My favourite is ox tail. Takes hours to cook through, but once you can grab a piece with tongs and get all the meat fall off with a slight shake, gives an absol

My favourite is ox tail. Takes hours to cook through, but once you can grab a piece with tongs and get all the meat fall off with a slight shake, gives an absolutely gorgeous flavour to a slow simmer meat dish. Bonus: you can drain the liquid and put in in the freezer. Keeps good for a week or so. Wonderful gelatine and works with almost anything else as a base.