Oxtail has a cult following for a reason. It's one of the most flavorful cuts on the animal — rich, gelatinous, and deeply beefy when cooked low and slow.
Braise it, slow cook it, or make a stock that'll blow anything out of a can out of the water. It takes time but it's worth every hour.
Raised on our farm in Delphos, Ohio. Grain finished. Vacuum sealed.
