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 is totally worth it. While the meat is amazing, the real star is the luscious, gelatinous cooking liquid that is left behind after braising.
Note that this is one of the few beef cuts that is removed by our butcher before the dry aging process begins. Don't worry though — they still have a TON of flavor.
The Oxtail is the tail of the beef, not an ox. It’s a tough cut with tons of connective tissue that cooks down into a wonderful, flavorful gelatin. These are cross-cut to expose as much rich marrow as possible.
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 205°F and keep it there until it is fall off the bone tender. 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. When slow cooking meat, you want to layer your flavors to develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. Finish by skimming off excess fat.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process