Oxtail
A gelatin-rich cut from the tail, often used in soups and stews for its deep flavor and richness. Cooked longer and slower, the meat falls apart into flaky goodness while the bone provides a full flavored marrow.
Flavor Profiles
Fatty
Earthy
Buttery
Also known as
Tail
Queue de Bœuf
Cooking Methods
Boiling
Slow Cooking
Braising
Pair it with
Thyme
Gravy
Steamed Rice
Bay leaves
Black Pepper
Mashed Potatoes
