Oxtail is the tail of cattle, traditionally cut into sections through the joints. It contains bone, marrow, connective tissue, fat and small amounts of meat. Long, gentle cooking softens the collagen and releases gelatin, producing a rich, full-bodied sauce or broth. Despite the name, modern oxtail generally comes from cattle of either sex.
The tail is separated into cross-cut portions, each containing a central bone surrounded by meat and connective tissue. Oxtail may arrive trimmed or with excess surface fat that should be removed according to the recipe. Portion size varies along the tail, with larger pieces toward the base.
Oxtail is commonly braised, stewed or simmered for soup. Brown the pieces first to develop flavour, then cook slowly with aromatics and liquid until the meat is tender and the sauce has body. Skim excess fat from the surface and strain the cooking liquid if a refined sauce is required.
Example: braise oxtail with red wine, tomato, mirepoix and stock, then serve the meat with the reduced sauce. Oxtail soup is another classic use.
Oxtail is made from the tail and contains a high proportion of bone and gelatin-rich connective tissue. Beef shank comes from the lower leg and is typically cut into cross-sections or boneless portions. Both are suitable for slow cooking but have different yields and presentation.
Chef’s tip: plan for a relatively low meat yield because of the bones. Cook gently, chill the braise under approved controls and remove solidified fat before reheating if a cleaner sauce is desired.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
