Oxtail – 1 lb avg / pkg

Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is very little meat.

Slow cooking turns the bone and cartilage into a gelatin that is rich in flavor and makes a delectable sauce. 

When braising oxtail, plan on a long cooking time.

Oxtails work particularly well in slow cookers and pressure cookers.