oxtail

But the more and more that I became engrossed in all things food, I soon realised that oxtail was an amazing ingredient to cook with.

"It was disappointing to lose the Oxtail Trophy last year" said Caldy stalwart Phil Wylie, "and we want it back.

Drain and keep the oxtail jus, put the garlic cloves hallot in a frying pan with the oil parsley.

For the oxtail jus, put the garlic cloves and shallot in a frying pan with the oil and parsley.

It took me some years to disassociate the flavour of actual oxtail with the packets of Knorr Oxtail Soup that I experienced in my childhood.

600g cleaned New Zealand beef tenderloin and 100g Oxtail - cooked and removed from the bone

* The izakaya spot Nombe in San Francisco's Mission neighborhood rolled out a new menu of beef ramen this year, starring oxtail, short ribs, and beef tongue, topped with buttery tree mushrooms and a swirl of umami foam.

8 pounds oxtail, cut into 2-inch pieces Olive oil as needed Chicken stock as needed 4 yellow onions, coarsely chopped roosted 4 carrots, coarsely chopped, roasted 1 bunch celery, coarsely chopped, roasted 6 cloves garlic, roasted Sprigs thyme as needed Salt and freshly ground black pepper For the dumpling dough:

METHOD:Aldo told me he hadn't cooked oxtail for 35 years but it didn't show as he dusted the tails in flour and slow-cooked them for two hours in a pot with onions, half a dozen garlic cloves, rosemary, bayleaf, onions, stock and thyme.

Cut into wedges and serve with poached quail eggs FILLET OF WELSH BEEF, OXTAIL AND POTATO LATTICE, GORAU GLAS CHEESE FRITTER, SHALLOT PUREE Ingredients 6oz fillet of Welsh beef ' an oxtail 1 baking potato 50g Gorau Glas cheese 30g fresh breadcrumbs 10g flour 1 egg 100g puff pastry 1 glass white wine Cool, take out the oxtail, strain the rest of the liquid, and reduce by half.

His nemesis is the persistent and cheerful Apple Tree Man, who offers sunshine, blossoms, and fresh life to Oxtail Orchard.

OFFAL - everything from oxtail and tongue to kidneys, tripe and heart - is increasingly popular.

From an Oxtail and Red Wine Terrine to Wild Boar Terrine with Blackcurrents, it's a winning adaptation of classic French techniques that home cooks will appreciate.

OXTAIL was the most expensive item on the menu of a gastro pub I recently visited.

Fry a few pieces of oxtail until golden brown, season with salt and pepper, remove from the pan onto a tray or plate and fry the next batch