From our Sandbach counter
Ox Tail
£7.00
A rich, traditional cut that becomes fall-apart tender when slowly braised in stocks, stews or casseroles.
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Ox Tail
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
A little extra at the table
Give a braising cut time to become tender, then taste the sauce before serving.
What goes with it?
Try mushrooms, potatoes and peppery leaves, with Malbec or sparkling blackcurrant.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.