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Oxtail requires a long cooking time and is perfect for stews (as in Basque tradition), soups, and braises. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew. Oxtail contains marrow which is a significant source of the hormone adiponectin, which helps maintain insulin sensitivity, break down fat, and helps maintain a healthy weight. Although traditional preparation usually involves hours of slow cooking, the time required may be shortened by using a pressure cooker.

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