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

For the most flavor and tenderest meat, oxtail should be cooked slowly in a bed of juices. Most of the rich flavor in oxtail comes from the bone and marrow, which is why it’s often used to make ...

These empanadas start with slow-cooked oxtail meat as the rich base. Premade empanada wrappers (picked up in the freezer aisle) make this recipe a convenient and relatively easy way to make fried ...

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 ...

We reimagined our favorite Filipino stew into a rich soup with slow-cooked beefy oxtails, noodles, and a hint of nutty flavor. Taking inspiration from kare-kare, a famous Filipino beef stew with a ...