What is Oxtail and How Should You Prepare It?

While steaks and tenderloins often take the spotlight as the priciest cuts, lesser-known options like beef cheeks, beef shank, and oxtail are just as highly valued.

Oxtail is a prime example of how chefs make the most out of every part of the animal, turning even the most overlooked cuts into flavorful dishes. Keep reading to explore everything about oxtail, including some of our favorite recipes and why it might cost more than you'd expect.

What Exactly is Oxtail?

Originally referring to the tail of an ox, oxtail now comes from the end of a cow's tail, right where the rump meets it. The tail is cut into cross sections, revealing a bone surrounded by meat. Similar to beef cheeks, this meat is from a muscle that works hard and can be tough on its own.

As highlighted in our guide to the Basic Cuts of Beef, tough cuts like oxtail become incredibly tender and flavorful when braised or stewed long enough to break down the muscle. Classic dishes like Braised Oxtail Stew and Jamaican Oxtail make the most of this cut by using these techniques to enhance the flavor and stretch the meat.

What Does Oxtail Taste Like?

Oxtail boasts a rich, beefy flavor similar to that of short ribs, making it the perfect choice for hearty stews and soups. Once cooked, the meat becomes incredibly tender and juicy, so much so that you’ll want to pick up the bone and savor every bite.

Thanks to its deep flavor, oxtail can elevate a slow-cooked sauce like Oxtail Ragu or be simply simmered in water and paired with gravy, as seen in Oxtails with Gravy. Don’t forget to save the broth, as it’s perfect for other recipes.

Oxtail Around the Globe

Oxtail appears on menus worldwide, from Africa to China and beyond. In the Caribbean, Jamaican Oxtail with Broad Beans is a beloved traditional dish. In Korea and China, it forms the base of a savory brothy soup. Meanwhile, in Iran, spiced oxtail is served with rice and fresh herbs.

Oxtail is also enjoyed as a hearty stew in South Africa and Spain. Given that beef is a staple in many cultures, it’s no surprise that oxtail recipes are common — ensuring every part of the animal is put to good use.

Why Is Oxtail So Expensive?

Just like the tenderloin, there is only one oxtail per cow, and it has far less meat compared to other cuts. This makes oxtail a more costly cut to raise and process, and those costs are ultimately passed on to the consumer. Another factor driving the high price is supply and demand: oxtail's rising popularity often outstrips its availability.

How to Prepare Oxtail

The key to cooking oxtail is slow, low-heat simmering. This method breaks down the tough connective tissue, releasing deep flavors from the bone into the broth. You’ll find plenty of cooking inspiration in our collection of the Best Oxtail Recipes.