Rich and full of gelatine, oxtail makes a truly unique stew.

begin by taking your oxtail and coating it lightly in plain flour and sea salt. the heat up a casserole dish over a medium heat and in small batches brown off you oxtail till out is nice and caramelised.

Once done sweat down some sliced white onions and carrots as well as a bay leaf and some thyme.

deglaze the pan with a splashbalsamic vinegar, some black coffee and a can of Guinness. Then add some good beef stock and your oxtail.

Add this all to an oven at 170°C and cook for 3 hours.

This should now be rich and unctuous but if need be reduce the liquid till it is.

Serve with mashed potato.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.