I snagged two quite lean looking packages of oxtails this week. I read the posts from this subject of about 2 weeks ago and realize these will need long, slow braising in the oven. I don't have a pressure cooker so that's out for quick cooking. But will I need to do any prep to the tail pieces before they go in the oven??? Any cleaning or anything like that??

Am I confusing this meat with something else when it needs to be chilled after cooking (overnight) to remove the risen fat?

Any hints and tips and additions will be greatly appreciated.