This braising cut is full of collagen and flavor.
The oxtail is the tail of the cow cut into small chunks. Each piece contains meat, fat, bone, and connective tissue which add flavor and texture to any soup, stew, or broth.
Oxtail needs to be cooked low and slow to become tender. Add it to your next beef stew or soup for added flavor or to bone broth for an extra silky texture.
Don't overlook oxtail the next time you have a hankering for stew!