The stewed oxtail from Rome tastes more refreshing than its French counterpart thanks to the amount of celery used. The tender meat, cooked for a long time, also goes well with the rounded ...

Pour some soy sauce over the oxtail and mix, adding just enough to lightly coat the meat. Place the pot over a medium flame and add 30ml (2 tbsp) of cooking oil. When the oil is hot, brown the ...

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 ...

When it comes to hearty, soulful dishes that feel like a warm hug on a cold day, braised oxtails are the ultimate comfort ...

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Take the oxtail out of the dish and put it on a plate. Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and ...

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 ...

I love to cook it for large groups of friends or family as it's really straight forward and requires little effort, although tastes as if i've been slaving away for hours.