Oxtail: The Comeback Cut

Fun fact: oxtail used to be throwaway meat. Butcher's scraps. The cheap cut nobody wanted.

Now? It's the most expensive thing on the menu and there's a worldwide shortage.

Know why? Because someone figured out that if you slow cook it for 8 hours, it turns into the richest, most fall-off-the-bone tender meat you've ever had. That "liquid gold" gravy doesn't come from a bottle. It comes from patience.

This is our flagship. Fry is proud of this one.