There's a reason why oxtail is often difficult to find at some butcher shops and it's due to the meat's popularity. The cut of meat comes from the cow's tail so it's full of tough cartilage ...

Oxtail soup is the perfect winter warmer ... Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail ...

cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones.

The butcher should also cut the oxtail about 2.5cm (1in) wide, and saw the larger (in circumference) pieces through the bone. Chung choi is preserved turnip green. It's usually sold rolled up into ...

which forms the flavorful base of the soup. Antoni encourages a “choose your own adventure” approach to making the stock. You can use ingredients like chicken wings, oxtail or marrow bones ...