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

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 ...

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 ...

Jamaican oxtail in particular is reminiscent of the African one-pot cooking traditions used by the African slaves and maroons on the island as early as the mid-1500s. Island Spice Grill is ...

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 ...

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 ...

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 ...