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.
A rich and flavorful braised oxtail dish, highly praised by customers.
Oxtail is the culinary term for the tail of cattle. While historically referring specifically to the tail of an ox, the term now encompasses the tails of other cattle as well. For sale, an oxtail, which typically weighs around 3.5 kilograms, is skinned and cut into shorter lengths.
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