Beef Ox Tail
Oxtail is a gelatin-rich, bone-in cut from the tail of a steer, prized for its exceptionally rich and deep beef flavor. This cut requires long, slow cooking, which transforms the tough connective tissue into a velvety, unctuous sauce. The result is fall-off-the-bone tender meat and a hearty, flavorful broth, making it a favorite for stews, soups, and braises.
Discover the secret to a deeply satisfying meal with our beef oxtail. This unique cut consists of bony, short sections of the tail, with a perfect balance of meat, fat, and bone. While it appears tough, its high content of collagen and bone marrow makes it a true culinary treasure. When subjected to low-and-slow cooking, such as braising or simmering in a stew, the connective tissue melts, creating a rich, thick, and intensely beefy liquid that forms the most incredible sauce.
Oxtail is a celebrated ingredient in cuisines around the world, from hearty Jamaican oxtail stew and soulful Southern-style braises to a key component in a deeply flavorful Vietnamese pho. The patience required to cook it is well worth the reward: incredibly tender meat that falls right off the bone and a rich flavor that cannot be replicated by any other cut.