Oxtail
The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.
The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.
The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.
