Oxtail, Beef

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal. The oxtail contains many bones, but it has a lot of flavor. Depending on the age of the animal, the meat can be tough so the oxtail is usually cooked slowly for a long period of time. It is most commonly used in soups and stews.