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Oxtail
Old-fashioned, gelatinous cut that makes the richest gravy.
£13.00 per kg
One of the great forgotten cuts. Oxtail is bony and full of connective tissue, which is precisely why long, slow cooking turns it into something extraordinary: the meat falls off the bone and the cooking liquor sets to jelly when cold. Brown it hard, braise it for three hours or more, and serve with mash or a soft polenta. Also makes an unbeatable soup.
Brown hard, then 150°C covered for 3–4 hours until the meat retreats from the bone. Cool it overnight and lift the set fat off the top before reheating.
350–400g per person — around half the weight is bone.
100% British beef