Plus, three more local spots to find tender and flavorful dishes using the beef cut once considered offal by Americans.

Here's what you need to know about the tough cut of meat that makes perfect beef stew. Steaks and tenderloins might be the priciest parts of a cow (at least on your average steakhouse menu), but less ...

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.

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 ...

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 ...

Oxtails are a staple not just in the kitchens of the American South but also in kitchens from Iran to Italy to China and Korea. Oxtails fall into the bucket of cheap cuts of meat that reward patience.

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.

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 ...