What is Oxtail?

Oxtail is a cut of meat from the tail of a cow. It is usually much tougher than other cuts of meat, as it comes from a hard-working muscle that supports the animal’s weight and movement. Oxtail is most often used in soups and stews, where it is slowly cooked in liquid to make it tender enough to eat. It has become popular in many countries around the world, both in traditional dishes and as an ingredient in contemporary fusion cuisine.

History of Oxtail

Oxtail is an ancient cut of meat. Its use can be traced back to ancient Greece, where it was salted and hung in the sun before being cooked. It has been eaten in the United Kingdom and other parts of Europe for centuries, and made its way to the United States in the late 1800s. At that time, it was a staple of the Irish and English working-class, who considered it a cheap cut of meat.

Cooking with Oxtail

Oxtail is usually braised or stewed, as this method of cooking is the best way to tenderize the tough meat. It is often cooked with vegetables, herbs and spices, or with a combination of the two. The slow cooking process creates a flavorful stock, which can be used for soups or even as a base for sauces. Oxtail is also popularly braised in wines, cider or beer, and can be served with mashed potatoes, boiled rice or polenta.

Oxtail is also increasingly being used in contemporary fusion cuisine. Chefs are experimenting with it in a variety of dishes, from oxtail ravioli to oxtail teriyaki. It is a great way to add interesting texture and flavor to dishes, and can even be used as an alternative to beef cheeks in some recipes.

Overall, oxtail is a flavorful and economic cut of meat that has been enjoyed around the world for centuries. With its slow-cooked, rich flavor and ability to take on a variety of cooking styles, it is no surprise that it continues to be a popular ingredient in both traditional dishes and modern cuisine.