What Cut of Meat Is This? Identifying Oxtail and How to Cook It
How to Cook Oxtail
Oxtail is not usually a quick-cooking cut. The most popular methods involve braising, stewing, pressure cooking, or slow cooking.
Slow-Braised Oxtail
One classic approach is to brown the oxtail first and then slowly cook it in a flavorful liquid.
Ingredients
3–4 lb (1.4–1.8 kg) oxtail pieces
2 tablespoons vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup (240 ml) red wine, optional
3–4 cups (720–960 ml) beef stock
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper
Fresh parsley, for serving
Instructions
1. Season the oxtail. Pat the pieces dry and season generously with salt and pepper.
2. Brown the meat. Heat oil in a heavy Dutch oven over medium-high heat. Brown the oxtail in batches until deeply browned on several sides. Remove and set aside.
3. Cook the vegetables. Add the onion, carrots, and celery. Cook for several minutes until softened. Add the garlic and tomato paste and cook briefly.
4. Deglaze the pot. Pour in the red wine, if using, and scrape up the browned bits from the bottom.
5. Add the stock. Return the oxtail to the pot. Add enough beef stock to come roughly halfway to two-thirds up the meat. Add the bay leaf and thyme.
6. Cook slowly. Cover and place in a 325°F (165°C) oven for about 3–4 hours, or until the meat is extremely tender and easily pulls away from the bone.
7. Finish the sauce. Remove the oxtail and skim excess fat from the surface of the cooking liquid. If necessary, simmer the sauce uncovered until it thickens.
8. Serve. Return the meat to the sauce and serve hot with mashed potatoes, rice, noodles, or crusty bread.
Can You Cook Oxtail in a Slow Cooker?
Absolutely.
Brown the oxtail first for extra flavor, then transfer it to a slow cooker with the vegetables, seasonings, and stock.
Cook on LOW for approximately 7–9 hours, depending on the size of the pieces and your slow cooker, until the meat is very tender.
What Makes Oxtail So Tender?
The secret is time.
Oxtail contains substantial connective tissue. During prolonged moist cooking, collagen gradually breaks down and converts into gelatin. This helps create the rich, silky texture associated with properly cooked oxtail.
Trying to cook it quickly like a steak will usually result in tough meat.
Should You Remove the Fat?
Oxtail can contain a considerable amount of fat.
One convenient method is to prepare the dish a day ahead and refrigerate the cooking liquid. The fat will solidify on the surface and can then be lifted away before reheating.
You can also skim excess fat while the dish is cooking.
What to Serve With Oxtail
Because the sauce is so rich, simple sides work particularly well.
Try serving it with:
Creamy mashed potatoes
Steamed rice
Buttered noodles
Polenta
Crusty bread
Roasted vegetables
Egg noodles
The sauce is especially good over something that can absorb every drop.
Frequently Asked Questions
Is oxtail actually from an ox?
Despite its traditional name, modern oxtail generally refers to the tail of cattle, not specifically an ox.
Is oxtail tough?
Raw oxtail is a relatively tough cut because of its connective tissue. When cooked slowly and properly, however, the meat becomes exceptionally tender.
Can I cook oxtail in a pressure cooker?
Yes. Pressure cooking can significantly reduce the cooking time while still producing tender meat. Follow the manufacturer’s instructions for your particular pressure cooker and use enough cooking liquid.
Is oxtail expensive?
Prices vary by region and market. Although it was historically considered an inexpensive cut, its popularity has increased, and it can now be relatively expensive in some markets.
Final Thoughts
Oxtail may not look like the most glamorous cut of beef, but slow cooking transforms it into something extraordinary. The meat becomes tender, the connective tissue creates a silky texture, and the bones contribute tremendous depth to the cooking liquid.
If you’ve never cooked oxtail before, a slow braise is an excellent place to start. Give it plenty of time, keep the cooking temperature gentle, and you’ll be rewarded with a deeply flavorful meal that’s perfect for a cozy family dinner. 🥘🥩
