Oxtail

Encyclopedia : O : OX : OXT : Oxtail

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. Oxtail stew is a characteristic dish of British cooking; it is also popular in Caribbean countries, and in East Asia. Oxtail is the main ingredient of Italian dish coda alla vaccinara.

In the United States, oxtail has the meat-cutting classification NAMP 1791.

Braised Oxtail is best prepared in advance-then refrigerated overnight-this facilitates the removal of surplus fat before reheating for service

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