When they say ‘ox-tail’ in the stores because the word ‘ox’ is just another name for ‘tail. ‘ So the wording of oxtails could mean it comes from any animal with a tail.” “As you sees here yes it is the ‘ox’ of a kangaroo that will be very expensive on your dinner plates,” he cautioned.

bays

1 : an inlet of the sea or other body of water usually smaller than a gulf. 2 : a small body of water set off from the main body. 3 : any of various terrestrial formations resembling a bay of the sea a bay of prairie.

Oxtail is the tail of a cow. In olden days, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. It’s common in Italian and Korean cuisine to see oxtail used as an ingredient. Oxtail requires a long time to cook since it’s so bony and fatty; this is the perfect braising meat.

What Are Oxtails? If you are unfamiliar with oxtails, they are tails of beef cattle (formerly only steers, now both male or female), typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking.

But their enslaved ancestors were forced to eat whatever was provided to them by the slave owners. They often ate the entrails and appendages of farm animals, including pig’s feet, cow’s tongue, liver and oxtail.

Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail is a mainstay in African-American households. In Cuban cuisine, a stew can be made from oxtail called rabo encendido.

It’s very little meat compared to the other amount of cuts that come out of the cow. This simply just boils down to supply and demand in which, unfortunately, the demand is up which has caused the supply of beef tongue to go down making them more expensive.

Oxtail, the tail of beef cattle, is considered a delicacy by Caribbean-Americans and other lovers of West Indian food.

Alternatives to oxtails include beef shanks, beef short ribs on the bone, veal neck and veal shank. For most of these cuts, the ratio of meat to bone is higher than in oxtails so you can use 3 to 3 1/2 pounds to serve eight.

Beef shank and oxtail are both types of beef meat that come from the cow. They differ in many ways, but they taste very similar. The most notable difference is that oxtail has a higher fat content than beef shank. Oxtails also have more cartilage, which gives them a chewier texture when cooked.

It’s called oxtail osso bucco, because pieces of oxtail replace the veal shank normally used in this tomatoey Italian-style dish flavoured with vegetables, wine, garlic and herbs. Oxtail osso bucco is rich and rib-sticking and perfect for a cool winter night.

Oxtails are similar to beef neck bones because they have a gelatin-rich collagen that can be used as stock or broth. The only difference is that oxtails have a lot more fat on them, which means they’re usually cooked for longer periods of time to render the fats.

Neck bones are one of my favorite ingredients to cook with and this recipe proves how delicious they can beef. In terms of cuts of beef, they are just as flavorful as short ribs or oxtails but come at a fraction of the cost.