The Extra Quality Oxtail is a cut traditionally valued in Portuguese and Brazilian cuisine, known for its collagen-rich texture and intense flavour. It is ideal for slow-cooked dishes, such as stews, casseroles and oxtails. Due to its high collagen content, oxtail is ideal for preparations that involve slow cooking, allowing the meat to become tender and the broth to acquire a rich texture. Some suggestions include: Traditional oxtail: Slow-cooked with seasonings, served with white rice and watercress. Oxtail stew: Prepared with red wine, vegetables and aromatic herbs, ideal for colder days. Oxtail pie: Shredded meat wrapped in mashed potatoes, baked in the oven.
