• Oxtail
Oxtail
Oxtail, which comes from all manner of beef cattle, is the most readily available type of tail meat, although pig's tails are also sold in the UK and, in fact, the tails of many animals can be eaten.
The meat of oxtail is lean but surrounded by a layer of firm white fat, which should be removed before cooking. The tails, which weigh around 1.4kg, are sold skinned and cut into 5cm pieces.

While it is categorised as offal, oxtail is meaty and should appeal to anyone who likes beef.

Long, slow methods are best for oxtail, so it is often braised with vegetables in a casserole, or made into soups, as is done in various countries including the Caribbean.

The joint can be boned and stuffed before cooking. It goes especially well with red wine and port, ginger, orange and olives, and when braised is excellent with mash.

Related recipes

 
Braised oxtail
Braised oxtail
By Donal Skehan

Donal Skehan recreates his dad’s braised oxtail, which cooks until it falls off the bone and is perfect on creamy mash

Avg user rating: 3 out of 5 stars

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easy

Total time
4 hrs 10 min

Oxtail, clam and porter stew
Oxtail, clam and porter stew
By Richard Corrigan on Market Kitchen

Richard Corrigan’s hearty stew is an inspired mixture of tender oxtail and sea-fresh clams – perfect served with mash

Avg user rating: 3 out of 5 stars



intermediate

Total time
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Braised oxtail with grapes and white onion risotto
Braised oxtail with grapes and white onion risotto
By Matt Tebbutt on Perfect...

Matt Tebutt slow-cooks this often forgotten cut of beef with veal stock, pancetta and grapes

Avg user rating: 3 out of 5 stars



easy

Total time
3 hrs 45 min

Individual oxtail soup pie
Individual oxtail soup pie
By Alan Coxon

For an elegant version of a British classic try Alan Coxon's delicious recipe for pastry-topped oxtail soup

Avg user rating: 2 out of 5 stars



intermediate

Total time
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Beef and Oxtail Stew with Parsnip Mash
Beef and Oxtail Stew with Parsnip Mash
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Darina Allen slow-cooks oxtail to perfection with wine and fresh herbs in this hearty dish, served with a parsnip mash for wintery comfort

Avg user rating: 4 out of 5 stars



easy

Total time
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Roast Fillet of Beef Stuffed with Braised Oxtail
Roast Fillet of Beef Stuffed with Braised Oxtail


A magnificent dish from Terry Layburn - roasted oxtail-stuffed beef fillet with a lip-smacking reduced brown ale sauce

Avg user rating: 3 out of 5 stars



intermediate

Total time
5 hrs 50 min

Braised Oxtail with Chantenay Carrots
Braised Oxtail with Chantenay Carrots
By Jun Tanaka on Market Kitchen

Slow cooked in wine and port, and served with sweet carrots, Jun Tanaka’s rich oxtail dish is a warming treat for hungry diners

Avg user rating: 3 out of 5 stars



intermediate

Total time
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Pan Fried Turbot with Oxtail and Mussels
Pan Fried Turbot with Oxtail and Mussels
By Bryn Williams on Market Kitchen

Bryn Williams creates his signature dish with complementary flavours of rich meaty beef and light fresh tastes of the sea

Avg user rating: 4 out of 5 stars



advanced

Total time
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Braised oxtails with star anise
Braised oxtails with star anise
By Annabel Langbein on Annabel Langbein: The Free Range Cook

Warm spices, soy sauce and a hint of orange add fragrance and flavour to Annabel Langbein’s slow-cooked beef

Avg user rating: 3 out of 5 stars



easy

Total time
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Braised oxtail with baby red mullet and crisp sage
Braised oxtail with baby red mullet and crisp sage
By Matt Tebbutt on Market Kitchen

You wouldn’t think it would work, but Matt Tebbutt swears by it: slow-cooked oxtail in a red wine sauce with fried baby red mullet

Avg user rating: 5 out of 5 stars



easy

Total time
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