Oxtail

In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle or veal of both genders. Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Oxtail soup has become a comfort food for many.

Before skinned and cut into pieces for the market, an oxtail generally weighs 7 to 8 pounds. The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are of different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat.

Cooks across the globe have long made use of oxtails with variations on a theme. Today, upscale chefs are using oxtails in inventive new ways. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results.

Although oxtails are used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is very little meat. Slow cooking turns the bone and cartilage into gelatin rich in flavor and makes a delectable sauce. When braising oxtail, plan on long cooking time—at least 3 hours; oxtails work particularly well in slow cookers and pressure cookers. The recipe will taste even better if left to sit overnight.

Because they are very boney with little meat, oxtails are ideal for making stock and happen to make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. This stock is the basis for oxtail soup—which includes the meat, vegetables, barley, herbs, and often sherry or Madeira—as well as rich, hearty stews.