Oxtail
Oxtail(occasionally spelledox tailorox-tail) is theculinary namefor thetailofcattle.While the word once meant only the tail of anox,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 agelatin-rich meat, which is usually slow-cooked as astew[2]orbraised.It is a traditionalstockbase foroxtail soup.Traditional preparations involveslow cooking,so some modern recipes take a shortcut using apressure cooker.
Versions
[edit] | This sectionneeds additional citations forverification.(October 2021) |
Oxtail is the main ingredient of theItaliandishcoda alla vaccinara(a classic of Roman cuisine).[3]It is a popular flavour for powdered, instant and premadecanned soupsin theUnited KingdomandIreland.Oxtails are also one of the popular bases for terrine-likekholodets,the Eastern Europeanaspicdish, also prepared from cows' knees,pig trottersor ears.
Stewed oxtail cooked withlima beansorlablab—both known as butter beans— orbroad beansand served withrice and peasis commonly eaten as a main dish inJamaicaas well as throughout theCaribbean.Oxtail is also very popular inSouth Africa,where it is often cooked in a traditional skillet called apotjie,which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa likeZimbabweand served withsadzaand greens. InCuban cuisine,a stew can be made from oxtail calledrabo encendido.In thePhilippines,it is prepared in a peanut-based stew calledkare-kare.InIran,oxtail is slow-cooked and served as a substitute for shank in a main dish calledbaghla-poli-mahicheh,which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic. In India, it is known asdumghazahin the parts in and aroundLucknow,Uttar Pradesh and is considered a delicacy.
Versions ofoxtail soupare popular traditional dishes in South America, West Africa,China,Spain,[4]KoreaandIndonesia.In Chinese cuisine, it is usually made into a soup called inChinese:Ngưu đuôi canh;pinyin:niúwěi tāng;lit.'oxtail soup'. InKorean cuisine,a type ofgomguk(beef bone soup) made with oxtail is calledkkori-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 makingtteokguk(rice cakesoup).
In the United States, oxtail has the meat-cutting classificationNAMP1791.
References
[edit]- ^oxtail | Origin and meaning of oxtail by Online Etymology Dictionary
- ^Blumenthal, Heston (14 November 2003)."The twist in the tail".The Guardian.London.Retrieved16 August2012.
- ^Dickie, John (8 January 2008).Delizia!: The Epic History of the Italians and Their Food.Simon and Schuster.ISBN978-1-4165-5400-4.
- ^Barrenechea, Teresa (2009).The Cuisines of Spain: Exploring Regional Home Cooking.Random House Digital, Inc.
External links
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Media related toOxtailat Wikimedia Commons