Oxtail is a gelatin-rich cut that delivers deep, savory flavors and a luxurious mouthfeel when slow-cooked. The aroma during braising is intoxicating, filling the kitchen with hints of rich beef and spices.
Where it comes from
Historically, oxtail was considered a peasant food, revered in Caribbean and European cuisines for its ability to transform into exquisite soups and stews. Its culinary renaissance has made it a prized ingredient today.
In the kitchen
Oxtail shines in slow-cooked dishes like oxtail stew or soup, where the long cooking time allows the collagen to break down, creating a rich, velvety broth. It’s also excellent for braising.
Nutrition (per 100g)
250kcalCal
20.0gProtein
20.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
