Beef Oxtail
Beef Oxtail
All prices shown per pack, pack size variable
In days of old, oxtails came from oxen, but today they are simply the tails of beef cattle or veal of both genders. Eating oxtails date back as far as the consumption of beef when all of the animal was used and no part went to waste. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Oxtail soup has become a comfort food for many.
Packed with rich, distinctive flavour our halal oxtail is surprisingly meaty – perfect for a classic oxtail soup or hearty warming casserole. The oxtail's unique composition offers meat, yes, but also the gelatinous connecting fibres and bone marrow that melt into the gravy imparting unrivalled flavour and providing a natural thickener, too.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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3 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 171 Kcal/ 714 kJ | Fat 10.1g, of which saturates 4.2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g| Salt 0.28g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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The dark colour and deep flavour of a really old-fashioned oxtail soup is the result of lengthy bubbling of the bones and meat with root veg in rich beef stock. After a good two or three hours of gently simmering, the fat and marrow will have melted away and the meat will have fallen from the bone, creating the richest heartiest soup. For a nostalgic stew, with a dense, sticky gravy, oven cook the oxtail for four or five hours in stock and red wine with tomatoes and woody herbs. Add broad beans, scotch bonnet chilli and earthy nutmeg for a traditional Jamaican alternative.
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The tail of a free-ranging cow is a crucial piece of equipment and does a lot of swishing during it's life. It'll swish to see off flies, to express contentment or signal irritation. The more swishing it does the more muscular, meaty and delicious it becomes.