The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it`s quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It`s often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with Sherry or Madeira.