oxtail about 2 - 2½ lbs cut up
Rich in collagen and gelatin, which support joint and bone health; moderate protein content with significant fat, particularly from connective tissue, which contributes to flavor and richness during cooking.
About
Oxtail is the tail of cattle (typically beef cattle), though the term is now commonly applied to tails from any bovine regardless of age or gender. Historically prized by European cuisines, oxtail is a gelatinous, collagen-rich cut consisting of vertebrae surrounded by layers of connective tissue and lean meat. The meat becomes increasingly tender with slow cooking, and the high collagen content converts to gelatin, creating rich, unctuous broths and sauces. Oxtail bones are prized by stock makers and butchers for their exceptional flavor and body-building properties.
The cut is typically sold whole or segmented into 2-3 inch pieces. Each segment contains a small amount of meat relative to bone and connective tissue, necessitating long, moist cooking methods to achieve palatability.
Culinary Uses
Oxtail is primarily utilized in braised and stewed preparations across Mediterranean, Caribbean, and Asian cuisines. Classic applications include French oxtail stew (queue de boeuf à l'ancienne), Caribbean oxtail soup, and Asian braised preparations with soy and ginger. The extended cooking time required (2-4 hours) breaks down collagen into gelatin, yielding tender meat and gelatinous, flavorful cooking liquid ideal for sauces and reductions. Oxtail pairs well with root vegetables, tomato-based sauces, red wine, and aromatic spices. It is also valued for producing deeply flavored stock and consommé, as the bone-to-meat ratio and connective tissue content impart superior body and mouthfeel to broths.