What is oxtail?

Oxtail comes from the tail of the cattle, as the name suggests. It’s one of the most flavoursome cuts of beef that’s also one of the least expensive, frequently used in soups and stews.

Oxtail is cut into thick pieces, generally with the tail through the centre. It’s fairly fatty and bony, but this only adds to the flavour, which is why oxtail makes such a rich and moreish cut.

Essentially, this classic cut has a huge amount of flavour for the least amount of money. So now that we know what it is, let’s take a look at how to cook oxtail.

Why is oxtail called oxtail?

Traditionally, oxtail did come from the tail of an ox. Now, it’s a term used for the tails of all cattle, rather than just ox.

How to cook oxtail

Like a lot of other tougher beef cuts, you can get the best out of oxtail when you slow cook it. Braised oxtail stews are fantastic, and work well with a wide range of herbs, spices and ingredients. We particularly love a wholesome slow-cooked braised oxtail with red wine.

If you are feeling a little adventurous, why not try making Jamaican oxtail stew, a hearty Caribbean dish that again requires a long braise to get the best out of the cut. Or stick to classic oxtail recipes and try your hand at oxtail soup!

This is likely the first thing that will come to mind when you think of oxtail. And while this delicious cut does make for hearty soups and stocks, it’s best not to limit oxtail to this way of cooking.

How do you prepare oxtails?

Start by trimming away any excess fat on the oxtail. Pat the meat dry before seasoning, typically with salt, pepper and onion and garlic powder.

Heat a pan on a medium to high heat and sear the meat for several minutes on each side. It’s then ready to cook in your stew or soup.

What does oxtail taste like?

Oxtail has a rich, beefy flavour thanks to the high fat and marrow content. It’s similar to short ribs or beef cheeks, as well as other bone-in beef cuts.