What Is Oxtail and How Do You Cook It?

Here's what you need to know about the tough cut of meat that makes perfect beef stew.

Steaks and tenderloins might be the priciest parts of a cow (at least on your average steakhouse menu), but less glamorous cuts like beef cheeks, beef shank, and oxtail are just as prized.

Oxtail is the perfect example of letting no part of the animal go to waste and of just how ingenious the cooks are who make every part taste delicious. Ahead, learn all about oxtail, including our favorite recipes and why the price of one might be higher than you’d think.

What is Oxtail?

Once referring to the tail of an ox, oxtail now refers to the tail end of a cow, starting right where the rump meets the tail. This is cut into cross sections, so you see a circle of bone in the center with meat surrounding it. Just like beef cheeks, this meat comes from a hard-working muscle and is fairly tough on its own.

As our guide to the Basic Cuts of Beef Everyone Should Know will tell you, tough cuts are also incredibly flavorful when braised or stewed long enough to break down the muscle. Traditional Braised Oxtail Stew and Jamaican Oxtail use these methods to make this cut taste its best and make the meat go further.

What Does Oxtail Taste Like?

Oxtail has an intensely beefy flavor similar to short ribs. This makes it an excellent base for stews and soups. Once cooked, the meat itself is wonderfully tender and succulent (worth picking up the bone with your hands at the table).

Because of its richness, it can enhance a slow-simmered sauce like this Oxtail Ragu or be simply simmered in water and served with gravy like this Oxtails with Gravy (be sure to save the broth for other dishes).

Oxtail Around the World

You’ll find oxtail on the menu in countries across the globe, from Africa to China and beyond. Jamaican Oxtail with Broad Beans is a very traditional recipe in the Caribbean. It is the base for a classic brothy soup in Korea and China. In Iran, warm-spiced oxtail is served with rice and lots of fresh herbs.

Oxtail is also served as a rich stew in South Africa and Spain. It makes sense that any culture with beef as a staple would also have a delicious recipe for oxtail, as no one would want any part to go to waste.

Why is Oxtail So Expensive?

Just like there’s only one tenderloin per cow, there is only one oxtail. There’s also relatively little meat on an oxtail compared to almost any other cut on the cow. This means that it’s a more expensive cut for the farmer to raise and process, and that cost eventually gets passed on to the consumer. The other reason oxtail is expensive has to do with supply and demand: its popularity has skyrocketed over the years, so demand often outpaces supply.

How to Cook Oxtail

The best way to cook oxtail is with a low and slow simmer. This will break down all the connective tissue in the meat and release lots of flavor from the bone into the liquid. You’ll find lots of recipe inspiration in a collection of our Best Oxtail Recipes.

Read the original article on All Recipes.