Oxtail is the culinary name for the tail of cattle, which is cut into thick pieces or chunks. It is a gelatin-rich meat that is usually slow-cooked as a stew or braised, releasing superb flavors. Oxtail is a popular delicacy in many countries, including South America, the Caribbean, Africa, China, and Italy. It is a traditional stock base for oxtail soup, which is a popular British cuisine. Oxtail lends itself to low and slow moist cooking, and it is great cooked as a casserole or stew on the hob or in the oven for a minimum of three hours, or alternatively in a slow cooker resulting in a richly flavored dish with tender meat that literally falls off the bone. Oxtail is a versatile ingredient that can be used in many recipes, and it is a popular flavor for powdered, instant, and premade canned soups in the United Kingdom and Ireland. Oxtail has a beefy flavor, and its cartilage and connective tissues give it and the braise liquid a silky, rich feel. Oxtail is high in collagen, a vital protein for our bodys growth and repair, and it is high in fat, making it an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet.