Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks. Bring the ...

With the proper seasoning and cooking methods, beef neck bones can give you a dish just as satisfying and flavorful as oxtail. Beef neck bones are a cut of beef that works for birria tacos ...

This cozy dish, reminiscent of beef bourguignon ... You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow.

Brigid Washington's version of beef patties features a flaky ... writer Bryan Washington shares his recipe for this dish of Jamaican oxtail stew cooked long and low with carrots, chiles, and ...

The high gelatin content in oxtail gives braised dishes a luscious, silky texture. Beef shank is often overlooked, but it’s one of the best cuts for braising, especially if you want a flavorful ...

The dish goes well with stir-fried vegetables ... Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a minute, then drain. Rinse the pieces under ...

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 ...

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...

Stir into the oxtail stew and cook for about five minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil ...