If oxtail is unavailable or out of your price range, you can give this cut of beef a slow braise and end up with a similarly ...

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to ...

An curved arrow pointing right. 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 ...

Back in the day, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. Heat the oil in a large ...

The butcher should also cut the oxtail about 2.5cm (1in) wide, and saw the larger (in circumference) pieces through the bone. Chung choi is preserved turnip green. It's usually sold rolled up into ...

First cut the oxtail into pieces through the natural joints. The joints are made of cartilage so you won’t need a saw. Cut the bacon into 1 inch (2.5cm) cubes. Heat the dripping or olive oil in ...

This dish is even better if you make it the day before and reheat it gently before serving. Ask your butcher to cut the tail into pieces across the bone, a little like an osso buco cut.