The many breeds of cattle introduced to Argentina thrived in the pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef.
Whereas most American beef is grain fed, the bulk of Argentinian cattle feed on the plentiful grass, resulting in more omega-3 fatty acids.
Oxtail is an old fashioned cut that is bursting with flavor. It is high in gelatin, which makes it an incredibly flavorsome way to enjoy beef.
Leave on a low heat in the slow cooker and throw in as much veg as you want. It is the perfect way to warm up on a winter’s evening.