Clean the oxtail under running water and cut it into pieces. Place the oxtail pieces in a medium-sized pot and add water until it covers them. Add the garlic, scallion, salt, and ginger. The ginger ...

Though oxtail in all of its forms may be among the most famous Jamaican recipes today, the cut didn't always get the credit it deserved. Elevated out of necessity, oxtail's long history transformed it ...

This week we are visiting the Dominican Republic to prepare the country's most popular dish, Sancocho de Rabo de Vaca, or Oxtail Stew, served with Parmesan mashed potatoes. The following recipe is my ...

For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven ...

The green chile, the dill seeds, the tahini sauce — the roll call of typical Gazan ingredients makes this a classic Gazan dish. In Gaza, the tahini would be red tahini, which is nuttier and richer ...

The notion that some foods provide comfort is probably as old as the adult child of the first cook, who, having a bad day, prepared some dish remembered vividly from childhood. It’s likely that the ...

Nicollette Beckford stands in front of a large silver bowl filled with chunks of raw oxtail. In 24 hours, the fatty, pink cuts of meat will be soft enough to fall off the bone when they’re cooked, but ...

Once considered a "throwaway" item, this underrated cut of beef is gaining traction in the culinary world, thanks to its ...

If you've previously shied away from oxtail, you're not alone. It's a cut of meat that most of us probably aren't including in our weekly meal rotation, and there's even sometimes confusion about ...