Ox tail (also oxtail) is the culinary name for the tail of cattle. An oxtail is skinned and cut into short lengths. Ox tail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew. It is a traditional stock base for a soup. Although traditional preparation usually involves hours of slow cooking, the time required may be shortened by using a pressure cooker. U.S. raised grass-fed beef.
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