We get our beef from several small independent farms, such as Manor Farm in Wiltshire, where Pip Browning and her family raise traditional breeds of cattle such as Hereford and Aberdeen Angus. She believes in very high standards of animal welfare, and her cows graze on clover leys spread across 500 acres of organic land. Mark and Jane Melly at Box Farm also provide us with beef from the heart of the North Wessex Downs in Hampshire. They breed traditional native breeds such as Angus, Shorthorn and South Devon suckler cows, and also have excellent standards of animal welfare. The cows graze on rich clover pastures, and get a well earned rest in between calving. Mark and Jane have been working hard to enhance levels of wildlife on their land by planting hedges and creating nesting sites for birds.
Oxtail is enjoying something of a comeback, after being sidelined in recent years. It has an intensely delicious and meaty flavour that lends itself well to hearty soups and stews. Its texture is luxurious and melt-in-the-mouth - oxtail needs long, slow cooking and it will reward you with its richness. One oxtail is enough to feed about three to four people.
Beef (100%)
Although beef contains saturated fats, small portions of beef are highly beneficial as a concentrated source of protein, iron and vitamins. Beef, as with all meat, is a good source of protein. It can help prevent and treat anaemia, due to its concentrated source of iron. Beef also contains large amounts of B vitamins, helpful in energy conversion in all parts of the body.
Soak the oxtail in cold water for one hour, then place it in a large saucepan of cold water. Bring this to the boil then allow it to simmer for 10 minutes. You can make heavenly stews with oxtail - just chuck it in a casserole with some onions, wine, root veg and stock. Or make an oxtail soup - a real retro classic. Cook your oxtail for at least three hours so that the meat is falling off the bone and infused with flavours. Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking.