Oxtail, a cut from the tail of a cow, boasts a small yet intensely flavorful meat surrounded by bone. Its scarcity and richness make it a sought-after delicacy. For optimal enjoyment, browning followed by slow-cooking is key, with braising being an excellent cooking method. The slow-cooking process is essential for breaking down the tough connective tissue, rendering the meat tender and succulent. Oxtail shines in braises, stews, and soups, offering a hearty and satisfying meal. The resulting broth from slow-cooking oxtail adds another layer of culinary delight. As an introduction to nose-to-tail eating, oxtail is an accessible choice, providing a rich source of protein and minerals, albeit with higher levels of fat and cholesterol, making it best enjoyed in moderation.