Other
Oxtail
The tail of cattle, cut into rounds through the bone. Each piece is muscle, connective tissue, and a bone full of marrow and collagen.
Origin
A butcher's cut from the beef carcass, long used for slow stews.
Flavour
Deeply beefy once the collagen turns to gelatin.
How to use it
Brown it, then braise it for hours until the meat slips off the bone.
Storage
Refrigerate and cook within a couple of days, or freeze.
Recipes using it
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