I love braised oxtails that are tender and falling off the bone. I usually braise them on the stove, but last weekend, I decided to cook them in a crock pot. I used a recipe from Epicurious.com - Braised Oxtails with Star Anise and Chinese Greens. http://www.epicurious.com/recipes/foo.... I used all the suggested ingredients except onion as I hadn't realized I had none in the house. I also used the suggested amount of liquid, and cooked them in the slow cooker on Low heat for 12 hours (under the theory of "the longer the more tender").
After cooking, I refrigerated the oxtails and sauce. Tonight, I removed the thick layer of fat from the sauce and reheated the oxtails in the sauce. The sauce was delicious, but the meat was very tough! What did I do wrong? Did I cook them too long? Should I have used more liquid (it reduced by half)? Could the meat itself have been of poor quality (purchased from an Asian market)? I would love to hear your thoughts on what went wrong, and any suggestions on how to "guarantee" tender oxtails. Thanks!