Which means it is this cut’s moment to shine- The Oxtail.
Oxtail is simply the tail from cattle. Back in the day, oxtail came from the tail of an “Ox” i.e., a male, steer, trained to work on the farm, hence the name Oxtail. It is now sourced from either sex, because, equal rights and all.
I like to cut oxtail into 2” long oval portions, which is an ideal size for braising and slow cooking to cook the meat, but also an ideal size to maximize the release of the bone marrow, fats, and gelatinous collagen.
I would LOVE to see your favorite ways to cook oxtail in the comments!
