This is the first time I have actually cooked with oxtails. I have eaten it many times and for the longest time I didn't realize it is actually parts of the tail of an ox. I have cooked it for 4 hours and it is now waiting for me to retrieve the large stock pot off the three season porch to chip away all the hardened fat. Today I will add onions, celery, carrots, parsnips and turnips to the broth and let it settle after cooking it for another hour. The longer it sets, the better the soup it. I can't wait until Christmas!