Oxtail is cut from the tail of cattle that is a beloved component of cuisines around the world including China, Korea, the ...

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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 ...

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to ...

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 ...

Dust the oxtail with seasoned flour. Heat the oil in a large saucepan. Add the bacon and thyme, cook for 3 minutes then remove. Add the oxtail and brown for approximately 5 minutes on each side.

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...