What Are Beef Oxtails? A Complete Guide to This Unique Cut of Meat

Beef oxtails are a unique and flavorful cut of meat that comes from the tail of a cow. Oxtails have a long history of being used in various cuisines around the world but you may be wondering – what exactly are beef oxtails? In this complete guide, we’ll cover everything you need to know about this interesting ingredient.

What Part of the Cow Do Oxtails Come From?

Oxtails come from the tail of cattle. Specifically, they are cut from the tailbone, which contains vertebrae and collagen. When left whole, an oxtail can weigh 7-8 pounds. For commercial sale and use, oxtails are cut into shorter segments containing both bone and meat. This leaves round chunks of bone with meat and fat surrounding it.

Since oxtails come from a well-worked muscle of the cow, the meat itself is quite tough. However, this also means the meat is packed with collagen, which is what gives oxtails their renowned rich, beefy flavor when cooked properly.

What Do Oxtails Taste Like?

When cooked slowly using methods like braising, stewing, or soup-making the meat from oxtails becomes fall-off-the-bone tender. The flavor is best described as intensely beefy with earthy notes. The meat has a melt-in-your-mouth texture thanks to the high collagen content. The bones and cartilage also impart tremendous flavor to any liquid used for braising or soup.

A Brief History of Oxtail

Oxtails have a long culinary history dating back to when eating nose-to-tail was more common. They were an economical way to stretch a small amount of meat into a hearty soup or stew. Traditional oxtail soup has its roots in various European cuisines before becoming popular in other parts of the world.

Today, oxtails are considered a specialty item and command a higher price per pound than other cuts of beef. They remain popular in many global cuisines including Italian, Jamaican, Korean, Chinese, and South African dishes. Upscale restaurants have also reinvented oxtails into trendy appetizers and main courses.

How Should You Cook Oxtails?

While oxtails can be used in a variety of dishes nowadays, long and slow moist heat cooking methods are still the best way to make them tender and draw out maximum flavor. Braising, stewing, and soup-making are common preparation techniques.

Oxtails work extremely well in a slow cooker or pressure cooker, with cooking times upwards of 3 hours typically needed. The results are undoubtedly worth the wait – tender meat and rich, beefy sauce or broth. Leftover braised oxtails also taste even better the next day after sitting in the refrigerator overnight.

Oxtail Recipe Ideas

Here are some classic and creative recipe ideas to make the most of oxtails:

• Oxtail Soup – Traditional oxtail soup often includes vegetables like carrots, onions, celery, and potatoes simmered in broth. Barley or rice and tomatoes are also common additions.

• Braised Oxtails – Braise oxtails in red wine or stock with aromatics like garlic, thyme, and bay leaves for a classic preparation. Serve over polenta or mashed potatoes.

• Jamaican-Style Oxtail Stew – This Caribbean stew contains oxtails simmered with scotch bonnets, allspice, thyme, and tomatoes. Beans like red kidney beans are traditionally included.

• Asian Oxtail Curry – Make a rich curry sauce with spices like cumin, coriander, and turmeric to braise oxtails. Serve over rice.

• Oxtail Ragu – Use shredded braised oxtail meat in a rich tomato-based pasta sauce and toss with pappardelle pasta. Finish with parmesan cheese.

• Oxtail Fried Rice – Leftover oxtails make an amazing fried rice. Cook with ginger, garlic, soy sauce, veggies, and eggs.

Where to Buy Oxtails

Oxtails were once considered a “throwaway” cut but are now valued for their flavor. As such, they tend to be on the pricier side compared to other beef cuts, generally ranging from $4-6 per pound.

Availability of oxtails can also vary regionally based on local demand. Some specialty butcher shops and Caribbean or Asian grocers are good sources. You may need to call ahead and order them since supply is limited. Oxtails can also be found in the freezer section of some mainstream grocery stores, especially those with more diverse offerings.

How to Store Oxtails

Fresh oxtails will keep 3-5 days in the refrigerator. For longer term storage, they can be frozen for 6-12 months in a tightly sealed package. Thaw frozen oxtails overnight in the fridge before cooking.

The bones can also be saved after cooking oxtails to make exceptionally rich and flavorful beef broth. Simply cover with water and simmer for 8-10 hours.

Key Takeaways

Oxtails offer incredible flavor and texture when braised or used in soups and stews. Key points to remember:

• Oxtails come from the tailbone of cattle and contain both bone and collagen-rich meat.

• They have an intensely beefy flavor when slowly cooked using moist heat methods.

• Oxtails have a long history in various global cuisines.

• Braise, stew, or use in soups for at least 3 hours until fork tender.

• Stores specializing in meat or international ingredients are the best places to source them.

So don’t be afraid to try this unique and tasty cut of meat in your next braise or soup! With proper slow cooking, oxtails are sure to become a new favorite.