- Tip: A classic ingredient in the French pot-au-feu, oxtail make for an excellent ragout.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Oxtail are the tough meaty pieces of the tail. Although less well known among household cooks, this cut may be the best choice for a long slow braise. The cartilage found in the joints in the tail give it an unctuous, “stick to your lips” texture when cooked for nearly 4 hours.