PYNE’S OF SOMERSET RECIPES OCTOBER 2019 It’s amazing how many people arrive in the shop, admire our neatly-presented packs of oxtail and not merely tell us they wouldn’t know how to cook it but that they have no idea oxtail could be cooked and eaten at all. That is a measure of how far this once-great British classic has fallen out of favour in recent years. Oxtail has traditionally been a mainstay of British winter cookery: the basis for hearty, nourishing, comforting meals, generally prepared by slow cooking. Happily, today’s generation of chefs are recognising its qualities and bringing it slowly back onto fashion and with the weather taking a distinctly cooler turn now’s the time to discover what an outstanding ingredient it can be. Oxtail’s flavour is largely derived from its fat, which is why we recommend cooking it over two days; refrigerating it overnight will allow you to remove any surplus fat before serving, leaving only the flavour behind. Oxtail also makes the very best mulligatawny soup, one of the many dishes we enjoy as a result of our historic links with India - though now some way removed from its origins as a chicken curry served with a sauce.
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We’ll see you soon… Malcolm & Julie Pyne
OCTOBER 2019
VIEW ALL  RECIPES MULLIGATAWNY SOUP WITH OXTAIL OXTAIL IN TOMATO SAUCE OXTAIL IN RICH RED WINE SAUCE