Oxtail

Oxtail, derived from the tail of cattle and typically weighing between 7 to 8 pounds, is a beloved ingredient in kitchens worldwide. Celebrated for its rich, gelatinous meat, oxtail is often slow-cooked to create hearty stews or braised dishes. One of its most popular uses is as a base for oxtail soup, prized for its flavorful and collagen-rich broth.

Traditionally, cooking oxtail involves hours of slow simmering to break down the tough meat and extract its rich flavors. However, many today prefer the convenience of a pressure cooker to expedite the process.

Oxtail is a star in many international cuisines. In Italy, it is featured in the classic "coda alla vaccinara." In the UK and Ireland, it appears in comforting soups. In Russia, it is used in aspic appetizers, while in Jamaica, it is a staple in hearty, flavor-packed dishes.

But the love for oxtail doesn’t stop there. It is also popular in South America, West Africa, China, Spain, Indonesia, Korea, South Africa, Zimbabwe, the United States, Cuba, the Philippines, and Iran. Each region brings its unique twist to oxtail, whether it’s simmered in soups, stewed with spices, or served as a main dish alongside rice or other sides.