Taking the advice of a fellow responder, I cooked the oxtails for 3 hours on low. I prepared the gravy using the stock from the oxtails, added cornstarch, salt, pepper and a touch of garlic powder. This dish went over quite well, with the entire family requesting seconds. A winner! Thanks for the recipe!
Date Posted: Nov. 16, 2008
Photography Notes: This picture was taken via an iPhone on the kitchen counter.