Know what’s on your plate
Oxtail
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 171 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 10 g 13%
- Saturated fat 4.2 g 21%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 110 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 0.29 mg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.29 mg 22%
- Niacin (B3) 4.5 mg 28%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.27 mg 16%
- Biotin (B7) 1 µg 3%
- Folate (B9) 7 µg 2%
- Vitamin B12 3 µg 125%
Minerals
- Calcium 9 mg 1%
- Iron 2.7 mg 15%
- Magnesium 20 mg 5%
- Phosphorus 160 mg 13%
- Potassium 270 mg 6%
- Zinc 5.6 mg 51%
- Copper 0.2 mg 22%
Similar foods
- Beef oxtailraw203 kcal / 100 g
- Oxtail meatmeat only, stewed, weighed with fat and bones92 kcal / 100 g
- Beef tailraw308 kcal / 100 g
- Bull tail
- Ox heartraw104 kcal / 100 g
- Ox tailbraised, with fat and salt193 kcal / 100 g
- Pork tailfresh, variety meats and by-products, raw378 kcal / 100 g
- Beef ox tongueraw176 kcal / 100 g
- Crocodile tailraw104 kcal / 100 g
Questions about Oxtail
What is oxtail?
Oxtail is the tail of cattle, cut into sections through the bone. Despite the name, it usually comes from beef cattle rather than oxen.
How do you cook oxtail so it becomes tender?
Brown the pieces, then cover them partly with stock or another braising liquid and cook in a covered casserole at 160 °C for about 3–4 hours. It is ready when the meat pulls easily from the bone.
Can you cook oxtail in a pressure cooker?
Yes. Brown the pieces first, add enough liquid for your cooker, then cook at high pressure for about 45–60 minutes; let the pressure release naturally so the meat stays tender.
Should you trim the fat off oxtail before cooking?
Trim off any thick, hard outer patches, but leave a little fat for flavour. After braising, chill the cooking liquid and lift off the firm layer of fat before reheating if you want a less greasy sauce.
How should you store cooked oxtail?
Cool it promptly and refrigerate it in a covered container, with the meat in its cooking liquid, for up to 3 days. You can freeze it with the liquid for around 3 months; thaw it in the fridge and reheat until piping hot.
What dishes use oxtail?
Oxtail is often braised in stews and soups, including Jamaican oxtail stew and Korean kkori-gomtang. The long cooking turns the bone-rich liquid into a savoury, full-bodied broth.
What can you use instead of oxtail in a stew?
Beef shin or bone-in short ribs are good substitutes for a slow-cooked stew: both become tender and enrich the sauce. They will not give quite the same gelatinous, bone-rich broth as oxtail.
Source: CoFID (UK) 18-419 · per 100 g · carbohydrate per EU label, fibre excluded
