For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven set over medium-high heat. When the oil shimmers, add the oxtail and brown on ...

Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my ...

Oxtails are more popular than ever. To properly cook this cut, time and skill are required. Our expert discusses the best ...

Oxtails aren't on everyone's menu, but these are wonderful; braised to fork-tenderness and served atop a bed of succulent white beans. The salsa verde is the crowning touch. Its flavors bring a fresh ...

Chef Smalls shared a dish with humble beginnings to help celebrate Juneteenth. While soul food can mean different things to different people, the heart of the cuisine is rooted in flavors and ...

Southern Smothered Oxtails paired up with collard greens and a slice of cornbread. Photo by Colter Peterson, cpeterson@post-dispatch.com Soul food is hearty and robust; it speaks to family gatherings ...

February proves a great time to step away from the protein shakes and render beef protein into a bowl of goodness. A ...

Chef Pauletta Malone stopped by the WCTV kitchen Monday to show us how to make her vegan Biscoff Cupcakes. Chef Pauletta Malone stopped by the WCTV Kitchen to show us how to make her vegan Very Berry ...

These Dutch oven recipes cover soups, stews, braises, breads, and roasts and make for reliable, flavorful meals that make the ...

Once considered a "throwaway" item, this underrated cut of beef is gaining traction in the culinary world, thanks to its ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Southern Smothered Oxtails paired up with collard greens and a slice of cornbread. Photo by Colter Peterson, ...