We got us some steer-tail soup on the range to combat the chills.
(James Peterson, in Splendid Soups, says most "oxtails" in stores are from steers raised for beef.)
UPDATE: This soup turned out very good. The taste is fuller than I've found with roasts and such. I blew off Mr. Peterson's instructions for straining beyond a first removal of stock vegetables, skimmed the fat, then added freshly cut leeks, carrots, potatoes and turnips to simmer before adding the meat back in. I wanted a sturdy soup, not an elegant one.
I'll be watching for more oxtail recipes. There's a recipe for braised oxtails in the 1963 Good Housekeeping book. That might be next.