Oxtail

About This Cut

Oxtail is the tail of the cow, cut into cross-sections of bone surrounded by a ring of meat and fat. Despite the name, modern "oxtail" comes from regular cattle rather than oxen. It's one of the most collagen-dense cuts available — the meat clings tightly to the bone and, with long slow cooking, becomes meltingly tender while releasing enormous amounts of gelatin into the cooking liquid for a rich, sticky, luxurious sauce.

Commonly Used In

• Jamaican oxtail stew (a national staple)
• Oxtail soup (popular across Europe and Asia)
• Korean kkori gomtang (oxtail bone broth soup)
• Italian coda alla vaccinara (Roman braised oxtail)
• Southern-style braised oxtail with gravy

Fun Facts

• Once considered a throwaway "peasant cut," oxtail is now a premium item in many markets
• The bones and marrow contribute enormous depth of flavor to broths and sauces
• A staple comfort food across Caribbean, Korean, Chinese, Italian, and African cuisines
• Its high gelatin content gives oxtail broth a characteristic lip-sticking richness

Best Cooking Methods

• Braising
• Slow cooker
• Pressure cooking