Oxtail is a cut of meat that comes from the last vertebrae of the animal's tail. This meat, primarily composed of bones and cartilage, is known for its gelatinous texture and intense flavor. It is considered a fatty and tasty meat, ideal for traditional stews. To maximize its potential, it is crucial to follow some preparation tips: avoid deboning before cooking, let it rest after cooking, and choose prolonged cooking times of at least 6 hours to achieve a tender stew. It is recommended to use a full-bodied red wine in preparation, and season the meat before browning it in oil. Additionally, it is preferable to cook it with vegetables like onion, garlic, carrots, and cabbage, forming a homogeneous sauce by puréeing the cooked vegetables. Oxtail should be stored in the refrigerator and consumed within a maximum of 3 days.