Description
Fatty, bony, oxtail makes for a fantastic pot of beef oxtail soup or stew. As you make it you can skim the 100% pasture fed organic beef fat off it and keep it for cooking afterwards. Make it with thyme, parsley, bay leaves, star anise and onion celery, carrot and red wine. Cook for along time at a low heat. Remove the bones, shred the meat from them and skim the fat off. Eat and enjoy the fuits fo your cookery labours
