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 rich and tender dish.

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 ...

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 ...

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 ...

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 ...

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 ...