An old fashioned favourite that is making a come back due to it’s deep, rich flavour and tender, sticky texture. Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is very little meat. Slow-cooking turns the bone and cartilage into gelatin that is rich in flavor and makes a delectable sauce. When braising oxtail, plan on long cooking time—at least 3 hours