What is oxtail meat?

Oxtail is a cut of beef taken from the tail of a cow. It's known for its:

• Rich, gelatinous texture: Oxtail is extremely rich in collagen, a type of connective tissue. This collagen breaks down during long, slow cooking methods like braising or stewing, resulting in a tender, melt-in-your-mouth texture and a rich, flavorful broth.

• Deep, savory flavor: The collagen and bone marrow contribute significantly to the rich, savory, and slightly sweet flavor profile.

• Nutrient density: Oxtail is a good source of protein and various nutrients, including iron and B vitamins. However, it is also relatively high in fat and cholesterol compared to leaner cuts of beef.

• Long cooking time required: Due to the high collagen content, oxtail requires lengthy cooking times (often several hours) to become tender. Quick cooking methods won't yield the desired results.

• Versatile culinary uses: Oxtail is most commonly used in stews, soups, and braises. The rich broth it produces is often served alongside the meat. It can also be used in pies and other dishes.

• Appearance: Oxtail appears as a collection of vertebrae with attached meat and marrow. It's often sold in sections or as whole tails.

Because of its rich flavor, long cooking time, and higher fat content, oxtail is considered a special occasion or comfort food in many cultures.