What is
Oxtail?

Oxtail refers to the culinary name for the tail of cattle, traditionally from an ox or steer. It is a gelatin-rich meat, which is usually slow-cooked as a stew or braised to bring out its rich flavor and tender texture.

Origins & History

Historically, oxtail was considered a peasant dish, originating from European countries where every part of the animal was utilized to minimize waste. It has since become a delicacy in many cultures around the world.

Taste & Texture

Oxtail is known for its rich, gelatinous, and deeply beefy flavor, often enhanced by slow cooking.

Ingredients

Oxtail

The tail of cattle, known for its rich flavor and gelatin content.

Onion

A bulb vegetable that adds sweetness and depth to the dish.

Garlic

A pungent aromatic used to enhance flavor.

Carrots

Root vegetables that add sweetness and texture.

Celery

Provides a mild, earthy flavor and aroma.

Tomatoes

Adds acidity and depth to the stew.

Herbs (such as thyme and bay leaf)

Used to add aromatic flavors to the stew.

Salt and pepper

Common seasonings used to enhance the overall taste.