Beef Oxtail

Beef oxtail is a cut of meat taken from the tail of cattle. It is a fatty, collagen-rich cut that is best suited for slow cooking and braising. During prolonged cooking, the collagen breaks down into gelatin, giving dishes a rich, full-bodied flavor and silky texture. Oxtail is traditionally used for making hearty broths, soups, and stews such as oxtail ragù. Once cooked, the meat falls easily off the bone and is wonderfully tender and juicy. It is also a staple ingredient in Asian and Caribbean cuisines, where slow-cooked oxtail dishes are especially popular.