Okay, a friend of mine made oxtail. It was cooked on the stovetop for about three hours on a temp. ranging from low to a violent simmer. After that, for the next 30 minutes to an hour, the temperature was at a near boil, and the next 10 minutes, it was boiling rapidly.
This goes against all I know. According to McGee, the ideal temp is in a 200 degree oven, one recipe even says 135 for 18 hrs. Low and slow is what I learned, yet my braises always come out dry. Yet this guy breaks all the rules, and his comes out perfect.