Oxtail

DESCRIPTION:

Oxtails have small amount of stringy, coarse-textured meat interspersed with fat and connective tissue full of collagen.
If you don’t cook it right away, it is better to keep frozen.
Season oxtails with salt, pepper and spices, then brown well in oil over high heat, remove from pot, and reserve. Pour off fat and discard.
Add aromatic vegetables to the pot along with flavorful liquid such as stock or wine and bring to a boil until fork tender.

Flavor: allspice, basil, beer, ginger, mushrooms, mustard, red wine, soy sauce, white wine.