Oxtail is a treasured cut known for its rich flavor and silky texture when slow-cooked. Once considered humble fare, it’s now celebrated in gourmet kitchens for its depth and heartiness. Each piece is marbled with collagen and bone, creating a naturally luxurious broth or stew that’s both rustic and elegant—a true taste of comfort.
Nutrient Highlight:
Oxtail is abundant in collagen, gelatin, and minerals like calcium and phosphorus, which support joint health, gut healing, and strong bones. The slow-simmered broth made from oxtail is deeply restorative, offering nourishment that feels as good as it tastes.
Cooking Tip:
For the most tender, flavorful result, brown the oxtail pieces first, then braise low and slow for 3–4 hours in broth, red wine, or tomato base. The meat will fall off the bone, and the broth will become rich and velvety—perfect served over rice, mashed potatoes, or alongside crusty bread for soaking up every drop.