If oxtail is unavailable or out of your price range, you can give this cut of beef a slow braise and end up with a similarly ...

Explore Jamaican food from chefs like 2019 F&W Best New Chef Kwame Onwuachi, 2017 F&W Best New Chef Nina Compton, chef Briana Riddock of Atlanta, cookbook author Brigid Ransome Washington, and ...

Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and 150ml (5fl ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

You'll see cuts like short rib, oxtail, and brisket treated ... the meat in a mixture of red wine and beef stock, but the Pépin family stew recipe uses only red wine, which lends a slightly ...

Braised oxtail is a leisurely dish to make ... 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 stickier ...

Stir into the beef and vegetables with the red wine. Cover and cook on Low for 7–8 hours or ... Fattier, tougher cuts like cheek, shin, chuck and oxtail will take a bit longer but the added ...

The recipe follows – just ... and then pick out the oxtail, pulling the meat off the bones to add back to the mix – not necessary if using diced beef. 6. Turn out the puff pastry onto a ...

Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and a ¼ pint ...