My Fave cooking technique (in cooler months)

[Hobious]

The slow braise.  I made oxtail two nights ago, chilled it, pulled off the extra fat, and reheated it tonight. I heated it up outside, so I don't heat up my home.

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[J.W.]

That looks awesome, man!

I like to cook that way too, when I have time.

Up until this week it's been too hot to turn on the oven, but carne guisada and birria are pretty regular things at my house. I usually use chuck roast for it, which braises well. I like lamb shoulder too, but my wife won't eat it, so I usually don't buy it.

I also like to braise venison shanks from deer that I kill. A lot of people grind that up for hamburger or sausage because it's extremely tough and stringy, but if you braise it and add in some root vegetables partway through, it's fork-tender and friggin' amazing over some grits or polenta. 

[Wizard]

That looks great. I make ox tail soup in winter. When I was young, the butcher would give you ox tail for free. Because of the effort needed to get the meat out of the tail, no one bought ox tail. Today, the butcher charges $20/lb,

Wizard

[Donald Garner]

The slow braise.  I made oxtail two nights ago, chilled it, pulled off the extra fat, and reheated it tonight. I heated it up outside, so I don't heat up my home.

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Looks delicious     I've had my share of ox tail and other Far Eastern / Arabic Dishes while in Korea, Japan and Iraq.  It takes a bit to get used to but it was tasty 

Tks for sharing