Michele Hays, blogger at Quips, Travails and Braised
Oxtails found an informative link about the story which she kindly shared on The Lunch Tray's Facebook page.
Not exact matches
I came across this recipe quite a time ago, but up till now whenever I
found in shops
oxtails, I was never in mood for cooking this dish.
I
find that feet, hooves,
oxtails, shanks, necks and backs provide the most gelatin when making broth, and will almost guarantee that you'll have a gelling liquid.
However, if your only option is a supermarket, you can sometimes
find great pieces of beef like
oxtail.
Beef knuckles, chicken feet, chicken necks,
oxtails, and more or less any other boney animal food product you can obtain — which are often most easily
found in Asian and other foreign food markets — are worthwhile bases for the soup.