Beef Oxtails

Oxtail is an inexpensive cut with a deep, meaty taste. It’s dense with connective tissue, melding into gelatin during slow braising. This gelatin offers broths and braising liquids a rich mouthfeel and substance. While the flesh is initially challenging, slow braising turns it into delicate, delectable chunks. Butchers frequently cut oxtail into disc-shaped pieces, similar to tiny osso buco, for more straightforward preparation. They can also be hand-cut into more significant pieces at the joints. Oxtails are often offered whole, clipped, and sliced into manageable parts.