Served at
SaborA Michelin-starred Spanish restaurant in London, co-founded and led by Chef Nieves Barragán Mohacho, known for its authentic regional Spanish dishes.
Simply divine, it just melted in the mouth.
Oxtail is the culinary term for the tail of cattle. Historically, it specifically referred to the tail of an ox, but now encompasses tails from other cattle as well. Oxtails are typically sold skinned and cut into sections, weighing approximately 3.5 kilograms.
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