Category: Meat - Beef
Season: All:
Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.)
The oxtail 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 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 flavour for powder, instant and pre made canned soups in the UK and Ireland.
Versions of oxtail soup are popular traditional dishes both in the American South and in China.
Stewed oxtail with butter beans is popular in Jamaica and Trinidad
There is something about the flavour and aroma of an oxtail braising in the oven that is very comforting on a bitter cold winter’s day.
Choose an oxtail that clearly has plenty of flesh around the bone: one complete oxtail will serve three to four people.
It is particularly good with haricot or cannellini beans, which seem to absorb so much of the flavour.
Matching Beef to wine table
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