Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Oxtail — teaching, not a thermometer app.
Name the cut — Confirm Oxtail on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Long-simmered broth.
Keep safety note — The finish line is when the marrow has fully surrendered and the broth has gone opaque.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Oxtail: Medium rare (57°C) via Long-simmered broth.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Oxtail, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Oxtail is missing at the counter, the sheet points to related cut Shank — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Long-simmered broth.
Hard stop on safety — The finish line is when the marrow has fully surrendered and the broth has gone opaque.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Oxtail → swap toward Shank; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 3h+ (Simmer it out) for Oxtail. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Long-simmered broth · Braising with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: The finish line is when the marrow has fully surrendered and the broth has gone opaque. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
FotoosVanRobin · CC BY-SA 2.0
Every joint of the tail concentrates gelatin and marrow. That is why a long-simmered oxtail broth turns milky white rather than staying clear — it is emulsified collagen, not fat.
Profile
Tenderness28
Marbling40
Umami90
Price46
Pairs with
Long-simmered broth95
Braising80
Recommended cooking
3h+Simmer it out
The finish line is when the marrow has fully surrendered and the broth has gone opaque.
How to pick it
Choose thick joints with a cross-section where the marrow fills the bone completely.
