Ah the humble oxtail. It is by far, one the tastiest cuts of meat you'll ever try. Which is hard to believe seeing how it is ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook. She ran ...

Rich stews taste better a day or two after they've been cooked, with the ingredients given time to release more of their flavors and harmonize together. This holds true for slow-braised oxtail stew.

Clean the oxtail under running water and cut it into pieces. Place the oxtail pieces in a medium-sized pot and add water until it covers them. Add the garlic, scallion, salt, and ginger. The ginger ...

Once upon a time, oxtails were considered a poor man's meat, and a quick look at them will tell you why. They are literally nothing more than cross sections of the tails of cattle, irregularly shaped ...

3. Add tomatoes and let it cook until tender. 4. Add in the oxtail and fry for five minutes. 5. Add four to five cups of water and allow the oxtail to boil. Afterwards, let it simmer for one and a ...

The magic of oxtail deserves to be passed from one generation to the next. Bryan Washington is an acclaimed writer based in Houston, Texas. His fiction, essays, and articles have appeared in such ...

This week we are visiting the Dominican Republic to prepare the country's most popular dish, Sancocho de Rabo de Vaca, or Oxtail Stew, served with Parmesan mashed potatoes. The following recipe is my ...