Oxtail is a beautiful cut of meat from a steer’s tail, a well exercised muscle marbled with fat. Imagine the periodic pendulum-like swaying of the tail as a fly swat day in and out as the animal chews and grazes in an uttermost nonchalant manner and you’ll know what I mean. The segments are vertebrae so they have lots of iron-rich marrow as well. As with most tough cuts like shank and brisket, oxtail are best slow cooked for several hours. So here’s a really simple recipe that just takes a couple of minutes to prepare, a few hours ahead of meal time and dinner can be served almost effortlessly.
Having made a rustic bread like the focaccia, I needed a stew to go along with it. A simple italian fare like Pollo alla Cacciatora couldn’t have been a more apt choice.