Every Thursday morning Charles Brewer procures sliced oxtails from his local H-E-B. He sprinkles them liberally with TexJoy barbecue seasoning, then adds extra dashes of paprika and onion powder.

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. Oxtails ...

Oxtails have been popping up as menu specials at a few local barbecue joints recently. To some, this may seem like an attempt to stand out in a crowded field by introducing a trendy new ingredient. On ...

Smoked beef oxtails have been a welcome addition to Houston barbecue menus over the past few years. While they may seem like a novel item at barbecue joints, oxtails have long been a favored dish at ...

Grilling oxtails is a whole different game, and this video breaks it down so it finally makes sense. You will see how slow heat, good seasoning, and real smoke turn tough cuts into something ...

Preheat oven to 300 degrees. Heat oil in a heavy bottom pan on medium to high heat. If you are using a cast iron skillet, let it rip. Season the oxtail liberally with salt and pepper. When the oil ...

1. In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least two hours or overnight. 2. Heat an ...

Though oxtail in all of its forms may be among the most famous Jamaican recipes today, the cut didn't always get the credit it deserved. Elevated out of necessity, oxtail's long history transformed it ...