Grass-fed Ox Tail

Premium Beef Oxtail

The crown jewel of slow-cooking. Oxtail is a bony, collagen-rich cut that is unparalleled for creating deep, gelatinous, and soul-warming dishes. While it appears "tough" in the butcher's window, a long, slow braise transforms the connective tissue into a velvety nectar and the meat into tender, fall-off-the-bone morsels. It is the secret to the world's best stews, soups, and ragùs.

The Butcher’s Tip: The "Hard Brown" Foundation

Because oxtail is so high in fat and connective tissue, you need to develop a serious crust to unlock its full flavor potential.

The Prep: Pat each segment bone-dry and dust lightly with seasoned flour.

The Sear: Use a heavy-bottomed Dutch oven with a little Organic Beef Tallow. Brown the oxtail in batches until it is a dark, caramelized mahogany.

The Deglaze: Once the meat is removed, you’ll see a dark film (the fond) on the bottom of the pot. Pour in a glass of red wine or a splash of balsamic vinegar and scrape those bits up—this is where your "liquid gold" gravy begins.

The most important step: Patience. Oxtail cannot be rushed. It requires a minimum of 3.5 to 4 hours at a low simmer (around 150°C in the oven) to reach that "surrender" stage where the meat slides off the bone.

Bonus Butcher's Tip: The "Overnight Chill"

Oxtail is naturally fatty. If you want a restaurant-clear, refined sauce:

The Trick: Cook your stew a day in advance and let it cool in the fridge overnight.

The Result: The fat will rise to the top and solidify into a white disc. You can simply lift this off the next morning, leaving behind a pure, nutrient-dense, and collagen-rich gravy that is perfectly balanced.

The White Sauce Pair-Up: Horseradish Crème Fraîche

While oxtail is usually associated with dark, red wine gravies, a tangy "white sauce" garnish is the secret to cutting through its intense richness.

The Base: Mix 1/2 cup of Crème Fraîche (or sour cream) with 2 teaspoons of freshly grated horseradish.

The Brightness: Add a squeeze of lemon juice and a pinch of salt.

The Finish: Dollop a cold spoonful of this over your steaming hot oxtail stew. The sharp, creamy, and spicy "white sauce" acts as a palate cleanser, making every bite of the rich beef taste as exciting as the first.

Oxtail Classics

Our oxtail is perfectly jointed and ready for:

Jamaican Oxtail Stew: With butter beans, allspice, and a hint of scotch bonnet.

Traditional Beef Stock: Use a few pieces of oxtail alongside your Stock Bones for a soup with incredible body.

Oxtail Ragù: Slow-braised and shredded over pappardelle pasta with a dusting of Parmesan.