ox tails: Tips & Techniques in Cooking Posted October 21, 2005 Here's my super-simple favorite, which I got from an old friend. It perfumes the whole house.What that sounds just sensational, Kay-Four-Three. I will definitely try this. I can just imagine that glorious, meaty, spicy perfume!We cook oxtail quite a lot here in England. Yes, there is quite a lot of bone to meat, but the large pieces are very meaty, and the best thing about oxtail is slow cooking until the meat is virtually falling off the bones, and then taking up a piece and sucking the meat and bones to get it all off. The bones go very sticky and gelatinous. It's real winter comfort food.At this time of year, we love to do the vigneron's favourite method, slow braising oxtail with bunches of wine grapes added to the pot. The sweetness from the grapes mixes with the sticky gooiness of the meat in a combo that is simply incredible.The key of course is slow cooking, say at 120 degrees C for upwards of 4-6 hours.