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Water Buffalo Oxtail (Frozen) - Approx. 1200g (2.65 LB.)


Oxtail is a hearty and flavorful cut of meat that benefits from slow cooking. The braising process allows the meat to become tender and absorb all the delicious flavors of the aromatics and seasonings. Enjoy your homemade oxtail stew!

Our favourite recipe is below.


  • Oxtails (usually available at butcher shops or well-stocked grocery stores)
  • Cooking oil (e.g., vegetable or olive oil)
  • Salt and pepper, to taste
  • Onion, carrots, celery, and garlic (for flavor)
  • Tomato paste (optional)
  • Beef broth or water
  • Red wine (optional)
  • Herbs and spices (e.g., bay leaves, thyme, rosemary)


  1. Prepare the Oxtails:

    • Start by rinsing the oxtails under cold running water and patting them dry with paper towels.
    • Trim any excess fat from the oxtails, but do not remove it entirely, as the fat adds flavor and helps tenderize the meat during cooking.
  2. Season the Oxtails:

    • Season the oxtails generously with salt and pepper on all sides.
  3. Sear the Oxtails:

    • Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a couple of tablespoons of cooking oil.
    • Once the oil is hot, add the oxtails and sear them until they develop a deep, rich brown color on all sides. This step helps to enhance the flavor of the final dish.
  4. Add Aromatics:

    • Add diced onions, carrots, celery, and minced garlic to the pot. Sauté for a few minutes until they begin to soften and release their flavors.
    • If desired, add a tablespoon of tomato paste to enhance the richness of the sauce.
  5. Deglaze the Pot:

    • Pour in a bit of red wine, if using, to deglaze the pot. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This will add depth to the sauce.
  6. Braise the Oxtails:

    • Add enough beef broth or water to cover the oxtails by about an inch. You can also add herbs and spices like bay leaves, thyme, and rosemary to season the broth.
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
    • Let the oxtails simmer gently for 3-4 hours, or even longer, until they become tender and the meat starts to fall off the bone. Stir occasionally and add more liquid if needed to keep the oxtails submerged.
  7. Serve:

    • Once the oxtails are tender, remove them from the pot and skim any excess fat from the cooking liquid.
    • Serve the oxtails with the flavorful sauce over rice, mashed potatoes, or your preferred side dish.
H.O.P.E. Eco-Farms (Aylmer, ON)

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