Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. Cooks across the globe have long made use of oxtails with variations on a theme. Today, upscale chefs are using oxtails in inventive new ways. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results.