Perfect for warming suppers, oxtail needs slow cooking to produce a wonderfully tender, gelatinous stew. From the farms of the Upper Clyde Valley, Billy Glendinning chooses only the finest beasts for Caledonian Connoisseur.
Catherine Brown in her 'Broths to Bannocks' suggests browning the oxtail joints well then cooking with spanish onion, carrot, haricot beans, a little tomato puree, a little flour, a teaspoon of sugar and plenty of seasoning. Cook very slowly for a minimum of 3 hours.