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 ...

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 ...

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 ...