Oxtail

Oxtail is the tail of cattle. It is a rich source of collagen and marrow, which contribute to its distinctive flavour and texture when cooked. It is typically slow-cooked in stews and soups to tenderise the meat and release its gelatinous properties.

Oxtail is primarily used to add a deep, rich, meaty flavour and body to dishes. Its high collagen content breaks down during cooking to create a thick, gelatinous sauce or broth. It is most commonly found in soups, stews, and braised dishes.

Oxtail is a whole food ingredient and not a food additive. As such, it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Like other animal-derived foods, it is a source of protein, iron, and other nutrients. However, it can also be high in fat and cholesterol. The UK's Eatwell Guide advises that people who eat red meat should limit their intake and choose leaner cuts where possible.