In the US, oxtail was once a throwaway cut of beef. But as it's become more popular in recent years, its price has jumped to ...

A star in cuisines around the world, from Caribbean to Chinese, oxtail, a cut of meat from a cow's tail, is having its moment ...

Back in the day, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive ...

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 ...

Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock. Oxtail needs a seriously slow cooking ...

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried ...

Experiencing a similar rise to stardom is oxtail, which is the aptly named meat that comes from the tail of a cow. Oxtail's humble beginnings can be attributed to centuries of necessity ...