Think braised beef short ribs, but with even more flavor, and you'll get a sense of why those of us who eat oxtail get dreamy eyed when we think about them.
The meat is gelatinous, and is best used for stocks, soups, and braises. It's common in Italian and Korean cuisine to see oxtail used as an ingredient. Oxtail requires a long time to cook since it's so bony and fatty; this is the perfect braising meat.
