Oxtails! My oh my how I love oxtails. We grew up with oxtail stew, a deeply rich, hearty stew perfect for cold days. You don’t find them that often in the market, so when they appear I’ll usually pick up a few pounds. The oxtail is the tail of a steer, usually cut into segments. It is a flavorful, tough cut, perfect for slow braising in stews or soups, well marbled with fat, and here’s the best part, the bones have a ton of collagen, so good for making a gelatinous stock.

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