I’m always in for different ways to eat oxtail as it is one of my favorite cuts of meat. It is so flavourful and the intermingling of fat, tendon and meat makes it all the more interestingly texturally. Apart from the standard beef stews, I’d also used it as a substitute for beef briskets in more Chinese dishes and oxtail works well for them too. I know that Gulyás or Hungarian Beef Goulash typically uses stew cuts like chuck roast which are chunked to become much smaller actually. But definitely no harm in trying out with oxtail. I’m glad I did because it worked beautifully.