{"id":449355,"date":"2010-03-19T07:30:59","date_gmt":"2010-03-19T11:30:59","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/oxtail-rag-for-you-111644"},"modified":"2010-03-19T07:30:59","modified_gmt":"2010-03-19T11:30:59","slug":"oxtail-rag-for-you","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/449355","title":{"rendered":"Oxtail Rag&ugrave; for You"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/oxtail-rag-for-you-111644\"><img decoding=\"async\" alt=\"2010_3_18-oxtail-ragu.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_3_18-oxtail-ragu.jpg\" width=\"540\" class=\"mt-image-center\" \/><\/a>Last weekend when I was home-bound in the epic rainstorm, watching the leak in our ceiling grow, it seemed only right to pop out to the butcher, buy a whole oxtail, and cook it into slow submission. <\/p>\n<p>Oxtail (which is actually just the tail of either gender of cattle) is an ideal meat for braising: its flavor emerges triumphantly with a long, slow cook, with each piece&#8217;s hunk of marrow only helping things along. It used to be dirt cheap, and now it&#8217;s just kind of cheap, but it is still a great choices for a meaty sauce when you&#8217;re in the mood to try something different.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/oxtail-rag-for-you-111644\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/cs7lhl_X9fOBcs7X7A3V8beoruw\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/cs7lhl_X9fOBcs7X7A3V8beoruw\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/cs7lhl_X9fOBcs7X7A3V8beoruw\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/cs7lhl_X9fOBcs7X7A3V8beoruw\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/rd4C742Tpug\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last weekend when I was home-bound in the epic rainstorm, watching the leak in our ceiling grow, it seemed only right to pop out to the butcher, buy a whole oxtail, and cook it into slow submission. Oxtail (which is actually just the tail of either gender of cattle) is an ideal meat for braising: [&hellip;]<\/p>\n","protected":false},"author":3100,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-449355","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/449355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/3100"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=449355"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/449355\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=449355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=449355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=449355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}