Oxtail is the culinary term for the tail of any beef cattle (not only that of an ox). It is typically cut into slices and used in stews and soups to take advantage of the dense, connective-tissue-rich meat.

See also:
Oxtail soup
Categories: Beef Beef cut
Characteristic of: African-American cuisine East Asian cuisine Jamaican cuisine Southeast Asian cuisine Trinidad and Tobago cuisine
Contained by: Oxtail soup
Also known as:
English: ox-tailox tail
French: Queue de boeuf
German: Ochsenschwanz
Spanish: rabo de toro
Wikidata ID: Q1275331
Wikipedia title: Oxtail
References:
Wikipedia article: Oxtail
Inbound Links
Callos a la Madrileña
Filipino cuisine
Kare-kare
Ox
Oxtail soup
Petite Marmite
Pot-au-feu
Rabo encendido


Unlinked Mentions
Coda alla vaccinara

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