The bone marrow, coupled with the connective tissues and cartilage impart a thick, jelly-like consistency to the stock. In terms of texture, oxtail is more tender compared to a short rib. This is the reason why it’s a popular choice for making stocks or bone broths. In other words, it has an incredibly rich and hearty beef flavor that you can’t miss. Most people compare the taste of oxtails to that of a short rib, but intensified. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat. Consequently, you can find either veal or beef oxtails in butcher shops. In today’s time, however, cow tail is among the most prized cuts of beef cattle out there.Īpart from the fact that oxtail can now come from any gender of cattle, it comes from both young and mature cows as well. Like the famed sweetbreads, this particular ox meat was only eaten as a way to use up all the parts of the animal. Officially classified as an offal, oxtail was once considered throwaway meat that had very little to no value. It’s also known as cola de res or rabo de toro in Spanish, meaning beef and ox tail respectively. Back in the past however, this cut of meat only used to refer to the tail part of oxen or castrated male cow s, hence the name. It can be used as a stock for making tteokguk ( rice cake soup).Nowadays, oxtail or cow tail pertains to a specific cut of beef taken from the tail part of both male and female cattle. It is a thick soup seasoned with salt and eaten with a bowl of rice. In Korean cuisine, a type of gomguk (beef bone soup) made with oxtail is called kkori-gomtang ( 꼬리곰탕). In Chinese cuisine, it is usually made into a soup called in Chinese: 牛尾汤 pinyin: niúwěi tāng lit. Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia. In India, it is known as dumghazah in the parts in and around Lucknow, Uttar Pradesh and is considered a delicacy. In Iran, oxtail is slow-cooked and served as a substitute for shank in a main dish called baghla-poli-mahicheh, which is prepared with rice, shank (or oxtail) and a mixture of herbs including dill, coriander, parsley and garlic. In the Philippines, it is prepared in a peanut-based stew called kare-kare. In Cuban cuisine, a stew can be made from oxtail called rabo encendido. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens. Oxtail is also very popular in South Africa, where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Stewed oxtail cooked with lima beans or lablab -both known as butter beans- or broad beans and served with rice and peas is commonly eaten as a main dish in Jamaica and other West Indian cultures. Oxtails are also one of the popular bases for terrine-like kholodets, the Eastern European aspic dish, also prepared from cows' knees, pig trotters or ears the oxtail is the preferred ingredient among Russian Jews because they can be kosher. It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtail is the main ingredient of the Italian dish coda alla vaccinara (a classic of Roman cuisine). JSTOR ( October 2021) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources in this section. This section needs additional citations for verification.
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