Braised Oxtails with Olives

Oxtails, which nowadays come from steer and not oxen, are usually sold sliced crosswise into 2-inch portions. Like short ribs, they are experiencing a rediscovery of sorts, as more people come to appreciate them as a traditional comfort food. Long, slow cooking mellows the meat and releases the gelatin from the bones, making an extraordinarily savory stew. Since the meat tends to be fatty, make this dish a day ahead so you can skim the chilled fat off the top before reheating and serving.
Average Customer Rating:
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(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Braised Oxtails with Olives
Review 1 for Braised Oxtails with Olives
5 out of 5
5 out of 5
VinceV
New Jersey
December 13, 2010
Would You Recommend? Yes
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Great Occasional Recipe
December 13, 2010
We make this every year for the holidays. Oxxtail is very fatty, which is why we only make this once a year. It's very decadent with incredible flavors. The wine and olives along with the bacon really compliment the fatty/beefy flavor of the oxtail.
Review 2 for Braised Oxtails with Olives
3 out of 5
3 out of 5
ymwelcom
Marietta, GA
November 25, 2010
Would You Recommend? Yes
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A little heavy meal
November 25, 2010
Oxtail is a really fatty meat and my husband didn't care for fatty part much. The flavor was great.