Oxtail
oxtail · queue de boeuf · Ochsenschwanz
Oxtail: what every chef needs to know
Oxtail consists of a series of vertebrae encased in heavily worked muscle tissue with an exceptionally high collagen and marrow content. With slow cooking — braising at 160°C (320°F) for 4 hours or sous vide at 85°C (185°F) for 24 hours — the collagen dissolves completely and the marrow imparts an intense, nutty flavour to the sauce. The highly gelatinous stock produced during cooking is the foundation of traditional English oxtail soup and the Spanish Rabo de Toro. In the modern kitchen, oxtail is served on or off the bone. HACCP: low microbiological risk when properly cooked through; core temperature minimum 70°C (158°F) per EU Regulation 852/2004.
Oxtail: nutritional values per 100g (rauw, met bot)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Oxtail: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
rich broth of braised ossenstaart with vegetables, onion and herbs, served with the meat of the bone
braised ossenstaart in red wine with vegetables and herbs, typisch dish from Andalusia and Córdoba
stewed ossenstaart Romeinse style with tomato, celery, pine nuts and raisins
Oxtail: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
sear to diepbruin, braiser in red wine and broth; sieve the cooking liquid and reduce to glanzende sauce
on the fornuis in gietijzeren pan; laag and slowly for maximum collageenextractie and flavour
temperature above normale sous vide for volledige collageenomzetting; result is uitzonderlijk juicy
Oxtail: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Oxtail: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Oxtail is available year-round. It is a traditional braise particularly popular in autumn and winter for rich, long-cooked dishes.
Oxtail: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Oxtail: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the herbal eikentonen and ripe tannins of Rioja Reserva (Tempranillo) complement the rich, gelatinerijke ossenstaart sauce and the intense braadsmaak
- Rioja Reserva
- Rioja Gran Reserva
Volledige, ripe Primitivo with high alcoholgraad draagt the firm, slowly cooked ossenstaart sauce and has sufficient structure for the vetrijke meat
- Primitivo di Manduria
- Salento IGT
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Oxtail
How long does oxtail take to braise?
A minimum of 3.5 to 4 hours at 160°C (320°F). The meat should come off the bone easily. Sous vide at 85°C (185°F) for 24 hours gives the juiciest result. The high temperature is necessary for complete collagen conversion.
Can I freeze oxtail soup?
Yes — oxtail soup and braised oxtail freeze excellently. Up to 3 months at -18°C (0°F). The high gelatine concentration ensures the product retains its quality after freezing.
How much oxtail per portion?
As a main course, allow 400–500g raw (including bone) per person. Oxtail loses significant weight during cooking through moisture loss. Net meat yield is approximately 40–45% of the raw weight.
At what temperature should you store Oxtail?
Store Oxtail at 0-4°C (raw), -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Oxtail professionally?
The primary professional technique for Oxtail is Braising at 160°C for 4 uur. Always verify core temperature with a calibrated probe thermometer.
Does Oxtail contain allergens?
Oxtail is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
