Currently thumbing through and enjoying a borrowed copy of "Appetite" by Nigel Slater. He braises a jointed oxtail with some vegetables and a cupful of wine in his oven at 160C (low oven, about 310F I think?), and says it should take two hours.
Now, my experience with oxtail (from Zuni Cafe cookbook) is that oxtail really takes four hours to cook, best even spread over two days, to really break down that glutinous tissue and get them meltingly soft.
Has anyone done this closer to the times suggested by Slater? Or is it impossible to get it really tender in less than roughly four hours in the oven?
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