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.
 » Find More Items Like Aberdeen Angus Oxtail » Try Searching For: Aberdeen, Angus, Oxtail » Visit Our Aberdeen Angus Beef Slow Cooking & Offal Department Home > Aberdeen Angus Beef > Aberdeen Angus Beef Slow Cooking & Offal Click Here to be the first person to review this item
|