That looks very much like oxtail (beef tail) cut into cross-sections. The round white center is the tail bone, surrounded by collagen-rich meat and connective tissue. Oxtail is prized for making rich, flavorful stews and soups because it becomes incredibly tender when cooked slowly.
How to Cook Oxtail
Classic Braised Oxtail
Ingredients
- 2–3 lbs (1–1.5 kg) oxtail
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- Salt and pepper
Instructions
Step 1: Season and Brown
Pat the oxtail dry and season generously with salt and pepper. Heat oil in a large Dutch oven and brown the pieces on all sides.
Step 2: Sauté the Vegetables
Remove the meat. Add onion, carrots, celery, and garlic. Cook until softened.
Step 3: Build the Sauce
Stir in the tomato paste and cook for 1 minute. Add the wine (if using) and scrape up any browned bits from the bottom of the pot.
Step 4: Simmer
Return the oxtail to the pot. Add broth and bay leaves. The liquid should nearly cover the meat.
Step 5: Slow Cook
Cover and cook:
- Oven: 325°F (160°C) for 3–4 hours
- Slow cooker: 7–8 hours on low
Step 6: Serve
The meat should be fork-tender and falling off the bone. Serve over mashed potatoes, rice, or with crusty bread.
Other Delicious Ideas
- Oxtail soup with vegetables and barley
- Jamaican oxtail stew with butter beans
- Southern-style smothered oxtails
- Asian braised oxtail with soy sauce, ginger, and star anise
If you’re not sure whether it’s beef oxtail, I can help identify it more confidently if you tell me where it was purchased (butcher, grocery store, farm, etc.).
