Claire Thompson
Oxtail is a culinary name for the tail of cattle. Historically, oxtail was sourced from oxen, castrated adult male cattle, but today it refers to the tail of any cattle. Oxtail is a gelatin-rich meat that is typically slow-cooked as a stew or braised. It is used in various dishes around the world, including Jamaican, South African, Cuban, Italian, Russian, British, Asian, and African cuisines. Oxtail was once considered a throwaway cut of meat but has gained popularity and is now a pricey and sought-after delicacy.
| Characteristics | Values |
|---|---|
| Definition | Oxtail is a culinary term for the tail of cattle. |
| History | Oxtail was once considered a throwaway cut of meat reserved for poor and enslaved people. It is now an expensive delicacy. |
| Weight | An oxtail typically weighs around 3.5 kilograms (7 to) 8 pounds. |
| Preparation | Oxtail is gelatin-rich and usually slow-cooked as a stew or braised. |
| Taste | Oxtail has a rich, beefy flavor. |
| Nutritional value | Oxtail is zero-carb, high in protein, and contains many healthy fats. |
| Availability | Oxtail is popular in Jamaican, Italian, Russian, British, Asian, African, Spanish, and Jamaican cuisines. |
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What You'll Learn
Oxtail's history as a throwaway cut of meat
Oxtail, the culinary name for the tail of cattle, was once considered a throwaway cut of meat. In the past, oxtail was only taken from the tail of an ox (a castrated adult male cow), but today, it can refer to the tail of any cattle.
Historically, the best parts of an animal were reserved for the wealthy and higher classes, while the poor and
Oxtail is a gelatin-rich meat due to its large amount of collagen. It is typically slow-cooked as a stew or braised, and it is a traditional stock base for oxtail soup. The slow-cooking process turns the bone and cartilage into gelatin, creating a rich flavour and a delectable sauce.
Oxtail soup has become a comfort food for many and is a popular dish in South America, West Africa, China, Spain, Korea, Indonesia, and Italy. In the Caribbean, oxtail is especially popular in Jamaican cuisine, where it is often stewed with lima beans, broad beans, or butter beans and served with rice and peas.
Today, oxtail is no longer considered a throwaway cut of meat. It has become a pricey and highly sought-after delicacy, with prices ranging from $4 to $14 per pound.
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Oxtail's use in global cuisines
Oxtail, the tail of cattle, is a gelatin-rich meat that is usually slow-cooked as a stew or braised. It is believed that oxtail got its name because it was initially sourced from oxen, but today, it refers to the tail of any cattle. Oxtail is a culinary creation that arose from the need to make use of all parts of an animal when food was scarce. Over time, it has evolved from a throwaway cut of meat to a pricey and sought-after delicacy in global cuisines.
Caribbean and Jamaican Cuisine
Oxtail is a popular dish in Jamaica and throughout the Caribbean, where it is often stewed with butter beans, traditionally served with rice, and seasoned with a soy sauce mixture. It is believed that the use of oxtail in Jamaica stems from African one-pot cooking traditions brought to the island by African slaves and maroons in the mid-1500s.
South American, West African, Chinese, Spanish, Korean, and Indonesian Cuisines
Oxtail soup is a traditional dish in various regions, including South America, West Africa, China, Spain, Korea, and Indonesia. In Chinese cuisine, oxtail is commonly used in a soup called "niúwěi tāng" (牛尾汤), while in Korean cuisine, it is used in a beef bone soup called "kkori-gomtang" (꼬리곰탕).
Italian Cuisine
Oxtail is the main ingredient in the classic Roman dish "coda alla vaccinara." It is also a popular flavour for powdered, instant, and canned soups in the United Kingdom and Ireland.
Eastern European Cuisine
Oxtails are used as a base for the Eastern European aspic dish "kholodets", which is also made with cows' knees, pig trotters, or ears.
South African, Zimbabwean, and Cuban Cuisines
Oxtail is cooked in a traditional skillet called a "potjie" in South Africa, Zimbabwe, and other southern parts of Africa. In Cuba, a stew called "rabo encendido" is made with oxtail.
Philippine and Indian Cuisines
In the Philippines, oxtail is prepared in a peanut-based stew called "kare-kare." In Lucknow, India, oxtail is known as "dumghazah" and is considered a delicacy.
Iranian Cuisine
In Iran, oxtail is slow-cooked and served as a substitute for shank in a dish called "baghla-poli-mahicheh", which is prepared with rice, herbs, and the shank or oxtail.
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Oxtail's preparation and cooking methods
Oxtails, which come from the tail of cattle, were once considered a throwaway cut of meat. However, today they are a pricey and sought-after delicacy. Oxtails are a gelatin-rich meat that contains a high amount of bone, cartilage, and connective tissue.
Oxtails are best prepared by slow cooking for several hours. They tend to be fatty, so it is recommended to cook them a day ahead, chill them overnight, and then scrape off the fat from the top the next day.
