Oxtail

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Oxtail (sometimes spelled ox tail or ox-tail ) is the culinary name for the ox's tail. Previously, this refers only to the tail of a bull or a male, a bull (male castrated). A oxtail usually weighs 2 to 4 lbs. (1-1.8 kg) and skinned and cut short for sale.

Oxtail is a meat rich in gelatin, which is usually cooked slowly as a stew or boiled. This is a traditional stock base for soups. Traditional preparations involve slow cooking, so some modern recipes take shortcuts using pressure cooker. Oxtail is the main ingredient of Italian dish coda alla vaccinara (classical Roman cuisine). This is a popular flavor for powder, instant and premade canned soups in the UK and Ireland. Oxtail is also one of the popular bases for Russian aspic appetizer (????????????), along with pig or ear or cow "knee" trotters, but is the material of choice in Jewish Russia as they can Kosher.

The oxtail version is a popular traditional dish in South America, West Africa, China, Spain and Indonesia. In Chinese cuisine, it is usually made into soup called ??? (niÃÆ'ºw? i t? ng, "oxtail soup"). In Korean cuisine, the soup made with oxtail is called (see gomguk). This is a thick soup flavored with salt and eaten with a bowl of rice. This can be used as a provision to make tteokguk (rice cake soup). Boiled beef tails with butter peanuts or as a main course (with rice) popular in Jamaica, Trinidad, and other Western Indian cultures. Oxtail oxtail is also very popular in South Africa where it is often cooked in a traditional skillet called potjie, which is a three-legged iron jug placed over an open fire. The oxtail is also eaten in other parts of South Africa such as Zimbabwe and served with sadza and green vegetables. In the United States, oxtail is a mainstay in African American and West Indian family homes. In Cuban cuisine, the stew can be made from the oxtail called rabo encendido . In the Philippines, it is prepared in a pea stew called Kare-kare. In Iran, Oxtail is cooked slowly and served as a calf substitute in a main dish called Baghla-Poli-Mahicheh prepared with rice, shank (or oxtail) and a mixture of herbs including dill, cilantro, parsley and garlic.

In the United States, oxtail has a classification of 1791 NAMP meat cuts.

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Source of the article : Wikipedia