Despite a name that’s descriptive as could be, the first time we had oxtail, we didn’t realize that it was, literally, the tail of a cow. We’re not sure exactly what we thought it was, but the idea of eating an animal’s tail hadn’t yet occurred to us. Now that we’ve tried it however, we can’t get enough. Oxtail is richly meaty with a compelling texture after it’s been slow-cooked. There’s no shortage of oxtail in Boston. Below, three of the best options.
•Pot-au-feu is probably one of the world’s few truly delicious boiled dinners. The Butcher Shop’s version is filled with plenty of oxtail, a plethora of root vegetables and horseradish cream for kicks.
•At Mamma Maria, oxtail appears as a filling for the appetizer ravioli, which come topped with a cacciatore sauce. Not for the faint of heart, but thoroughly delicious.
•Sorriso Trattoria goes hearty with their slow-braised oxtail stew, served with parmesan polenta and pine nut gremolata. Meaty, cheesy, nutty: our kind of dish.