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Quantity
1
Description
Cross-cut sections of the tail with meat, fat, bone, and connective tissue all in one package — everything a great braise needs. As oxtail cooks low and slow, the collagen melts into a rich, silky gelatin that thickens the liquid into somet...
Reviews
5.0
2 ratings
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1
Used it with the marrow and knuckle bones to make the best Pho broth!
A
Anonymous · May 9, 2026
I loved the pork belly and the oxtail. The oxtail turned out great in osso bucco.
