The name says it all. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Unfortunately, there is only one per animal limiting the availability.
The name says it all. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Unfortunately, there is only one per animal limiting the availability.