Oxtail refers to the tail of a cattle animal, typically used in cooking. It is a flavorful cut of meat known for its rich, tender texture once slow-cooked. Oxtail is often braised, stewed, or used in soups, where it becomes very tender and the meat easily falls off the bone. It has a high collagen content, which, when cooked low and slow, results in a deliciously rich and savory broth.
Common dishes that use oxtail include oxtail soup, oxtail stew, and oxtail curry, and it’s popular in various cuisines, including Jamaican, Korean, and Italian. In Jamaican cuisine, for example, oxtail is often cooked with butter beans and seasoned with a blend of spices for a hearty meal.
