Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties
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This is the tail meat from cattle and, when slow-cooked, is one of the tastiest cuts of beef. You may see whole oxtail in the butchers, but for most dishes you will want it jointed into pieces. As the oxtail has a thick and a thin end, the pieces will vary in size – you will need two large pieces per serving. Oxtail should be neatly jointed without any splintery bits of bone attached to the meat.
Oxtail is tough, so you need to braise it for a good few hours. What you are then left with is the magic of cooking – soft, melting meat with a thick, glistening sauce. I think it goes really well with these basil dumplings.