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from Williams-Sonoma Taste

Braised Oxtails

Long out of fashion, oxtail—cattle tail that is typically cut across the bone into thick steaks—has lately experience something of a Renaissance as people have rediscovered that long, slow cooking tur

from NYT Cooking

Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara)

Ms Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram