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A delicious light casserole and ideal for someone recuperating from recent illness.
Comes bone-in and sliced ready to cook. Occasionally pre-frozen (identified on lable).
Simple to cook as with Beef Oxtail: Brown first in a frying pan with butter; Then slow cook in a covered casserole dish or in a slow cooker with strong herbs eg a couple of bay leaves. Braise onions and carrots until they are slightly caramelised and add them to the Oxtail half-an-hour before taking out of the cooker. Serve with creamy mashed pototoes.