The oxtail is a specialty cut that cooks down for the most amazing stews, soups, and even sauces. There is not a lot of meat on this cut, and takes quite a bit of work to retrieve, but the end result of totally worth it. While the meat is amazing, the real star is the resulting cooking liquid.
The oxtail is the tail of the beef, not an ox. It’s a tough cut with with tons of connective tissue that cooks down into meaty jello gold.
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 degrees 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. You want to cook as low as time permits, but never slow cook above 275 degrees. When slow cooking meat you want to layer your flavors, meaning develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. And one final piece of flavor voodoo is to not be afraid of acid. Always finish a deep braise with vinegar or fresh citrus.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process