I would normally have seared them off then braised them slowly until nothing but bare bones came out and the collagen-rich soft tissue dissolves into the broth.
But I wanted something really special. I barely seasoned them, a dash of salt and pepper in the bag and a squirt of oyster sauce. It's some of the richest meat on the animal.
Just served them over some mashed potatoes with the incredibly rich gravy.
Oxtails have been almost impossible to get lately.
Last edited by Greger; 03/01/22 10:06 PM.
