Sliced Oxtail - aka Beef Tail

The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are of different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat.
Soft and rich in flavor when slow-cooked as a stew or braised. The taste is much like short ribs - only better!