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.
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