Oxtail
Britain's answer to osso buco?
Oxtail is, as the name suggests, the tail of a beef animal. Traditionally a favourite because of its low price and big flavour, it fell out of favour alongside many other 'challanging' cuts of meat and offal.
Thankfully, its popularity is now on the rise again as people rediscover the uniquely rich texture and flavour of the meat, even to the extent that some now describe braised oxtail is Britain's answer to the Italian osso buco!
Oxtail is a cheap cut, often tough, and so is best braised in a liquid such as stock or even wine. Most recipes call for coating the tail pieces in seasoned flour and browning quickly on all sides, before covering with stock and placing in a low oven for at least an hour, preferably longer.
When the meat is fully cooked it will be rich, gelatinous and practically falling off the bone. It's a good dish to leave slow cooking in the oven when you're not sure exactly when you'll be eating, as it's very difficult to overcook. So long as the liquid doesn't dry out too much, and extra hour or so of braising will only enhance the flavours, not spoil the dish.
Oxtail is extremely flavourful, but also quite fatty. It's this high fat level which so contributes to the flavour, but many cooks prefer to let the stew cool after cooking to make it easy to skim some of the fat off, reducing the amount of greasiness of the final dish.
Oxtail will be stocked by any good butcher, but you might not readily find it in supermarkets. Oxtail has a very distinctive character, but you can substitute beef or veal shanks if you need to, and the results will still be delicious.
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