Ox Tail Weight:1.5 KG Please check the label for

Please check the label for the exact classification

old-school result you simply can’t rush

Oven braise: 150–160°C (fan 130–140°C) 3½–5 hours

aim for 63–70°C in the thickest part

red wine or ale

Ox Tail Weight:1.5 KG Please check the label forOx Tail Full product description For deep, old school comfort, cook ox tail low and slow. Cross cut, bone in pieces are rich with collagen and marrow that melt into your pot, giving you tender meat and a naturally glossy gravy. Brown hard, add onions, carrots, herbs and stock (or red wine ale), then let time do the workoven, slow cooker or pressure cooker all deliver spoon tender results. Its perfect for stews, pies and soul warming soups. Why youll