oxtail

Oxtail is the culinary name for the tail of cattle, typically sold in segments that include a cross-section of vertebrae and surrounding meat. The cut is valued for its rich flavor and high collagen content. Oxtail consists of meat, fat, and marrow-filled bones; the portion near the base is fattier and more sinewy than the tip.

Because of the bone and connective tissue, oxtail is best prepared by slow, moist-heat cooking such as braising, stewing, or simmering to render the gelatin and tenderize the meat. Recipes often brown the pieces first, then cook with aromatics, stock or water, vegetables, and herbs for two to four hours. For stock, long simmering yields a dense, flavorful liquid; chilling the stock lets the fat be skimmed from the surface.

The meat becomes fork-tender and gelatinous, with a rich mouthfeel from the marrow and collagen.

Uses: Oxtail appears in many cuisines, including Jamaican oxtail stew, Filipino kare-kare and adobo variations, Chinese braised oxtail, and various African soups and stews. It is commonly paired with root vegetables, peppers, and spices such as thyme, allspice, and bay leaves, and can be finished with acidity from tomatoes, vinegar, or wine.

Nutrition and sourcing: Oxtail is high in protein and fat and provides calcium from the bones and marrow. It is sold fresh or frozen in many markets; proper storage and careful handling are advised.

The term oxtail derives from ox and tail, reflecting its source.