Oxtail
Oxtail
Oxtail (pronounced: /ˈɒksteɪl/) is a culinary term for the tail of cattle. Formerly, it referred specifically to the tail of an ox or steer, a castrated male. In current usage, it is an extension of the term to include the tails of other bovines, such as bulls and cows.
Etymology
The term "oxtail" is derived from "ox", which is an old English term for a castrated male bovine, and "tail", which refers to the appendage extending from the posterior of an animal.
Culinary Uses
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional base for soup in many cultures, and is also an ingredient in some versions of the dish bulalo.
Related Terms
- Bovine: The family of animals that includes cattle, oxen, and other similar creatures.
- Bulalo: A Filipino stew made from beef shanks and marrow bones, which sometimes includes oxtail.
- Braise: A cooking method that involves lightly frying food at high temperature, then stewing it in a closed container.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
See Also
External links
- Medical encyclopedia article on Oxtail
- Wikipedia's article - Oxtail
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