If you're an oxtail lover but not a fan of the price, beef neck bones are about to change your life. These underrated beef cuts bring the same rich, meaty goodness to the table at a fraction of ...

An curved arrow pointing right. In the US, oxtail was once considered a cheap and undesirable cut of beef. That's because it's mostly bone and fat, with only about 40% usable meat. But as it's ...

Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ. First, cut the oxtail into pieces through the ...

oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive, ranging from $4 to $10 per ...

Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock. Oxtail needs a seriously slow cooking ...

Cut the mushrooms in halves or quarters, depending on the size. Rinse the oxtail thoroughly then drain it in a colander. Bring a large pot of water to the boil, add the oxtail and beef tendon (if ...

Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. Heat the oil in a large ...

Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ or colcannon. First cut the oxtail into pieces ...