I made braised Ox-tail and leek tonight. I read a bunch of recipes, but ultimately went pretty simple, not that different to when I last cooked beef short ribs.

The beef bone broth I made the other day turned out great, it really gelled - a big improvement on last time. I now have quite the collection of tallow that I’ve frozen from scraping off the top of these, so will need to find an use, I’m thinking some of it can go on baked potatoes.

Anyway, I thoroughly browned the oxtails, set them aside, deglaze the dutch oven with some apple cider vinegar, added 3 leeks halved and cut finely along with some crushed garlic. I added the meat back to the pot, added enough bone broth to be about 3/4 of the way up the tails, then put them in the oven with the lid on at 160c for 3 hours.

I then pulled out the meat and reduced the remaining stock a little adding some salt.

I served them with some spring onions for colour & some bok choi (because I needed to use the bok choi!). L loved it, I thought it worked quite well, though not the wow that the beef short ribs were. G ate his, but not as enthusiastically - he would have much preferred it if I had served it over rice or polenta or some other carb.