Oxtail

Oxtail is the culinary name for the tail of cattle. It’s a flavorful, gelatin-rich cut of meat that’s especially prized in slow-cooked dishes like stews, soups, and braises. When cooked properly, oxtail becomes incredibly tender and produces a rich, silky broth thanks to its high collagen content.

Key Facts:

• Cut: Tail of the cow, cut into segments with bone and marrow inside.

• Texture: Tough raw, but becomes fall-off-the-bone tender when slow-cooked.

• Flavor: Deep, beefy, and rich due to marrow and connective tissue.

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Common Dishes with Oxtail:

1. Oxtail Stew – A slow-braised dish with vegetables, often made with red wine or tomatoes.

2. Jamaican Oxtail – A spicy, savory Caribbean dish with butter beans, thyme, and Scotch bonnet peppers.

3. Korean Kkori Gomtang – A milky oxtail soup cooked for hours, seasoned simply with salt.

4. Italian Coda alla Vaccinara – Roman-style oxtail stew with celery, tomatoes, and cocoa or bittersweet chocolate.

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How to Cook Oxtail:

1. Sear – Brown the pieces well to build flavor.

2. Slow Cook – Braise for several hours (3–5) with aromatics and liquid.

3. Skim Fat – It releases a lot of fat, so skimming helps balance richness.

4. Let Rest – Tastes even better the next day after the flavors meld.

Would you like a recipe or recommendations for where to buy or eat oxtail?