Get the latest Oxtail recipes from Group Recipes. http://www.grouprecipes.com/tag/oxtail Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 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 pretty much all bones. As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day. http://www.grouprecipes.com/90533/korean-braised-oxtail.html I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her! http://www.grouprecipes.com/84671/hearty-oxtail-soup.html This is one of my favorite dishes. I love Jamaican food and had to play for a few years before I was able to make my own that taste like it came from the restaurant! http://www.grouprecipes.com/82792/jamaican-style-ox-tails-and-rice.html This is my adaptation of an oxtail stew that a lovely Jamaican friend made for me back in college. http://www.grouprecipes.com/54567/jamaican-inspired-oxtail-stew.html This main dish is the famous delicacies in town fiesta here in the Philippines. http://www.grouprecipes.com/54283/kare-kare.html Planned on making Oxtails for the first time. I had just enough for two but suddenly we had company......so I defrosted some lamb shanks and cooked them all together! NO PROBLEM!!!..............Shanks and Oxtails have a lot in common....they taste best braised then slow cooked. http://www.grouprecipes.com/51492/braised-lamb-shanks-and-oxtails-with-carrots-and-orzo.html This dish, well soup has always been one of my favorite recipes or dish my mother made. It is comfort food but can be made less greasy (the oxtail with the right patience). ****For a weakening economy just substitute the oxtail for cubed beef. Tastes just as good at a fraction of the price. http://www.grouprecipes.com/50436/oxtail-soup-a-la-spanish.html A friend sent this recipe to me from her city newspaper. It's a shame oxtails (which come from cows) are under-appreciated, Cecilia Chiang writes in The Seventh Daughter: My Culinary Journey from Beijing to San Francisco. This adapted recipe is one of her mother's Shanghai specialties. Serve with rice or noodles. http://www.grouprecipes.com/43506/shanghai-style-oxtails.html This dish was made by Miss Carol, a Jamaican woman I knew, who was a chef at a small caribbean restaurant in Greenwich Village, NYC. It is definitely comfort food. http://www.grouprecipes.com/42444/miss-carols-oxtails.html Oxtails Soup are very popular in Asia, especially in Korea...Here in Las Vegas, Hawaiian people loves them..California Hotel are the best in Oxtails Soup..Best serve with hot Jasmine rice. http://www.grouprecipes.com/38836/five-spice-oxtail-soup.html