First, clean the oxtails with a little bit of water and vinegar, and then dry them off with some paper towels. Next, sear the oxtails in a hot pan on all sides until golden brown. Remove the oxtails from the pan and set them aside. Add chopped onion, carrot, and celery to the pan and cook until the onions are translucent. Then, add the oxtails back to the pan along with garlic cloves, stock, and wine. Add bay leaf, thyme, and salt, and bring to a simmer. Reduce the heat to low, cover, and cook for 3 hours, or until the meat is tender.
Oxtails can be served in a variety of ways. They are commonly used in stews and soups, such as the Jamaican oxtail stew, which includes vegetables and butter beans. Oxtails can also be braised, as in the traditional South African oxtail dish, Potjiekos, which is made with baby gold potatoes, carrots, and button mushrooms. In the Philippines, oxtail is prepared in a peanut-based stew called Kare-Kare, while in Iran, it is slow-cooked and served as a substitute for shank in a dish called baghla-poli-mahicheh.
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Oxtail's nutritional profile
Oxtail is a cut of beef from the tail of cattle. The name comes from the fact that the tail of an ox or steer was historically used for this cut of meat. Today, oxtail can refer to the tail of any cattle.
Oxtail is a good source of collagen, a structural protein that provides the rich, gelatinous texture found in cooked oxtail. Collagen has been shown to enhance skin moisture and elasticity, reducing wrinkles and improving skin health. Oxtail is also a good source of omega-3 fatty acids, which have anti-inflammatory properties, and conjugated linoleic acid (CLA), which is associated with reduced body fat and improved immune function. Grass-fed oxtail is said to be higher in these nutrients.
Oxtail is a low-carbohydrate, high-protein, and high-fat food. It is a good choice for maintaining healthy blood sugar levels. A serving of cooked oxtail contains approximately 40 calories, with 55.3% water, 31.3% protein, 13.4% fat, and 0% carbohydrates and alcohol.
Oxtail is typically slow-cooked as a stew or braised, and it is a traditional stock base for soups. Oxtail soup is a popular dish in many cultures, including South America, West Africa, China, Spain, Korea, and Indonesia. In Jamaica and the Caribbean, stewed oxtail is commonly served with rice and peas. In South Africa, oxtail is often cooked in a traditional skillet called a potjie, and it is also a popular dish in Zimbabwe, Cuba, the Philippines, and Iran.
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Oxtail's availability and cost
Oxtails were once considered a throwaway cut of meat, but today they are an expensive delicacy. Oxtails are available in many countries around the world, including Jamaica, the United States, South Africa, Zimbabwe, Cuba, the Philippines, Iran, the United Kingdom, Ireland, Eastern Europe, South America, West Africa, China, Spain, Korea, and Indonesia.
In the United States, the price of oxtails ranges from $4 to $15 per pound, plus tax. The price has increased in recent years due to rising demand. One Reddit user recalled being able to purchase oxtails for $2.99 per pound during their teenage years between 2006 and 2010.
In other parts of the world, oxtails are also considered a delicacy and are used in various traditional dishes. In Jamaica and other Caribbean countries, oxtails are stewed with beans and served with rice. This dish has its roots in West African and Southeastern Native American cooking traditions brought over by African slaves and maroons as early as the mid-1500s. Oxtail is perhaps the most popular in Jamaica, with two-thirds of immigrants from the Caribbean in the United States residing in Florida and New York, according to 2015-2019 data from the Migration Policy Institute.
In South Africa, oxtails are cooked in a traditional skillet called a potjie, a three-legged cast iron pot placed over an open fire. Oxtails are also eaten in other southern African countries like Zimbabwe, where they are served with sadza and greens. In Cuba, a stew made from oxtails is called rabo encendido. In the Philippines, oxtails are prepared in a peanut-based stew called kare-kare. In Iran, oxtails are slow-cooked and served as a substitute for shank in a dish called baghla-poli-mahicheh, which is served with rice and herbs.
Oxtails are also a popular ingredient in soups and stews in many different cultures. In Chinese cuisine, oxtail soup is called niúwěi tāng. In Korean cuisine, a type of beef bone soup made with oxtail is called kkori-gomtang. In Europe, oxtails are used in Italian dishes like coda alla vaccinara and Eastern European aspic dishes like kholodets.
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Frequently asked questions
It means to make the most of a bad situation. Oxtail is a cut of beef from the tail of cattle. While it was once considered a throwaway cut of meat, today it is a delicacy. Similarly, if you find yourself in a bad situation, you should try to make the most of it.
Oxtails are very bony with little meat, so they were often discarded in favour of more desirable cuts.
Oxtail is now prized for its rich flavour and gelatinous texture. Slow-cooking methods allow the fats to render and the collagen to cook out of the bone, resulting in a thick, gelatinous broth and tender meat.
