The rich, meaty deliciousness of oxtail is hard to describe. Once you’ve tried it, however, you’ll want it again and again. The hardest step in this recipe is to find a source. We recommend trying your favorite butcher. When it’s ready to serve, you will be impressed with both the tender meat and the savory gravy. Please remember to have a crusty baguette on hand to mop up every drop.
What Does Oxtail Taste Like?
Oxtail really sets itself apart from other cuts of beef with a flavor and texture you truly won’t find elsewhere. It has an intensely rich, beefy flavor that’s also a little gamey. A lot of its taste comes from the bones and marrow, which release their flavors during the long cooking process. The meat of the oxtail is tender and after a long time cooking should almost melt in your mouth. The result is a luscious, velvety texture that coats the palate rather than fighting with it. Though just like any protein, the flavor and texture all depend on your cooking method and the ingredients used, such as red wine, herbs, and spices.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA
Subscribe to TABLE Magazine’s print edition.
