Oxtail

About This Cut

Cut about 1 inch thick, 1 per pack, roughly 1 lb. Good meat around the bone and high collagen that breaks down into a silky, gelatinous broth.

Cooking Tips

Brown deeply, then braise in red wine and beef broth with aromatics for 3–4 hours at 325°F, or 8–10 hours on low in a slow cooker. Meat should be falling off the bone.

Serve over mashed potatoes or egg noodles with the braising liquid as sauce.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.