Stewed Oxtail

The classic Chinese tradition is to use every part of an animal. We use the lamb face for our salads, the hearts and the offal in soups, and the spines and tails in stews. Our oxtail dish was actually inspired by a stewed lamb spine my family used to make, slowly cooked and softened in soy sauce and spices until tender. But in the States, lamb spine was hard to come by, so we tried it with oxtail instead. It stu