For anyone that's ever had it you know that oxtail is one of the most underrated cuts of meat from the wonderful bovine. And yes, it is very much what the name indicates. It's a cut directly from the tail although rarely taken from oxen these days. This cut yields a super beefy flavor but is also very tough. That's why in this recipe I use two cooking methods. First, their time on the BBQ imparts a great smoky flavor. Secondly, the braise helps provide a nice tender cut just right for the shredding required for this lasagna.