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While being a lesser-known cut, ox tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of ox tail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat.
For centuries, chefs and home cooks have used ox tails in numerous different 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 ox tail is 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 ox tail, plan on long cooking time—at least 3 hours; ox tail works particularly well in slow cookers and pressure cookers. The recipe will taste even better if left to sit overnight.
Although ox tail may not be pretty to look at, its taste is worth seeing past its knobby appearance. Simply put, ox tail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised ox tail to a short rib, the ox tail is more tender with a silkier texture.
At Pasture to Fork, we bring you not only the everyday cuts of meat like steak, boneless chicken breast, etc. but because we raise the livestock and are in charge of the butchering process, we also have the wherewithal to bring you rarer cuts like organs, tallow, broth, and yes, ox tail.