Oxtail

Back in the day it was a cheap cut, that was often purchased by the poor, however in recent years, foodies across the spectrum have discovered this rich, fatty cut ideal for braising and prized for its marrow. Oxtail is from the tail of a cow. The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.