20 Oxtail Nutrition Facts That Everybody Should Know

Oxtails are a type of meat that is derived from the tail of an ox.

Oxtails were once considered cheaper cuts of meat. But have become a more popular addition to the diet in recent years due to their flavor.

Oxtails are high in collagen, which makes them great for soups and stews. Oxtails are often used in Jamaican cuisine, where they're typically stewed with onions, peppers, and spices. Oxtail has some health benefits as well when added to the diet. It will improve the skin and immune system. Oxtail has a good amount of nutritional value as it has minerals, calcium, vitamins, fatty acids, iron, fiber, vitamin b12, vitamin C, vitamin D, vitamin A, carbohydrate, sodium, and less saturated fat. The cholesterol level is also not very high in oxtail, cholesterol is 0.07 dr (140 mg). Same as cholesterol, the amount of sodium is also not very high, it is 0.29 dr (527 mg). Oxtail can also help with weight loss.

Fun Facts About Oxtails

They are typically used in soups and stews, as they have a lot of connective tissue that breaks down and makes the broth more flavorful, and also because they have a good amount of vitamins, fiber, and minerals.

Oxtails were once considered a poor man's food, but now they are quite popular among foodies.

Oxtails are very rich in collagen, which is why they are often used in soup recipes.

Oxtails can be difficult to find at your local grocery store, but you can usually order them online or at specialty butcher shops.

Nutritional Facts About Oxtails

In every 4.7 oz (134 g) portion, there are 336 calories. The daily value percentages of different nutrients in food tell you about how much a nutrient one serving of that particular eatable contributes to the daily diet.

The rest of the nutrition information in daily values will help you understand how much nutrients to include in daily diet: total fat 0.63 oz (18 g) (23% daily value), cholesterol 0.07 dr (141 mg) (47% daily value), vitamin B12 0.001 dr (2 mg), iron 0.002 dr (4 mg), calcium 0.01 dr (20 mg), fatty acids 3.9 dr (7 g), potassium 0.19 dr (350 mg), dietary fiber (0 g), saturated fat 0.05 oz (1.6 g), sodium (527 mg) (23 % daily value), total carbohydrate (0g) (0 % daily value), folic acid (0 mcg), vitamin D 0.01 oz (0.3 mcg), vitamin C (0 g), sugar (0 g), and protein 1.44 oz (41 g).

Facts About Oxtail Preparation

Oxtail is a tough cut of meat that benefits from slow cooking.

Oxtails are usually sold frozen, so it's important to thaw them completely before starting to cook.

The best way to cook oxtail is by braising, which is a method of cooking where the meat is first browned, then cooked in a liquid at a low temperature for a long period of time.

Oxtails can be braised in water, broth, or even wine. Season the oxtail with salt and pepper before browning.

Brown the oxtail in batches if necessary so that they have enough space to sear properly.

Once all the oxtails are browned, add them back into the pot along with any aromatics like onions, carrots, or celery.

Pour in enough liquid to cover the oxtails halfway and bring the mixture to a simmer.

Then, cover the pot and cook the oxtails until they are fall-off-the-bone tender.

Oxtails are best served with creamy mashed potatoes.

Facts About Oxtail Soup

Oxtail soup is a hearty and filling dish that's perfect for the winter months.

The oxtail is slow-cooked until it's falling-apart tender, and the resulting broth is rich and full of flavor.

Serve oxtail soup with some crusty bread for a complete meal.

This oxtail soup recipe is easy to follow and yields delicious results.

You'll need oxtails, beef stock, carrots, celery, onion, garlic, tomato paste, red wine vinegar, thyme leaves, bay leaves, and salt and pepper to taste.

Simply brown the oxtails in a bit of oil, then add the beef stock, carrots, celery, onion, garlic, tomato paste, red wine vinegar, thyme leaves, and bay leaves.

Season with salt and pepper to taste. Let the soup simmer until the oxtails are tender.

This will take several hours. When the oxtails are done, remove them from the soup and shred the meat.

Return the meat to the soup and discard the bones. Serve hot with some crusty bread.