​ Is Oxtail Beef?

Oxtail has long been a source of culinary intrigue, sparking questions about its origins and its true nature. Is oxtail actually beef, or is it something else entirely? This seemingly simple question opens up a world of culinary history, cultural diversity, and culinary creativity.

In this article, we'll embark on a flavorful journey to uncover the truth behind oxtail, exploring its history, uses in different cuisines, and the culinary magic that transforms this humble ingredient into a beloved delicacy. So, let's unravel the mystery of oxtail and answer the age-old question: Is oxtail beef?

What is Oxtail?

Oxtail is a culinary term that refers to the tail of cattle, specifically from beef cattle. Despite its name, it doesn't come from an ox; rather, it is sourced from cows or steers. The term "oxtail" refers back to a time when oxen were commonly used as draft animals in agriculture, and their tails were used in various dishes.

How big are the Beef Oxtails?

The size of beef oxtails can vary depending on how they are trimmed and prepared, but generally, they are about 2 to 4 inches (5 to 10 centimeters) in length and 1 to 2 inches (2.5 to 5 centimeters) in width. Oxtails are typically sold in segments, and the size of each segment can vary based on the butcher's or manufacturer's preference.

Nutritional Value of Oxtail

Oxtail is a flavorful and nutrient-rich cut of meat. Below are some approximate nutritional values for a 100-gram cooked serving of beef oxtail:

• Calories: 300 calories
• Protein: 30 grams
• Total Fat: 20 grams
• Cholesterol: 100 milligrams

What Does Oxtail Taste Like?

Oxtail may not be visually appealing, but its flavour is worth getting beyond its weird appearance. Simply put, oxtail tastes like beef and develops a rich flavour when cooked. If you were to compare it to short ribs, braised oxtail has a silkier, more delicate texture.

What is the meat like on Beef Oxtail?

The meat on beef oxtails is rich, flavorful, and tender when cooked properly. It's known for its unique texture and taste. Beef oxtail meat contains a good amount of intramuscular fat or marbling, which contributes to its tenderness and adds to the flavor when cooked.

Oxtail meat is somewhat gelatinous due to the connective tissues and collagen present in the tail. When slow-cooked, these tissues break down and add a silky, rich texture to stews and soups.

When oxtail is properly prepared, it becomes incredibly tender and the meat falls off the bone easily. This tender texture adds to the overall dining experience.

Is Oxtail Good for You?

Healthy Skin, Hair, and Nails: Collagen is present in skin, hair, and nail care products. Collagen supports the suppleness and moisture retention of the skin. Because of its high tensile strength, collagen, which accounts for more than 25% of the protein in our bodies, serves as a kind of structural scaffolding thus improving overall health.

Osteoarthritis: Collagen has been shown to treat the symptoms of osteoarthritis. The collagen content in Oxtail can help provide the collagen content required to treat the disease.

Cardiovascular Health: Increasing your Collagen intake keeps the tissue in your vascular system walls strong as the body's vascular system is made up of toughened connective tissues.

Strengthens Joints and Connective Tissue: Collagen is essential for promoting osteoblast activity, safeguarding and lubricating our joints, and even has been shown to hasten bone and fracture healing.

Oxtail Cooking Time

Cooking times for oxtail can vary depending on the method you choose and the recipe you're following.

1. Braising (Stovetop or Oven): Braising is a popular method for cooking oxtail. It involves searing the meat first, then simmering it in a flavorful liquid. Depending on the size of the oxtail pieces and the cooking temperature, it can take anywhere from 2.5 to 4 hours or even longer. Some recipes recommend simmering for 3-4 hours until the meat is tender and falls off the bone.
2. Slow Cooker: Slow cooking is another excellent option for oxtail. Cooking in a slow cooker typically takes around 6 to 8 hours on low heat or 3 to 4 hours on high heat. Oxtail meat that is slow cooked becomes very tender and infused with flavors.
3. Pressure Cooking: If you're using a pressure cooker, you can significantly reduce the cooking time. Oxtail can be tenderized in a pressure cooker in about 45 minutes to an hour.
4. Stewing: When oxtail is stewed, it can take anywhere from 2.5 to 3.5 hours to become tender. Stewing involves simmering the meat with vegetables and liquid until it's soft and fully cooked.
5. Grilling or Roasting: If you're grilling or roasting oxtail, it will require less time than slow cooking or braising. Depending on the size and thickness of the oxtail pieces, grilling or roasting might take 30 minutes to 1 hour. It's essential to monitor the meat closely to prevent overcooking, as oxtail can dry out if cooked for too long over high heat.

