Oxtail is the meat harvested from the tail of a cow, including the vertebrae that taper towards the tip. This is a constantly moving muscle area, creating a unique meat structure.
Perfect interwoven structure: Oxtail is a wonderful combination of tender lean meat, rich marrow inside the vertebrae, and a tough, chewy layer of skin and tendons surrounding it. This ideal ratio makes oxtail, when cooked, incredibly tender, pliable, and appealing.
Rich, natural flavor: Due to its high bone, marrow, and connective tissue content, oxtail has a very distinctive beef flavor, much richer than other cuts of meat. Slow cooking releases nutrients and flavors from the bones and marrow, creating a rich, fragrant, and nutritious broth.
Culinary application for stews: Thanks to its structure with many tendons and connective tissue, oxtail is an excellent ingredient for stews (such as lagu, beef stew) that require a long cooking time. This process melts the connective tissues into gelatin, making the meat tender, juicy, and firm without being mushy. Additionally, oxtail is also a popular ingredient in nutritious soups.
