Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex.
The tail is skinned and cut into sections. Each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail. The meat is gelatinous, and is best used for stocks, soups, and braises.
Oxtail requires a long time to cook since it’s so bony and fatty and is the good for braising.
Here are some of our favorite recipes:
- https://www.allrecipes.com/recipe/89612/oxtails-with-gravy/
- https://www.africanbites.com/jamaican-oxtail-stew-2/
- https://hipfoodiemom.com/2014/02/19/korean-oxtail-soup-kkori-gomtang/
If you have any more questions, stop by one of our stores and we’ll be more then happy to help you prepare for your perfect Oxtail dish!
