Oxtail is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle.
The meat of the oxtail, when prepared properly, is tender and succulent, similar to short ribs. There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat.
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