oxtail

You only got a single oxtail, because meat was scarce.

Pour enough stock over the oxtail to just cover the meat.

Still, when oxtail lovers need a fix, not even high prices will keep them away.

They ate the oxtail stew in silence for a while.

Rinse the oxtail pieces and place them in a 4-quart saucepan.

Place the oxtail on top of the other meat.

But somehow it was difficult - impossible really - to imagine her doing anything with oxtails.

I took a little oxtail terrine and a piece of sausage.

Place the oxtail in a large pot and cover with five quarts of cold water.

Once cool, separate the oxtail meat from the fat and bones.

As to be expected, oils from the oxtail lend most of the flavor.

Meanwhile, trim any surrounding fat from the pieces of oxtail.

One recent afternoon, she put on a pot of oxtail soup for supper.

Return the oxtail to the casserole and pour in the chicken stock.

I liked the oxtails, too, in their slightly spicy red wine sauce.

Using tongs, remove oxtails from pan and place in a bowl.

In particular, she thought that her oxtail and kidney pudding was "fabulous".

Other animal parts are also used as food products, including blood, liver, kidney, heart and oxtail.

I would not eat oxtail soup or a T-bone steak.

And to a dish of braised oxtail that melted in my mouth.

The accompanying oxtail ravioli are fine, but almost an afterthought.

All parts of the animal, including tripe and oxtails, are turned into soups.

When oxtail has finished cooking, remove the pieces of meat from the sauce.

If you don't like steak, there's always oxtail or pork belly.

Cook until the oxtails are very tender and the meat is almost falling off the bone, about 3 hours.