Oxtail

Oxtail is the culinary name for the tail of cattle, sold skinned and usually cut into crosswise sections for cooking.

Oxtail is the culinary name for the tail of cattle, sold skinned and usually cut into crosswise sections for cooking. It is valued for its rich, gelatinous texture and deep beef flavour, especially in slow-cooked dishes such as stews and soups. In Canada, oxtail is available in butcher shops, supermarkets, and many Caribbean, African, and East Asian restaurants.

Definition

Oxtail is the skinned tail of a beef animal, especially one used for food. Although the name originally referred to an ox, it now commonly means the tail of cattle more generally.

Culinary uses

Oxtail is prized for its rich flavour and is often used in soups, stews, braises, and stocks. The high collagen content helps create a thick, silky broth when cooked for a long time.

Cooking methods

Because oxtail is a tough cut with lots of connective tissue, it is usually browned first and then cooked slowly until tender. Pressure cooking is a common faster method, while traditional braising can take several hours.

Nutrition

Oxtail is a protein-rich beef cut, but it can also be relatively high in fat because of its bone marrow and connective tissue. Nutritional value varies by preparation, portion size, and trimming.