How to cook oxtail A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail ...

What’s the difference between oxtail stew and oxtail soup? Very little, aside from a few small yet key components that make all the difference in flavour. Both dishes contain oxtail as well as other ...

Nothing says “comfort food” more than oxtail, and here’s a double dose in a soup that celebrates oxtail in all its gelatinous, richly satisfying glory. This cut of beef, like all good things, needs ...

JASON Wright, head chef at Steak Edinburgh and new cocktail bar and lounge Pepper – opening in May – gives us his recipe for oxtail soup and an accompanying cocktail, while Paul Kitching of 21212 ...

In a stock pot, brown the oxtail bones in 1 tablespoon of the olive oil then add 5 litres of water and the bay leaf. Simmer for 3 hours or until the meat separates from the bones. Skim off excess scum ...

This heartwarming tomato oxtail soup recipe showcases the robustness of oxtail, simmered to perfection in a savoury broth enriched with the natural sweetness of ripe tomatoes. Serve your soup with ...

A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail first gained popularity ...

Oxtail needs long, slow cooking, but the end result is worth it! Wash the oxtail well and separate it at the joints. melt the butter or dripping in a heavy based saucepan. Add the meat and the onion ...