Ox Tail (Bone-in) Calories

Oxtail is relatively costly because each animal yields only a small amount, while demand for it is strong in many cuisines. The bones and connective tissue also mean a substantial share of a portion is not boneless meat.

Cook oxtail slowly with liquid until the meat pulls easily away from the bone. A covered pot, slow cooker or pressure cooker works; a quick, high-heat cook leaves the connective tissue tough rather than melting it into the sauce.

Oxtail contains plenty of connective tissue, which releases gelatin during slow cooking. That gelatin gives the cooking liquid a rich, silky body, and the broth may set when chilled; this texture is a normal feature of well-cooked oxtail.

Oxtail needs a long cook to become tender, but the exact time depends on the size of the pieces and the method. Start checking when the meat loosens from the bone; in a pressure cooker, follow the appliance’s guidance for tough cuts.

Oxtail has a deep, beefy flavor, while its connective tissue gives it a rich, soft texture after slow cooking. The meat is not especially lean, so the resulting stew or broth is usually full-bodied.

Trim large, hard pieces of external fat if you want a less greasy dish, but leave the meat and connective tissue attached to the bone. You can also chill the finished cooking liquid and lift off the solidified fat.

Oxtail stew is made by slowly braising oxtail with liquid and seasonings until the meat is tender. Recipes vary by region; onions, garlic, tomatoes, herbs and vegetables are common additions, and the rich cooking liquid becomes part of the stew.

Yes, raw or cooked oxtail can be frozen in an airtight, well-sealed package. Freeze cooked portions with some of their cooking liquid to help keep the meat moist, and thaw them in the refrigerator before reheating.

Keep cooked oxtail in a covered container in the refrigerator and use it within three to four days. Refrigerate it promptly after cooking, and reheat the meat and sauce thoroughly before serving.