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 ...

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 ...

Rich broth Beef Oxtail Beer Braised soup is the perfect recipe for those chilled days when a comforting soup cooked low and slow, is needed. Good grief, the first time I heard of a Chinese oxtail ...

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 ...

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 ...

Add cinnamon, cloves, star anise, bay leaves, black peppercorns, thyme, coriander, and paprika to pot. Toast for 1 minute.

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 ...

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 ...

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 ...