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oxtail

Oxtail is a unique cut of beef prized for its rich flavour and gelatinous texture. It comes from the tail of the cow, which contains a high amount of connective tissue and marrow. When cooked slowly, the collagen in the meat and bones melts into the cooking liquid, producing a naturally thick, glossy sauce. The meat itself becomes tender and flavorful, falling off the bone while retaining a satisfying depth that makes oxtail dishes hearty and comforting.

Oxtail is especially suited for long braises and slow-cooked stews, where the combination of marrow, fat, and collagen can develop fully. Its deep, concentrated beef taste pairs well with bold aromatics, wine, or tomato-based sauces, creating dishes with a dense, satisfying body. Because of its rich, indulgent nature, oxtail is often featured in winter stews, Caribbean-style soups, and classic European braises, offering both a robust flavour and a luxurious mouthfeel that few other cuts can match.
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