Oxtail

Oxtail is the skinned tail of cattle (Bos taurus), sold as cross-cut bony segments of dark, collagen-rich meat ringed around a marrow-filled vertebra. Tough and sinewy raw, it rewards long, slow braising with silky, gelatinous, fall-apart meat and a deeply savoury, body-rich broth, the backbone of soups and stews from the Caribbean to Korea.