Oxtail, the tail of cattle, has recently surged in popularity for culinary enthusiasts. It’s a bony, gelatinous cut of meat and is best braised or slowly stewed. 

I made this dish up one night in which I which I was bored and lazy. Boredom made me want to cook, but laziness made me not want to make a huge mess in the kitchen with various strainers, utensils, colanders, pans, etc that I would have to clean up. Therefore, this is what I would consider a “one pot meal”. 

Naturally, there are more refined ways to make this dish, but since I was really only feeding myself and my roommate, who cares? When I made this dish, I kept the onions and carrots used in braising the tails in the finished dish. Some people may find these too mushy and so feel free to strain the sauce and discard the veggies if preferred. 

Because of the somewhat tricky bone structure of the tail which would make it rather awkward to eat with a fork and knife, if you’re serving this dish to other people it might be best to braise the oxtails,  take the meat off the bones, and shred/return to dish (don’t forget to get the marrow out of the bones for yourself…it’s the most delicious part!!) .