Oxtails come from what I call below the “Mason Dixon Line” of beef. I take a picture of a whole cow and draw a line horizontally across from head to tail. Anything above the line (Rib eye, Strip, Filet) I call the “cash money” cuts and anything below it (hanger, skirt, shank) I call the “game changers”. To me, these cuts worked overtime to hold the cow upright and have paid the price by becoming more characteristically tough cuts the meat. They are very tasty…Don’t be afraid to cook these until tender. They may exceed the cooking time in the recipe. Wait until they are fork tender.