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.

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 ...

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 ...

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 ...

In Caribbean cookery, there is a thing called “browning.” It can come pre-made in bottles, but it’s very easy to make at home. It’s basically just burnt brown sugar, mixed with water. When used to ...

It’s winter, and Natasha [Bahrami] and I love to make soups throughout the cold months. There is something about the smell of a soup simmering away in the house that just makes winter tolerable.

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 ...

Every culture has its own versions of the classic dish. Cooking our way through these recipes, we found some basic lessons for any aspiring stew chef. A great beef stew, like Mexico’s mole de olla, ...