Beef – oxtail
Although categorised as offal, oxtail comes from any beef animal (not just an ox) and is meaty; it lends itself to slow-cooking, producing a thick, rich gravy; oxtail is popular in the Caribbean, made into a soup.
There is something about the flavour and aroma of an oxtail braising in the oven that’s very comforting on a bitter cold winter’s day. Choose an oxtail that clearly has plenty of flesh around the bone: one complete oxtail will serve three to four people. It is particularly good with haricot or cannellini beans, which seem to absorb so much of the flavour.
Alas, oxtail gets more expensive, but it’s very plentiful in the autumn and just needs some vegetables to eke it out.