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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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12y ago

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