Ox Tail, Ox-Tail

(-Caribbean-) (Cuban) (Haitian) (Jamaican)

beef

Culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.

Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a ...

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Oct. 25, 2019 - by: itisclaudio


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Oxtail

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