Ox Tail

Oxtail is a culinary name for the tail of cattle. It is a bony, gelatin-rich meat that is typically cut into short sections, each containing a section of tailbone with marrow inside. Oxtail has a rich, beefy flavor and is well-suited for slow cooking methods like braising or stewing. It is often used as an ingredient in soups, stews, and traditional dishes like oxtail soup or Jamaican-style oxtail with rice and peas. Oxtail is a relatively tough cut of meat that requires long, slow cooking to become tender and flavorful. When cooked properly, the meat falls off the bone and the rich sauce or broth becomes infused with the meat's flavor.