Turn oxtails, an affordable beef cut that’s easy to prepare, into braised Caribbean stews, simmered soups like Vietnamese pho, pasta dinners, and even empanadas. Here are tips on how to prep oxtails, ...

Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. Heat the oil in a large ...

There's a reason why oxtail is often difficult to find ... then discard that fat before reheating the soup slowly with the shredded beef. Read the original article on Tasting Table ...

Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and 150ml (5fl ...

Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and a ¼ pint ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

You can either enjoy the meat of the oxtails, quite rich in flavor, or I must admit I shredded some of the meat at the end of cooking and added it to the soup. Oxtail is the tail of beef that ...

Oxtails, a historically inexpensive cut of beef, are making a resurgence, and Osei “Picky” Blackett, chef and owner of Arapita in Brooklyn, is part of the push. “I just love oxtail.

Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under cool running water, checking the oxtail carefully and ...