So how do you know when “done” is actually done? You’re not a mind reader, right? Easy: poke the meat with a fork or a skewer. It should slide in with barely any resistance. If it fights back, give it another 30 minutes. Trust your instincts—you’ll feel it.
Another clue? The bone should be practically wiggling away from the meat. If you pick up a piece and the meat tries to stay in the pot, you’ve nailed it. That’s the sweet spot.
Perfect Oxtail Cooking Guide: Tender Results Every Time
