Oxtail

Oxtail produces a cooking liquid of extraordinary depth and richness — thick with natural gelatin, dark with flavor, and unlike anything achievable with a conventional cut of beef.

Low and slow is the only way. Given three to four hours in a covered pot with aromatics and liquid, the collagen-rich meat surrenders completely, falling from the bone in tender, unctuous pieces while the surrounding sauce transforms into something that coats a spoon and demands to be mopped up with bread. It is equally at home in a classic braise, a Caribbean stew, or a Korean-style oxtail soup where the broth itself is the star.

Sold by weight. Select the size that best suits your recipe.

Also great for low and slow cooking: our grass-fed beef soup bones, stew beef, and bone broth, as well as our pasture-raised smoked ham hocks.