Preparing And Cooking Oxtail


Trim away the excess outer fat from the oxtail with a paring knife. Chop off the base of the tail with a meat cleaver and discard. Chop the tail crosswise into 8 cm pieces. To bone oxtail, slit the tail lengthwise to expose the bone and, with a sharp knife, scrape the flesh away from the bone until it is released. Discard the bone. Roll up the oxtail, starting at the wider end. Tie with string. Pieces of bone-in or boned oxtail are good braised slowly with strong-flavoured ingredients, such as beef stock, red wine, bouquet garni and garlic. Cook for at least 2 hours.