I'm using oxtail as the cut of beef for a Genovese Ragu (beef and onion pasta sauce) tomorrow.
My question is: can I overcook the oxtail by simmering it for too long? I know this cut requires long cooking time to break down and become tender. Fortunately, I have nothing but time for this dish, so undershooting the ideal cooking time isn't a problem. What I want to know is the ideal cooking time, so I don't start too early and overcook the meat (I'm not sure what texture oxtail would adopt if overcooked, or if you can even overcook it).
Thanks in advance.