You'd think oxtail would be easy to get hold of. But no. Like so many other unglamorous cuts of meat, oxtail seems to be something that either gets exported or bought by restaurants. Our excellent butcher Paul had promised to get some oxtail for several months. He hadn't until now because he'd have to order a whole box of tails - and there just isn't the demand for them. Lucky for us, he now has a Japanese restaurant as a client - and they have oxtail on the menu. I bought a single tail - a perfect amount for 4 people. I cook it over two days. The first day it's dusted in four and browned, then slowly braised for 2 hours in oxtail stock (reserved from a previous cooking), red wine, a star anise, bay leaves and salt. It's refrigerated overnight. The next day I remove the crust of fat formed on top and then braise it slowly again for another couple of hours. Dutch cream potatoes make one of the best mashes - this with lots of Lurpak butter and milk.
BRAISED OXTAIL WITH DUTCH CREAM MASH
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