I haven't had it for a million years. It's very good; the tail bones make the sauce very gelatinous and rich. This was a peasant dish, and oxtails used to be cheap.
Not anymore, apparently. Emeril mentioned them recently--I don't think he actually made an oxtail stew--and said they'd become very pricey.
Well, I guess there's only one to a steer, like a tenderloin.
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