For those uninitiated in the world of oxtail, this might just be the culinary adventure you’ve been missing. Oxtail is, quite literally, the tail of a cow, characterized by its bony, fatty, and ...

Chef and owner of Fat Fowl in Brooklyn Sean Benjamin stops by the TODAY kitchen to share his spin on the popular comfort food that has gone viral: oxtail grilled cheese with sweet plantains. Get the ...

Rich braised oxtail topped with parsley-shallot salad and served on bruschetta is one of the unusual highlights on a lively bar menu at Bar Marmont, where Carolynn Spence recently took over as chef. I ...

Toss oxtail in a large bowl with all dry spices. Place bacon in heavy saute pan and render it; remove meat. Heat cooking oil in pan, sear the oxtail on all sides, and remove from pan. liquid/vegetable ...

Preheat oven to 300 degrees. Heat oil in a heavy bottom pan on medium to high heat. If you are using a cast iron skillet, let it rip. Season the oxtail liberally with salt and pepper. When the oil ...

Prime rib will always be a hit at the dinner table, but if you're looking for something to provide extra depth to the dish, look no further than this cut.

A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail first gained popularity ...

Every family has it: that one sacred food that marks all special occasions—and carries with it the threat of Eternal Shame and constant reminders of That Time You Messed Up. In the Sparks household, ...

Oxtails are a classic Southern food; I grew up eating them at least once a month. They were another weekend food my mother made filling the house with a delightful aroma. Before oxtails were cool, ...

A popular dish in many countries, including Italy, England, Russia and parts of Asia and Africa, oxtail is the key ingredient in oxtail soup and different types of stew. Oxtail first gained popularity ...