Oxtail is a culinary term that refers to the tail of a cow. It is a tough cut of meat that contains a lot of connective tissue and bone, but when cooked correctly, it becomes tender and flavorful.
Oxtail is often used in stews, soups, and braises, and is a popular ingredient in many cuisines around the world, including Jamaican, Korean, and Italian. It can also be grilled or roasted for a unique and flavorful twist on traditional beef dishes. It is also high in collagen, a type of protein that is important for healthy skin, joints, and bones.