Oxtails are small compared to other cuts, which is why the meat doesn't have to cook all day long to become tender. Of course ...

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 ...

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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.

This oxtail casserole was one of Mum’s favourite recipes that Nan would make. It’s hearty and a comforting dish for the family. We are proud to share these family recipes with you. We love ...