oxtail is the culinary term for the tail of cattle, often used in various dishes around the world. It is a bony, gelatin-rich cut of meat that becomes tender and flavorful when slow-cooked. Oxtail is commonly used in soups, stews, and braises, where it absorbs the flavors of accompanying ingredients. This cut of meat is popular in many cuisines, including Caribbean, Italian, and Korean dishes. Oxtail is typically cooked for several hours to break down the connective tissue, resulting in a rich, hearty meal. It is often served with rice, potatoes, or bread to complement its robust flavor.