It’s a low-and-slow dish that fills your kitchen with aroma, your belly with comfort, and your body with nourishment. Whether ...

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add 2 ...

Seriously, braising has got to be one of my favorite and most rewarding ways to cook beef. It turns some of the toughest cuts into melt-in-your-mouth, delectable dishes. Everyone knows that Sundays in ...

For those uninitiated in the world of oxtail, this might just be the culinary adventure you’ve been missing. Oxtail is, quite literally, the tail of a cow, characterized by its bony, fatty, and ...

Oxtails aren't on everyone's menu, but these are wonderful; braised to fork-tenderness and served atop a bed of succulent white beans. The salsa verde is the crowning touch. Its flavors bring a fresh ...

Here, the oxtails braise until the meat is unctuous and separates easily from the bone. The pleasantly spicy braising liquid beautifully flavors the finished dish. Choose fresh oxtails with a bright ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. But when this latest cold snap arrived, I immediately had a hankering for the braised oxtail and Asiago grits ...