Beef oxtail is the culinary name for the tail of a cattle, known for its rich flavor and unique texture. The meat, which surrounds a central bone filled with marrow, is a tough and gelatinous cut, high in collagen, requiring slow cooking methods such as braising, stewing, or simmering to break down the connective tissue and achieve tenderness. Once cooked, oxtail becomes incredibly tender, with a deep, beefy flavor and a silky, smooth texture that enriches soups, stews, or sauces. It’s often used in traditional dishes from various cultures, including Jamaican oxtail stew, Italian oxtail ragu, and Korean oxtail soup.