What is oxtails?

Oxtails: A Culinary Overview

Oxtails are the beef tail. Previously, they were exclusively from oxen (castrated male cattle), but now they can come from beef cattle of either sex.

Characteristics: Oxtails are a gelatin-rich cut, prized for their rich, deep flavor when slow-cooked. They are quite bony with relatively little meat directly attached. The surrounding connective tissues, however, break down during long cooking times, creating a tender and succulent result.

Culinary Uses: Oxtails are commonly used in stews, soups, and braises around the world. Well-known dishes that feature them include:

• Caribbean oxtail stew
• Korean Kkori Gomtang (oxtail soup)
• Italian coda alla vaccinara (Roman-style oxtail stew)
• Various other regional stews and braises, especially in Asian and African cuisines.

Preparation: Oxtails benefit from low and slow cooking methods. Common techniques involve browning the oxtails first to develop flavor, then braising them in liquid (stock, wine, etc.) for several hours until the meat is fork-tender. They can also be cooked in a slow cooker or pressure cooker.

Availability: Oxtails can be found at many butcher shops and supermarkets, but availability might vary depending on location and cultural influences. They are often more expensive than other cuts of beef due to their desirability for flavorful and comforting dishes.

Nutritional Value: They are rich in collagen which is valued by some as beneficial to skin and joint health.