Ox tails simmer low over wood flame until the meat slides off the bone and the broth turns thick and smoky. This is bold ...

If you've never cooked oxtails, they can look more intimidating than they actually are (which is partially why it took me a few years to work them into my regular repertoire). That's mostly due to ...

I loved the long-cooked oxtail served on crunchy toasts with a bright parsley-shallot salad and Port reduction. In a large bowl, toss the oxtail with 2 tablespoons olive oil, one-fourth cup red ...