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Best Cooking Method
For the best results, season the oxtail and brown the pieces in a hot pan to build flavour. Transfer to a heavy-based pot or casserole dish with stock, onions, carrots, celery, herbs and your preferred seasonings. Cover and cook gently at a low temperature for several hours, until the meat is tender and coming away from the bone.
Skim excess fat from the cooking liquid if needed, then reduce the sauce to your preferred consistency. Serve with creamy mashed potatoes, crusty bread or buttery root vegetables for a warming festive meal.
