Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...

For two people, I recommend sharing one bowl and ordering a side of Kobe or oxtails, so you can get a wider scope of the menu. For extra oomph, order your pho with complimentary fresh noodles ...

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried ...

I have been playing around with cheap cuts for a while now but I think this is my favourite. It's normally found in the supermarket with the unpopular offal or pet food and I can't understand why.

First cut the oxtail into pieces through the natural joints. The joints are made of cartilage so you won’t need a saw. Cut the bacon into 1 inch (2.5cm) cubes. Heat the dripping or olive oil in ...

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to ...

In addition to pho, another dish at the restaurant suggested by Chad was ‘pho tho da’ (hot stone pho), priced at VND100,000. The broth is created with simmered bones and oxtail and served in a hot ...