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While being a lesser-known cut, oxtail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are 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 many variations. 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’s best when cooked low and slow for a memorable dining experience.
Although oxtails are being 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 that is 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.
Although oxtail may not be pretty to look at, its taste is worth seeing past its knobby appearance. Simply put, the oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.