Know what’s on your plate
Oxtail meat
Calories & nutrition facts
meat only, stewed, weighed with fat and bones
Nutrition facts
Per 100 g% DV- Calories 92 kcal —
- Protein 12 g 23%
- Carbohydrate 0 g 0%
- Fat 5.1 g 7%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 72 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 0.17 mg 1%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.11 mg 8%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.05 mg 3%
- Biotin (B7) 1 µg 3%
- Folate (B9) 3 µg 1%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 5 mg 0%
- Iron 1.4 mg 8%
- Magnesium 7 mg 2%
- Phosphorus 53 mg 4%
- Potassium 65 mg 1%
- Zinc 3.3 mg 30%
- Copper 0.1 mg 11%
Similar foods
- Oxtailraw171 kcal / 100 g
- Beef oxtailraw203 kcal / 100 g
- Beef tailboiled, drained, without oil, without salt351 kcal / 100 g
- Ox tonguemeat only, stewed242 kcal / 100 g
- Ox tailbraised, with fat and salt193 kcal / 100 g
- Bull tail
- Pork tailfresh, variety meats and by-products, cooked, simmered396 kcal / 100 g
Questions about Oxtail meat
What is oxtail meat, and why does it need slow cooking?
Oxtail is meat from the tail, cut into pieces around the vertebrae. It contains plenty of connective tissue, which softens during long, gentle cooking and gives stews and braises a rich, sticky texture.
How do you cook oxtail until it is tender?
Brown the pieces well, then cover them with stock or water and simmer gently for about 3–4 hours, until the meat pulls easily from the bone. Keep the pot at a quiet simmer rather than a rolling boil, which can make the meat tough.
Can you cook oxtail in a pressure cooker?
Yes. Brown it first, then pressure-cook the pieces with liquid for about 45–60 minutes; let the pressure fall naturally before opening. If the meat is not fork-tender, cook it under pressure for a little longer.
How do you remove excess fat from oxtail stew?
For the easiest result, chill the cooked stew overnight; the fat will set on top and can be lifted off. If serving straight away, skim the surface with a spoon as it simmers.
What dishes are made with oxtail?
Oxtail is used in slow-cooked stews and soups, including Jamaican oxtail stew, often made with butter beans, and Korean kkori-gomtang, a clear tail-bone soup. Serve the meat and its sauce with rice, potatoes or bread.
What can you use instead of oxtail?
Beef shin or beef short ribs work well in a braise because they also have connective tissue and become tender with slow cooking. They will not give quite the same tail-bone richness, so add a little extra stock if the sauce seems too concentrated.
How should you store cooked oxtail?
Cool leftovers promptly and refrigerate them in a covered container within two hours; eat within 3–4 days. Reheat until steaming hot throughout, or freeze in portions for up to three months.
Source: CoFID (UK) 50-494 · per 100 g · carbohydrate per EU label, fibre excluded
