Simmered Comfort in a Bowl There’s something soul-soothing about a steaming bowl of oxtail soup—especially when it’s packed ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

Good even if you don’t have a cold. Make twice as much as you need, because it’s better the second day. I adapted this from the “Joy of Cooking.” Ingredients 2 pounds oxtail (about 6 ...

Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off ...

Heat oil in a large saucepan over medium-high heat, add oxtail and cook, turning occasionally, until caramelised (8-10 minutes), then transfer to a plate. Add carrot, celery, onion and garlic to pan, ...

Heat the oil in a large saucepan over medium heat. Cook the onion and garlic for 2 minutes or until fragrant. Increase the heat to high then cook the oxtail pieces until browned on all sides.

Sift flour and salt together. Add sugar and yeast. Add oil and enough lukewarm water, cut in with a knife and mix to a soft, sticky dough.Add more water, if necessary. Turn out dough onto a ...