Oxtail consists of the tail of the animal, cross-cut into segments. It is rich in collagen, bone marrow, and gelatin, which dissolve during long cooking to create intensely flavored, silky sauces and stews. The meat itself is sparse but deeply flavorful. Oxtail stew is a beloved dish across Latin America, Europe, and beyond.
| Country | Name | Notes |
|---|---|---|
| πΊπΈUnited States | Oxtail | |
| π¬π§United Kingdom | Oxtailprimary | Classic British dish: oxtail stew |
| π²π½Mexico | Rabo de res | |
| π¦π·Argentina | Rabo | |
| π«π·France | Queue de bΕuf | |
| πͺπΈSpain | Rabo de toro | Rabo de toro estofado is a classic Andalusian dish |
| π΅πΉPortugal | Rabo | |
| π§π·Brazil | Rabo de boi |