For those uninitiated in the world of oxtail, this might just be the culinary adventure you’ve been missing. Oxtail is, quite literally, the tail of a cow, characterized by its bony, fatty, and ...

For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on ...

Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my ...

A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail first gained popularity ...

Toss oxtail in a large bowl with all dry spices. Place bacon in heavy saute pan and render it; remove meat. Heat cooking oil in pan, sear the oxtail on all sides, and remove from pan. liquid/vegetable ...

Oxtails are more popular than ever. To properly cook this cut, time and skill are required. Our expert discusses the best ...

Though oxtail in all of its forms may be among the most famous Jamaican recipes today, the cut didn't always get the credit it deserved. Elevated out of necessity, oxtail's long history transformed it ...

All oxtail recipes are time-consuming since the tough meat requires long, slow cooking to tenderize. But some recipes are more complicated than others. Oxtails can make a simple one-pot meal when ...

From fried chicken to hoisin-glazed oxtail, the city's most famous comfort food is changing. But its flavours still tell the ...

A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail first gained popularity ...