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Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
A rich, aromatic, slow-cooked one-pot curry featuring tender oxtail served with a zesty pink grapefruit chutney and basmati rice.
A rich, slow-cooked soup made by browning oxtail, simmering with vegetables and red wine, then shredding the tender meat.
Roasted oxtail simmered in red wine sauce, served warm over a fresh pea, broad bean, and herb leaf salad.
Flaked braised beef layered with fried sourdough and cheese, oven-baked and served with crispy deep-fried purple sprouting broccoli.
A warming winter soup featuring tender oxtail and fluffy parsley dumplings, cooked in a rich wine and beef stock base.
A rich, economical oxtail stew slow-cooked with root vegetables, red wine, and herbs until the meat falls off the bone.