Oxtails fall into the bucket of cheap cuts of meat that reward patience. It takes time to free the gelatin-rich chunks of tail, each with their own segment of bone, but when freed, the flavors are ...

Preheat oven to 350°F. Season the oxtails with onion powder, garlic powder, black pepper, jerk seasoning, Season-All, complete seasoning, pink salt, and brown sugar. 3. Prepare the Gravy: ...

Set bowl aside; reserve Dutch oven. Transfer oxtails to a second large bowl; discard remaining solids. Let oxtails cool 15 minutes. Shred and set meat aside; discard bones.

At its best, oxtail stew is rich and saucy, with a thick, deeply seasoned gravy imbued with the flavor of the meat. A big contributor to this flavor and richness is fat from the oxtails.

Oxtail is usually sold, cross-cut into 2-inch-thick cross-sections of the tail. Oxtails are a tough cut and the connective tissue needs low, slow cooking to break down and become succulent and tender.