Greenbrier Deviled Oxtails

The fact that beef has never played the same leading role as pork or poultry in Southern cooking explains partly why the tough, bony, but extremely flavorful oxtail has not been used more (despite the wide popularity of short ribs). Today, however, oxtails are much more available in supermarkets than in the past, and since they lend themselves so beautifully to soups and slow braising, it’s a shame not to exploit their potential. I remember one exceptional oxtail and vegetable soup I ate at