Oxtail

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The tail is rich in gelatine due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes and the marrow is in the centre surrounded by meat and fat. Due t o the tail's high amount of bone and cartilage and low amount of meat, it does need to be cooked low and slow for the best results. Cooking Method: Braise, Slow Cook, Soup Show more