Description
Oxtail confit cooked at a low temperature to make sure it’s very tender, deboned, and pressed into a roll. We recommend serving it golden brown on the outside to contrast the tenderness of the inside.
Thaw, cut up as desired, and bake in the OVEN (for 10 minutes at 200ºC/400ºF), on the GRILL, or in a NON-STICK PAN (preferably coated and greased with oil) until golden brown on both sides.