Oxtail. Because Teagen asked us, and because it is scrumptious.

(Picture to come)

For recipe ideas, check out the description below

Oxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, but now a more universal term. One oxtail typically weighs a little bit under a kilo, and is cut into short lengths for easier preparation and cooking.

Definitely one for the slow-cooker, it has a robust flavour that pairs well with bold herbs and spices and good red wine.

Note: Oxtail is sold as a whole piece, though it is portioned up ready for cooking. They are vacuum packed and frozen for purchase.

Try:

• This Asian influenced braised oxtail that falls off the bone
• A traditional slow-cook with tomatoes, rosemary and red wine, with gremolata for a twist
• Oxtail. Dumplings. Mushrooms. Soup. You had us at dumplings.

Vincentia Butchery purchases beef direct from local Shoalhaven farmers. All our beef is grass-fed and pasture raised. Animals are free to roam outside, all year round and graze on natural crops, 365 days of the year. This natural diet creates beautifully tender and flavourful beef. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto