Ox Tail Recipes

Ox Tail (or oxtail) is a cut of meat you don't see every day. Contrary to its name, it doesn't actually come from an ox. It is, literally, the tail of a beef cow. It is usually cut in slices across the vertebrae, with one bone per piece, and sold in packages by the pound.

Rags to Riches

Historically, ox tail was a 'poor man's meal', when the butcher might sell the tail for a song. Because of the percentage of cartilage in the cut, ox tail can be tough or chewy if cooked like most cuts of beef, but when simmered over a long period of time, it becomes tender and juicy and provides a delicious beefy flavor to soups and stews.

As a result, poor folk have traditionally associated ox tail soup with comfort food; something rich and hearty that the rich folk know nothing about. Times have changed, however, and this delicious food is now only available sporadically at your grocery store - you may have to search it out at a specialty butcher shop, and the price, even adjusted for inflation, would make our forefathers stare in surprise.

Cooking Considerations

Getting the best out of ox tail requires a lengthy cooking time and plenty of liquid to simmer or steam the meat. Searing the cut before cooking is often recommended. It pairs well with winter root vegetables such as turnips, parsnips and the often neglected rutabaga. Add a little red wine to the stock for additional richness of flavor.