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 ...

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 ...

All oxtail recipes are time-consuming since the tough meat requires long, slow cooking to tenderize. But some recipes are more complicated than others. Oxtails can make a simple one-pot meal when ...

Generations of cooks have transformed Jamaican oxtail from something once perceived as a less desirable cut of meat into a ...

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 ...

Welcome to Just One Dish, a Foobooz series that looks at an outstanding item on a Philly restaurant’s menu — the story behind the dish, how it’s made, and why you should be going out of your way to ...

These days, you can find oxtail — meat of the tail of beef, often braised or cooked in stews — celebrated on the menus of many Jamaican, Cuban, Caribbean and soul food restaurants in Central Jersey.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. CLEVELAND, Ohio (WJW) — The Fox 8 News in ...