Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle.[1] An oxtail typically weighs around 3.5 kilograms (8 pounds) and is skinned and cut into shorter lengths for sale.
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew[2] or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker.
- ^ oxtail | Origin and meaning of oxtail by Online Etymology Dictionary
- ^ Blumenthal, Heston (14 November 2003). "The twist in the tail". The Guardian. London. Retrieved 16 August 2012.