Oxtail

Oxtail

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From
Encyclopedia of Food and Cookery

The tail of a cow or ox. Oxtail soup and stew are among the most comforting dishes of all in winter. The flavour is rich, and the long slow cooking necessary develops the soft gelatinous texture. Oxtail is best cooked the day before serving and refrigerated overnight. The fat will solidify on the surface which makes it easy to remove before the dish is reheated. Preparation a day ahead also allows the richness to develop fully.

Most butchers stock oxtails during the winter months and they are usually sold ready-jointed. Trim as much fat as possible from joints before using (usually only the upper joints need trimming). One whole oxtail serves 2–3 people.

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