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Sunday Supper: Red Wine and Tomato Braised Oxtails
The smell of meat braising on a Sunday afternoon gives the entire house a warm comforting feeling. And oxtails are a cut of meat that are especially well suited for long low braises. Oxtails have a lot of collagen, which after hours in a flavorful braising liquid, breaks down and becomes tender and succulent. Red wine adds rich flavor to the meat, and whole tomatoes break down in the sauce adding texture to the final product.
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Braised oxtails, Chinese Style is an incredibly simple, flavorful dish, made with some really strong, pungent spices like star anise, bay leaf, and cloves ...
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I bet you thought you'd never utter "oxtail" and "marmalade" in the same breath. It is a sweet dish, sweetened with brown sugar and rich with red wine and red wine vinegar. There is something distinctly jam-like, I'll admit, about spreading the oxtail on toast.
Braised Oxtail Noodles
these Braised Oxtail Noodles are so good--the oxtails are super tender and have that wonderfully chewy collagen texture...and the sauce coats the noodles amazingly well.
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The Nasty Bits: The Tale of Veal
[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make for...

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Rabo Encendido

Tender bites of oxtail and a thick, rich, warmly spiced sauce.

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