Glazed Oxtails

“Now that is how oxtails should taste,” my father declared after taking a bite of these glazed oxtails. I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. whether you are unfamiliar with oxtails, they are tails of steers, typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Much like short-ribs, but

in my opinion, even better. Think of the best pulled pork imaginable, but with beef. In that recipe the oxtails are first browned, next slow cooked with red wine and stock. next the segments are removed so you can strip the meat off of them and the liquid is reduced to a glaze. It’s actually pretty easy to construct, most of the cooking date is hands-off while the oxtails are simmering.

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