The Oxtail is the tail of the beef, not an ox. It’s a tough cut with tons of connective tissue that cooks down into a wonderful, flavorful gelatin.
The lower and the slower you cook this, the juicer it will be. To break the connective tissue down into gelatin, you must cook your roast to 180°F and keep it there for some time. The slower you do that, the less chance the moisture has to escape. This takes a very long time, but it’s so worth it. When slow cooking meat, you want to layer your flavors to develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. Finish your braise with vinegar or citrus juice to cut the richness for a bright and well-balanced dish.