I've seen oxtail made a few times on TV but have never cooked them myself until tonight! I found some on sale at the market and decided to give them a try. I thought the slow-braising method would work the best since oxtail is a tough and gelatin-rich cut of meat. Since I've been braising for a while now, I knew exactly what to do! I browned the pieces first and then simmered them low and slow in a red-wine mixture with onions, garlic and carrots. After about 2 hours, the meat was falling-off-then-bone tender and I served them with some mashed potatoes. THIS was Sunday dinner at its best!