Oxtail
From Wikipedia, the free encyclopedia
Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed [1] or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland.
In the United States, oxtail has the meat-cutting classification NAMP 1791.
Versions of oxtail soup are popular traditional dishes both in the American South and in China. Stewed oxtail with butter beans is popular in Jamaica and Trinidad.
[edit] References
[edit] External links
- Oxtail Braised in Red Wine An oxtail recipe.
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