In the US, oxtail was once considered a cheap and undesirable cut of beef. That's because it's mostly bone and fat, with only about 40% usable meat. But as it's become more popular in recent years ...
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Jamaican oxtail
Cook the oxtail low and slow in this recipe so it becomes beautifully tender and falls off the bone. The rich flavour is enhanced by herbs and spices Cook: 150 mins plus chilling Total ...
Oxtails are a staple not just in the kitchens of the American South but also in kitchens from Iran to Italy to China and Korea. Oxtails fall into the bucket of cheap cuts of meat that reward ...
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We're making a tasty and tender dish worth the time: Malta-Braised Oxtails, which we're serving with a very seasonal Calabaza squash mash. This recipe comes from Chef Felicia Lacalle, Executive Chef ...
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