The beef goes back into the pot, and I cover it with the lid. I let it simmer on low for 2.5 to 3 hours until the beef is fork-tender and the sauce has thickened. 4.

The high gelatin content in oxtail gives braised dishes a luscious, silky texture. Beef shank is often overlooked, but it’s one of the best cuts for braising, especially if you want a flavorful ...