Oxtails originated in Italy, particularly in the region of Lombardy. They are a popular ingredient in many Italian dishes such as oxtail stew and braised oxtail.
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no
Oxtails are usually simmered 3 to 4 hours.
No, they are very good for you and make a lovely stew.
If you mean oxtails, then it means exactly that. The meaty part of a cattles tail. Usually used in oxtails soup or stew. Nearer to the interesting part than you would like to think about.
The procedure for cooking oxtails in the oven is called braising; which means slow cooking covered in liquid. We usually start by dusting the meat in flour and browning in vegetable oil on all sides. Remove the oxtails to a deep roasting pan. Then using the same pan you sauteed in add chopped garlic and onion, saute then add herbs of your choosing and the liquids you would like to use. As a suggestion you could use red or white wine combined with a beef stock. Pour everything over the oxtails until they are almost but not quite submerged and cover tightly. Braise for 1.5 to 2 hours in a slow over 325 until the meat is tender and falls off the bone. You can carefully remove the oxtails and cover then reduce the sauce on the stove top adjusting the seasonings as necessary.
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