As the name implies, the Oxtail is the tail of the steer fabricated into crosscut sections. With an abundance of cartilage and connective tissues, this cut should be cooked low and slow with moist heat, allowing the connective tissues and bone marrow to gelatinize into a rich, decadent sauce and leaving the meat fork-tender.
AVERAGE WEIGHT
1.5 - 1.75 lbs
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