Oxtail is a butcher's favorite: rich gelatin, connective tissue and marrow are packed into small, tender pieces of meat. Slowly braise oxtail over low heat to unlock the marrow which melts down, leaving you with a silky sauce for your stew, ragu or osso buco. The meat will fall of the bone with a fork, and tastes even better one to two days after cooking. LIMITED QUANTITY.
2lbs of Oxtail per order.