The recipe, pinned 29 times, claims, "There is no way anyone could tell the difference between this plant-based version and an animal version. The texture, the flavor, the appearance, the aroma.

Let oxtail cook as long as possible in a slow cooker for meat that falls off the bone. At the shop, ask the butcher to saw the oxtail into pieces no more than 2 inches thick. This will make ...

Tender, slow-cooked oxtail paired with soft, slightly sweet coconut milk buns creates a mouthful of flavor and comfort. A truly unique take on the burger experience you won’t want to miss.

Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until ...

The oxtail, a rich and deeply flavorful beef cut, comes from the tail of cattle. They are sold crosscut in 1 1/2- to 2-inch-thick pieces and are easy to recognize with their center of rich marrow ...

The chef, known as Picky, estimates that he buys 300 to 400 pounds of oxtail a week for his empanadas and a burrito made with Trinidadian-style roti. “People are always excited when they see my ...