If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
   • Add Broth and Tomatoes: Stir in the beef broth, diced tomatoes, bay leaves, dried thyme, dried rosemary, Worcestershire sauce, and soy sauce. Return the seared oxtail segments to the pot.

6. Braise:

   • Cook: Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the oxtail is very tender and the meat easily falls off the bone.

7. Finish and Serve:

   • Thicken Sauce (Optional): If you prefer a thicker sauce, remove the oxtail from the pot and reduce the sauce on the stovetop over medium heat. Alternatively, mix 2 tablespoons of flour with a bit of water to make a slurry and stir it into the sauce. Simmer until thickened.
   • Serve: Discard bay leaves. Serve the braised oxtail with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
8. Enjoy: Your rich, hearty braised oxtail!