It’s high in gelatine, which makes it an incredibly flavoursome way to enjoy beef. Long, slow methods are best for oxtail, so it is often braised with vegetables in a casserole, or made into soups, as is done in various countries including the Caribbean. Oxtail is probably the most flavoursome and the most inexpensive beef cut available. With its deep, rich flavours it has become a favourite with high-end restaurants. It is normally sold cut into segments between the tail bones and should be gently stewed for several hours, until meltingly soft. Cooking tips: It is important to firstly season and brown the oxtail It is generally a closed pot roast to seal in the flavours and give the end product a melt in your mouth flavour (slow, slow, slow!!!)