A trick of the tail

It used to be, not that long ago, that though oxtail was one of the cheapest cuts of meat, it was without doubt also one of the tastiest if one was into comfort food (soup and stew) of the slow cooking variety. These days I’m gobsmacked by the high price of oxtail — I’ve seen it being sold at several different supermarkets at anywhere between $20 and $25 a kilo. I haven’t tried a butcher because neighbourhood butchers are few and far between and seem to be disappearing at an alarming rate. I guess the reason behind the high price is because oxtail is now “fashionable”. (This phenomenon seems to have befallen marrow bones as well). Here’s a recipe well worth giving a go from the very excellent Jay Taylor (check out Jay’s other comfort food recipes):