For the stories, see Ox Tales,

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox, a castrated male. The tail 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 flavor 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. It is also eaten in southern parts of Africa like Zimbabwe and served with sadza and greens.

[edit] References

1. ^ The twist in the tail | Weekend | Guardian Unlimited

[edit] External links

• Oxtail Braised in Red Wine An oxtail recipe.
• Jamaican Oxtail Stew Recipe
• Traditional Oxtail Stew Recipe

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