Both are bony, collagen-rich cuts for long simmering. Oxtail is the richer swap in a caldo or a braise, and costs more.
Translation takeaway
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
Keep Chambarete and Oxtail together in your notebook.
Names by country
| Country | Chambarete | Oxtail |
|---|---|---|
| 🇺🇸United States | Beef shank | Oxtail |
| 🇬🇧United Kingdom | — | Oxtail |
| 🇫🇷France | — | Queue de bœuf |
| 🇪🇸Spain | — | Rabo de toro |
| 🇦🇷Argentina | — | Rabo |
| 🇲🇽Mexico | Chambarete | Rabo de res |
| 🇵🇹Portugal | — | Rabo |
| 🇧🇷Brazil | — | Rabo de boi |
| 🇮🇹Italy | — | Coda di bue |
| 🇩🇪Germany | — | Ochsenschwanz |