From our Sandbach counter
Ox Tail
£7.00
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Oxtail is a traditional cut known for its rich flavour and suitability for slow cooking. Find it at The Butcher’s Blade in Sandbach, Cheshire, for hearty soups, stews and deeply savoury braised dishes.How to cook: Brown the pieces, then simmer slowly with stock, onions, carrots, herbs and your preferred seasonings until the meat becomes tender. A long, gentle cook helps develop the broth and flavour.Serving ideas: Serve as a rich stew with mash or crusty bread, or use the cooking liquid as the base for a hearty soup.For classic slow-cooked beef dishes, oxtail from your local Sandbach butcher is a rewarding choice. Follow the product’s storage and cooking guidance.
Ox Tail from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We regularly use the Butcher’s Blade in Sandbach and we have always been impressed on the quality of the produce on offer. Lee is welcoming and always happy to have a chat and explain the different cuts of meat and specials on offer.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Ox Tail
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Worth the wait
Oxtail is rich and gelatinous. Brown it well, braise it for three to four hours, then chill overnight and lift off the fat before reheating.
What goes with it?
Butter-bean mash, rice and peas, or a deep red wine sauce over pappardelle. A Rioja Gran Reserva or ginger beer.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.