Last weekend I cooked an oxtail stew that’s keeping me going through the week. I’ve had 5 servings from it so far, but now there’s no meat left, just a damn good stock which should make a good soup tomorrow if I throw in plenty of pasta.
I used a Daube recipe from Hugh F-W’s meat book. Hugh specifies shin or skirt of beef, but the nearest thing I could find in Waitrose was oxtail. As well as the ~1kg of this, there is 150g of pork belly, to add even more unctuousness. I’m not sure it’s needed. Left to get cold, the stew solidifies into a firm jelly, with only a few mm of fat on top. I’m tempted to buy some more oxtail just to make stock – the result has to be better than the overly runny pseudo stock (ground bones and mince) you can buy. It might even be cheaper.