While many may turn their noses up at the thought of an oxtail stew or soup, those who dare to try it are in for a treat. The succulent meat, packed with protein, minerals, and vitamins, is a nutritional powerhouse. But its true gem lies in its high collagen content, giving it the coveted status of a superfood.

In European cuisine, oxtail soup has been a staple since the Middle Ages, celebrated for its robust flavor and believed medicinal properties. In African and Caribbean cultures, stews and braises made with oxtail are cherished comfort foods, often served alongside hearty rice or root vegetables.

The rich, beefy flavor of oxtail rivals that of short ribs, making it the perfect base for hearty stews and soups. And once cooked, the meat falls off the bone with tender succulence, begging to be picked up and savored with your hands at the table. So don’t be afraid to give this underrated cut of meat a chance – you won’t regret it.

This recipe is designed for maximum efficiency, utilizing the power of a pressure cooker or Insta-pot. (It’s mind-boggling that some are still unaware of how much time and effort can be saved with this modern marvel.) But for those who crave a slower, more tedious journey, you can opt to use a slow cooker for a grueling 8-hour process. Choose wisely, as your stomach may not have the patience for such indulgence.

Enjoy!