Oxtail is significantly more tender with a silkier texture. Traditionally used in stock bases. Slow-braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor.
Slow-cooking turns the bone and cartilage into gelatin that is rich in flavor and makes a delectable sauce. When braising oxtail, plan on long cooking time - at least 3 hours, oxtails work particularly well in slow cookers or in dutch ovens.