Oxtail

Description

Beef oxtail is the tail of a cow, typically cut into segments or joints, and is known for its rich, flavorful meat and unique texture. Oxtail has a lot of connective tissue and bone, which breaks down during slow cooking, releasing gelatin that makes dishes hearty and comforting. This makes it perfect for braising, stews, soups, or slow-cooked dishes, where the long cooking time allows the flavors to develop and the meat to become tender. The meat itself is deeply flavorful, with a slightly fatty texture that contributes to a rich, savory taste. It can be used in a variety of cuisines, including Caribbean, Asian, and Western dishes. Some popular recipes include oxtail stew, oxtail soup, and oxtail curry.