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Oxtails are a staple not just in the kitchens of the American South but also in kitchens from Iran to Italy to China and Korea. Oxtails fall into the bucket of cheap cuts of meat that reward patience.

Heat a large pan over high heat and add the oil. Season the oxtail pieces well with salt and pepper, then put them in the pan. Brown the meat very, very well, turning each piece a quarter of a turn at ...

Chef Jonathan Benno prepares this delectable dish at the James Beard House Feb. 7, 2008 — -- Braised Oxtail Method Divide the oxtail between two resealable plastic bags. Combine the carrots, ...

Tender oxtail, rich wine reduction, and truffle elegance in every bite. Blue Jays' Addison Barger hits first pinch-hit grand ...