Oxtail stew is one of those dishes that asks for time rather than constant attention. Once everything is in the pot, the slow cooking does most of the work, rewarding you with meat that softens until ...

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 ...

A red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails in this stew fall-apart tender and flavorful. The longer the braise, the better, says ...

Nihari, a deeply spiced beef stew from the Indian Muslim tradition, is traditionally simmered overnight, enriched with bones, and served with marrow to make it an extra-filling breakfast. In her book, ...

Rinse the oxtail and tripe, if using. Place in a heavy-based saucepan with enough water to cover well. Bring to the boil, reduce heat to low and simmer, topping up with more water to keep meat covered ...

Chef Dave Beran adds warm spices — cinnamon, peppercorns, and juniper — to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and make it especially good ...

Preheat the oven to 150°C (300°F/Gas 2). Place the cinnamon, star anise, cloves, bay leaves, nutmeg, orange peel, sugar, vegetables and garlic in a large saucepan and pour in the wine. Bring to the ...

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture ...