Oxtail is an intimidating protein to cook. For best results, marinate the day before and slow-cook. If you can do a pressure cooker, even better. But the key to this dish is low and slow as if you were cooking a brisket because it is quite literally tail. Salt, pepper, garlic to taste. If done correctly, this isa savory dish. You can also brown quickly on the stove-top and then cover with aluminum and pop into the oven until tender. Make sure it does not dry out and enjoy!

oxtail | rabo

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