Gently simmer the oxtail, together with the pig’s trotter, red wine and water for three to four hours until tender. Separate the meat and cooking liquid. When cool enough to handle, remove all the ...

A slice of oxtail terrine, with silken shreds of boneless beef molded into a neat square on the plate, is a refined and elegant dish. The meat is so soft and succulent you can eat it with a spoon.