Oxtail gluten-free again brine and poach in

again brine and poach in a little chicken stock and white wine

but also present with the sharpness of vinegar (vin) and garlic (de alho) from the Portuguese influence in southern India

One of the finest examples of British comfort food is the humble faggot

This sings of an animal that has lived a great life to produce great marbled flesh

It also works particularly well cooked whole

Oxtail gluten-free again brine and poach inOur grass fed oxtail is perfect for slow braising until meltingly tender and falling off the bone. Deeply flavoured and rich, few cuts can match heritage breed oxtail for sheer, unadulterated beefy* flavour. Perfect in a pot roast for a warming treat on a cold winter's day. Melissa Thompson, author of Motherland: A Jamaican Cookbook, inspires: "Cooking oxtail is a lesson in patience. Some cuts, such as beef short ribs, can be cooked both low and slow