Oxtail is a popular delicacy that comes from the tail of a cow. It is a flavorful and rich cut of meat that is often stewed or braised, resulting in tender meat that literally falls off the bone. Oxtail is known for its robust flavor and gelatinous texture, making it a popular ingredient in various cuisines around the world, including British, South American, Caribbean, African, and Chinese cuisines.
Oxtail is a versatile cut that lends itself to low and slow moist cooking, such as in a casserole or stew on the hob, in the oven for a minimum of three hours, or in a slow cooker. It is often used to make hearty soups and rich, gelatinous sauces. Oxtail is described as having a deep natural flavor, intensely robust and beefy, silky smooth, fall-off-the-bone soft meat, fatty and gelatinous, satiating, and rich and delicious.
In terms of taste and texture, oxtail is often compared to beef cheeks and super soft and fatty short ribs. It is known for its beefy flavor and the silky, rich feel it imparts when braised. Oxtail is a cut of meat that is enjoying a resurgence in popularity due to its unique versatility, texture, and flavor profile, and it has become a common ingredient in high-end restaurants as well as home cooking.
In summary, oxtail is a flavorful and rich cut of meat that comes from the tail of a cow. It is prized for its robust flavor, gelatinous texture, and versatility in various cuisines, making it a popular choice for slow-cooked dishes and soups.
