Asian flavors on an often-overlooked cut of meat

LINDA LAU ANUSASANANAN,  – September 17, 1988

Braised Oxtails

Flavor makes up for the skimpy amount of meat on an oxtail (actually, beef tail) ― and Bruce Cost of Bok Choy in Palo Alto brings out its best, Chinese-style. Set aside manners and sup the good juices from the bones.