Oxtail gluten-free We’ve come a long way

We’ve come a long way since the bad old days of grey

It also works particularly well cooked whole

This part of the shoulder is rich in intramuscular fat and connective tissue

Mix equal parts lemon juice and water with some flaked sea salt and a good slug of olive oil

with the final two cooks happening in beef dripping rather than vegetable oil

Oxtail gluten-free We’ve come a long wayOur grass fed oxtail is perfect for slow braising until meltingly tender and falling off the bone. Deeply flavoured and rich, few cuts can match heritage breed oxtail for sheer, unadulterated beefy* flavour. Perfect in a pot roast for a warming treat on a cold winter's day. Melissa Thompson, author of Motherland: A Jamaican Cookbook, inspires: "Cooking oxtail is a lesson in patience. Some cuts, such as beef short ribs, can be cooked both low and slow