Oxtail
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Oxtail (occasionally spelled ox tail or ox-tail) 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 in both the American South, China, and Indonesia. In Korean cuisine, a soup made with oxtail is called kkori gomtang (꼬리곰탕). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter beans is popular in Jamaica and Trinidad. It is used to make many Philippine dishes.
[edit] References
[edit] External links
- Oxtail Braised in Red Wine An oxtail recipe.
- Jamaican Oxtail Stew Recipe
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