Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...

People have forgotten that oxtails were once a familiar guest on the tables. Today, many people look at them with disgust, ...

We may receive a commission on purchases made from links. Smothered, stewed, braised, jerked — however you prepare it, oxtail ...

Plant cells have several structures not found in other eukaryotes. In particular, organelles called chloroplasts allow plants to capture the energy of the Sun in energy-rich molecules; cell walls ...

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to ...

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried ...

When you think of “Atlanta” and “food,” juicy peaches, ice-cold Coca-Cola, and even a certain promiscuously named burger ...

First cut the oxtail into pieces through the natural joints. The joints are made of cartilage so you won’t need a saw. Cut the bacon into 1 inch (2.5cm) cubes. Heat the dripping or olive oil in ...

Senior Editor: Jun Lyu, PhD, Springer Nature, China. Before joining Nature Plants in 2014, Jun received his PhD from the Kunming Institute of Zoology, Chinese Academy of Sciences, where he studied ...

We had a rugby team from Wales come in and started singing, just like the seamen do in the galleys,” the owner recalled.