Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

This recipe needs a large slow cooker. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each ... cook in the oven for 4–5 hours at 170C/150C ...

Braised oxtail is a leisurely dish to make - after ... This is based on my grandmother's recipe. The addition of beef tendon is optional but I like it because it makes the sauce richer and ...

Transfer oxtails to a large plate, reserving braising liquid in Dutch oven. Set aside oxtails until cool enough to handle, about 10 minutes. Shred meat into bite-size pieces; discard bone ...