Oxtail Soup

Oxtail soup is a hearty and flavorful soup made from beef oxtails. It's a popular dish in many cultures around the world, and there are various recipes and variations. Here is a basic recipe on how to cook beef oxtail soup.

Traditional Oxtail Soup Ingredients

• 2 to 3 pounds (about 1 to 1.5 kg) beef oxtails
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 8 cups (about 2 liters) beef stock or water
• 2 tablespoons vegetable oil or olive oil
• Chopped fresh parsley for garnish

How to cook Oxtail Soup

1. Prepare the Oxtails: Rinse the oxtails under cold water and pat them dry with paper towels. Season them with salt and black pepper.
2. Brown the Oxtails: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, turning as needed. This step adds flavor to the soup. Once browned, remove the oxtails and set them aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften. Add the minced garlic and cook for another minute or until fragrant.
4. Add Herbs and Oxtails: Return the browned oxtails to the pot. Add the bay leaves, dried thyme, dried rosemary, and any additional seasonings you prefer.
5. Add Liquid: Pour in the beef broth or water to cover the oxtails and vegetables. Bring the mixture to a boil.
6. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 2.5 to 3.5 hours, or until the oxtails become tender and the meat easily falls off the bone. You may need to skim any impurities that rise to the surface during cooking.
7. Remove Oxtails: Once the oxtails are tender, carefully remove them from the soup. Allow them to cool slightly, then shred the meat from the bones and discard any excess fat and bones. Return the shredded meat to the soup.
8. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
9. Serve: Ladle the oxtail soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Oxtail Stew

Oxtail stew is a delicious and hearty dish made with beef oxtails, vegetables, and flavorful seasonings. Here's how to make Oxtail Stew:

Oxtail Stew Ingredients

• 2 to 3 pounds (about 1 to 1.5 kg) whole oxtail
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and cubed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

How to cook Oxtail Stew

1. Prepare the Oxtails: Rinse the oxtails under cold water and pat them dry with paper towels. Season them with salt and black pepper.
2. Brown the Oxtails: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtails and brown them on all sides, turning as needed. This step adds flavor to the stew. Once browned, remove the oxtails and set them aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
4. Add Tomatoes and Wine: Stir in the diced tomatoes and red wine (if using), scraping up any browned bits from the bottom of the pot. Let the mixture simmer for a few minutes to allow the alcohol to cook off.
5. Return Oxtails and Add Remaining Ingredients: Return the browned oxtails to the pot. Add the cubed potatoes, bay leaves, dried thyme, and beef broth. The broth should cover the oxtails and vegetables.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 2.5 to 3.5 hours, or until the oxtails are tender and the meat easily falls off the bone. Stir occasionally and skim any impurities that rise to the surface during cooking.
7. Remove Bay Leaves and Serve: Once the oxtails are tender, remove the bay leaves and discard them. Taste the stew and adjust the seasoning with salt and black pepper as needed.

How to Store Oxtail

Oxtail will store in your refrigerator for 4 to 5 days without any issues before cooking if you keep the temperature at or below 40 °F (4 °C). Beef oxtail can be kept in the freezer for a year if it is carefully wrapped and placed in an airtight container or freezer bag and the temperature is set to 0 °F (-18 °C).

Where to Buy Oxtail

You can order Oxtail from your local butcher or find them in the supermarket. If you're in the UK and want to get Oxtail delivered to you, why not order from our African Grocery Store?

Conclusion

The question of whether oxtail is beef can be answered with a resounding "yes." While the term "oxtail" may evoke images of bovine appendages, it is, in fact, a flavorful and prized cut of beef. Derived from the tail of cattle, oxtail boasts a unique blend of rich meat and gelatinous connective tissues that lend themselves to a wide array of culinary creations.