What Is Oxtail? A Simple Guide to This Slow-Cook Beef Cut

Oxtail is a bone-in beef cut taken from the tail, known for its deep, beefy flavor and rich texture when slow-cooked. While it starts firm and dense, oxtail transforms into tender meat with a naturally thick, silky sauce when cooked low and slow.

Where Oxtail Comes From

Oxtail comes from the tail section of the animal, which is made up of small muscles, bone, and connective tissue. Because this area is constantly in motion, it contains a high amount of collagen that slowly breaks down during cooking.

What Makes Oxtail Unique

Oxtail stands out because it offers:

• Intense beef-forward flavor
• High collagen content for natural thickness
• Bone and marrow that enrich sauces
• Fork-tender texture when braised properly

It’s a cut designed for stews, braises, and comforting meals.

Best Cooking Methods for Oxtail

Oxtail should always be cooked using moist, low-heat methods.

Best options include:

• Braising in a Dutch oven
• Long-simmered stews
• Slow cooker recipes
• Pressure cooking to reduce time

Avoid grilling or pan-searing alone. The oxtail needs time for the connective tissue to fully break down.

A Simple Ranch Note

Oxtail is a classic example of a hard-working cut that delivers unmatched depth when cooked properly. It’s rich, satisfying, and perfect for slow family meals that bring everyone to the table.

Enjoy deep, slow-cooked beef packed with comforting flavor, from our ranch to your table.

Related Guides

Explore more slow-cooking cuts and beef basics:

• Ribeye Guide – Versatile and perfect for low-and-slow cooking
• A Complete Guide to Beef Cuts – Learn where every cut comes from and how to cook it