What is Oxtail? Ways to Cook and More

Cow tails are called oxtails. You might not think of them as a "beef" type of meat, but they make excellent soupy dishes and stews, from soul foods to Spanish oxtails. They are usually used for making soup bone for making stock, or to create a really rich broth. In this article, we dive into what an oxtail is and how to prepare them.

So What Is Oxtail?

Oxtails used to come from oxen, but nowadays they're made from cows of any gender. The tail is chopped up into large pieces or chunks. It is usually cooked slowly until tender, then served hot. Oxtail soups are a popular British cuisine, however, they vary from country to country including South America, The Caribbean, Africa, and China. A typical oxtail weighs between seven and eight pounds and consists of the tailbone, the rest of the tail, and a thick layer of fat. It's delicious and rich.

When you buy oxtails, they've already been skinned and cut up into pieces that are round in shape. Each serving will be approximately 2 inches long which is an ideal length for braising and cooking the meat slowly to allow the meat to release its fat, gelatinous collagens, and bone broth.

How it was introduced to the Culinary World

History of Oxtail

Oxtail dates back as far as consuming beef when all of an animal's parts were used and none went to wasted. The tail added some wonderful flavors to stretch out a small amount of meat by adding any kind of vegetable. Oxtail soup is now considered a comforting dish by many people.

Back in the day ox tails were made from the tail of an ox steer (a bull) which was used for pulling carts and plows. It used to be very common in American households up until the 1950s when cheap industrial farming made cheaper meat available for everyone. Nowadays, people tend to prefer steak instead of oxtails.

Because of their tenderness, low-fat content, and ease of preparation, oxtails have become popular again in American homes. Oxtails are versatile, flavorful, and easy to cook. They're often used in restaurant menus. Eating offal is an alternative way to enjoy these delicious organs.

Soul Food cuisines are served up in African American restaurants and dinner tables across the United States and traditionally pair braised Oxtail with rice and gravy.

What does it Taste Like? The Oxtail Flavors

People often mistakenly believe that oxtails are just added to dishes to give them extra flavor and texture. You're not one of those people either, and neither should you be! When cooked properly, the meat from an oxtail is tender and succulent—similar to short ribs. Oxtails contain a lot of fat and collagen, so they're perfect for making rich, creamy stews and braises. They also leave behind a bit of gelatin when cooked, giving them a nice, chewy consistency. And the extra flavor from the bones that will become part of your dishes makes this cut one to really enjoy and not be afraid of.

How to Cook Oxtail

Oxtail has been used for much more than just soup or stew these days, but long, slow braise in a liquid is the best way to get a really tasty result out of what is very little meat (and bone). Slow-cooker recipes turn bones and cartilage into gelatin which has a delicious taste and makes a wonderful sauce. Oxtail works best when cooked for at least three (3) hours (s). It works especially well in slow cookers or in a crock pot. It tastes even better if left to rest overnight.

Oxtail Cooking Time

If you're not on a restricted or zero-carbs plan, braised oxtails are best served with something to soak them up. Some people call it "Oxtail gravy." Oxtails and rice, over mashed potato, with good-tasting pasta or crusty bread, are favorites in Mediterranean regions.

• Traditional Slow Cooking: 2 ½ to 3 hours
• Modern Pressure Cooker Crock Pot: 50 mins to 1 hour

Storage of Oxtail

You can store oxtails for up to five (5) days if they're kept at or below 40 degrees Fahrenheit (4 degrees Celsius). You can freeze beef oxtail for up to one whole year if wrapped tightly in an air-tight package or frozen at 0 °F (-18 °C) before freezing.

Traditional Oxtail Soup

Oxtail soup is a true beef favorite because it’s simple and stands out among any oxtail recipes. Originating in London during the 1700s, oxtail soup is still eaten throughout Europe today. Here is a brief overview of this Oxtail dish. This method requires a pressure cooker or slow cooker and only lasts for one hour and ten minutes.

Ingredients:

• 3 tbsp of Beef Suet, Tallow (You can also use 3 tbsp Olive Oil)
• Garlic Cloves
• 2 lbs to 3lbs of Oxtail
• 2 Bay Leaves
• 2 or 3 sprigs of Fresh Thyme
• 1 roughly chopped onion
• 1 roughly chopped celery stalk
• 1 roughly chopped large carrot
• 2 tsp Tomato Puree
• 10 fl oz red wine
• 1 tbsp plain flour
• 1.4 L of Bone Broth
• 1 tsp of Kosher Salt
• 1 tsp course of Black Pepper
• 2 Garlic Bulbs, cut in half

Steps:

• Step 1: Put all the same traditional ox­tail soup ingredi­ents into the pot or pressure cooker together except for the vegetables.
• Step 2: Slowly release the pressure for 10 minutes.
• Step 3: Remove the oxtail meat from the soup.
• Step 4: Put the beef oxtail back into the pot and serve them all together.

Model Featured: Matfer Bourgeat 13206

What Can I Use Instead of Oxtail?

Beef cheeks are a great substitute for oxtails because they have many of the qualities of beef oxtails, including soft, juicy, and flavorful meat. They need to be cooked slowly so that their collagen melts into the sauce.

We offer our own Broth Bones at a fantastic price point compared to Oxtail because we use 70% neck bones and 30% knuckle bones. Beef neck bones are surrounded by tender meat just like oxtails are and each joint has a large amount of connective tissue just like oxtails also.

Other than Oxtail, beef heart and liver are some of the best organ meats for health benefits.