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Ingredients How to cook oxtailHow to cook oxtail

Don’t shy from the distinct appearance of the oxtail. When cooked slowly, the oxtail can produce a tasty meat with a robust beef flavour.
The cut
Fairly obvious, the oxtail comes from the tail part of the anatomy with a large bone to muscle ratio. When cooked, the collagen melts down rendering a tender, rich flavour ideal in stews, while long, slow braising in a liquid will achieve the most tender result with maximum flavour.
How to cook
Best cooking methods – Slow Cooking, Simmer
Sprinkle the oxtails with a little salt and coat the sides with flour. Add them to a hot skillet on medium-high heat for 5-10 minutes until evenly browned on all sides. Transfer oxtails to a slow cooker. Depending on your chosen recipe, this is when you add herbs, vegetables and flavours. Cover the oxtails with liquid by about 1 inch. Cover with a tight lid and cook on low for 8 hours or 3 to 4 hours on high heat. Be careful not to remove the lid and stir as this will allow the heat to escape. Transfer to a serving platter and let the oxtail rest for 3-5 minutes before eating.

Nutritional information
We don't currently have any New Zealand food composition information for this particular cut.