Where Do Oxtails Really Come From? Unveiling the Tasty Truth
Oxtails have become a popular dish in many cultures, and for a good reason. The meat is tender and flavorful, perfect for stews and soups. But where do oxtails come from?
Contrary to popular belief, oxtails don’t come from oxen. Despite their name, it can be any cattle’s tail, regardless of gender.
Cooking oxtails. Credit: canva
We’ll explore the history and origins of oxtails and where you can find them today. Whether you’re a foodie, a history buff, or just curious, you won’t want to miss this one!
Oxtail, as a culinary term, refers to the tail of cattle.
Historically deriving from the tail of oxen, today’s oxtails are the tails of beef cattle or veal from both genders. However, nowadays, despite their name, it can be the tail of any cattle, regardless of gender.
Typically weighing around 3.5 kilograms (8 pounds), oxtails are skinned and cut into shorter lengths before sold. They are valued for their chewy texture, like pork shoulders or beef brisket, and their rich, slightly sweet flavor.
The presence of bone marrow at the center of each section contributes to their delicious taste. When cooked, the marrow melts and imparts its buttery, nutty flavor.
Oxtails are common in various cuisines, particularly stews, and soups. Their lengthy cooking time helps to tenderize the tough meat, making them a popular choice in dishes that require slow cooking.
Oxtail soup. Credit: canva
Oxtail Origins
Historical Background
The regular consumption of oxtails can be traced back to when people utilized every part of an animal to avoid waste, with oxtail serving to create filling soups and stews.
The tail provided a hearty and affordable soup option, making the most out of a small amount of meat with tasty additions and seasonings [source].
While it is uncertain where oxtail soup originated, some people believe it was created in the Spitalfields area in London in the 17th century by French Huguenot and Flemish immigrants, incorporating tails from various bovines.
Cultural Significance
Today, oxtail has become a delicacy in various cuisines worldwide. For example, oxtail is a beloved and sought-after ingredient in Jamaican cuisine.
Once seen as a throwaway part of the animal, oxtail has become one of the most expensive cuts of meat, with prices ranging from $4 to $10 per pound, depending on the region.
Rabo encendido. Credit: canva
Global Culinary Uses
Oxtail dishes can be found in many cuisines, including Italian, Russian, British, Asian, African, Jamaican, and Spanish.
In South Africa, oxtails are often cooked in a traditional skillet called a potjie, a three-legged cast iron pot placed over an open fire. This dish is also typical in other southern parts of Africa, like Zimbabwe, where it is served with sadza and greens.
One popular Caribbean oxtail dish is prepared by slow-cooking the tail portion with various spices. Oxtail can also be found in British cuisine, where it is often braised in red wine or used as a base for flavorful beef stock due to its boney nature and little meat.
In Cuban cuisine, a spicy stew called rabo encendido is made from oxtail, offering a vibrant flavor profile.
Raw oxtails. Credit: canva
Nutritional Facts
Oxtail has nutritional value, containing minerals, calcium, vitamins, fatty acids, iron, fiber, vitamin b12, vitamin C, vitamin D, vitamin A, carbohydrates, sodium, and relatively less saturated fat.
In a 100-gram serving of oxtail, there are 14.34 grams of total fat, with 5.56 grams being saturated fats. Based on a 2,000-calorie diet, it is recommended not to consume more than 22 grams of saturated fats daily. Oxtail contains no trans fats.
Additionally, one serving of oxtail has 141 milligrams of cholesterol. The cholesterol level and amount of sodium in oxtail are not exceptionally high.
Purchasing and Storage Tips
Purchasing
When buying oxtails, it’s recommended to purchase fresh oxtail if available. Oxtails can be found at specialty meat markets, and they usually have a knowledgeable butcher who can help you with your selection.
You can buy the whole tail and ask the butcher to slice it for you into 1 to 2-inch slices.
Storage
Once you have purchased your oxtails, proper storage is essential to ensure their quality and freshness. If you don’t plan to cook them immediately, store the oxtails in the refrigerator on a cool shelf, keeping them covered and away from other food.
Ideally, consume them within two to three days, as they are perishable products.
Freezing
For longer-term storage, consider freezing your oxtails. To do this, wrap them tightly in plastic or aluminum foil, ensuring no air is trapped inside. Then place them in a heavy-duty freezer bag, label them with the date, and keep them in the freezer.
Frozen oxtails can last up to six months, but using them within three months is best for the best taste and texture.
When you’re ready to cook the oxtails, thaw them in the refrigerator for 24 hours or use the defrost function on your microwave. Be sure to cook them thoroughly to ensure food safety and a delicious meal.
Credit: canva
FAQs
How is oxtail prepared?
Oxtail is often slow-cooked in various dishes, such as stews and soups, to bring out its rich flavors and achieve a tender texture. It can also be braised, simmered, or pressure-cooked.
Can oxtail be eaten raw?
No, oxtail should not be consumed raw. Due to its dense connective tissues and fat, it has to be cooked thoroughly to ensure safe consumption and to achieve the desired texture and flavor.
Why do you need a long time to cook oxtails?
Oxtails are known for their tough and sinewy meat, requiring a long cooking time to become tender and flavorful. Oxtails’ connective tissue and cartilage contain collagen, which breaks down into gelatin when cooked slowly over low heat.
This process creates a rich and luscious sauce that coats the meat, resulting in a succulent and melt-in-your-mouth texture.
