Butcher

Halal Oxtail

1kg. Halal oxtail, bone-in. The traditional cut for slow broth and stew.

A 1kg pack of oxtail cut into segments through the joints, prepared to hand-slaughter standards. Each piece is a ring of meat around a section of tailbone, with plenty of collagen and fat. It needs several hours of slow cooking, after which the meat slides off the bone and the cooking liquid turns thick and glossy. Cook it as a Caribbean oxtail stew with butter beans and allspice, a Turkish kuyruk çorbası, a clear soup with barley and vegetables, or a slow braise in tomato and onion served over rice. It also makes a stock with real body for cooking pilaf. Cook it the day before you need it and chill it overnight, so the fat sets on top and lifts off in one piece.