An oxtail is exactly what it sounds like: the tail of an ox. They are officially classified as offal, along with an assortment of organ meats, and like other offal, it has a long and illustrious culinary history.
http://www.wisegeek.org/what-is-oxtail.htm
After all, there is only one tail per cow. If you have difficulty finding oxtails in your locale, you may substitute meaty veal or beef neck, short rib, shank or other various soup bones, but do not expect quite as robust a flavor. If you are looking for the most intense beef flavor, try some oxtail recipes.
https://www.thespruce.com/oxtail-cooking-tips-1805846
An oxtail segment. Oxtail is used for soup,stew,and stock. Butter beans, which are often used in Jamaican oxtail soup. Oxtail can be braised and then added to a hearty winter stew with vegetables. Oxtail is precisely what is sounds like: the tail of an ox.
http://www.wisegeek.org/what-is-oxtail.htm
In days of old, oxtails did come from oxen, but today they are simply the tails of beef cattle of both genders. The consumption of oxtails dates back as far as the consumption of beef when no part of the animal went to waste.
https://www.thespruce.com/oxtail-cooking-tips-1805846
The meat is a little hard to get at, so I serve them with steak knives. 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.
http://articles.chicagotribune.com/2011-11-02/entertainment/sc-food-1028-dinner-stew-20111102_1_oxtails-braise-slow-cooker
Report Abuse. 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 [1] or braised.
https://uk.answers.yahoo.com/question/index?qid=20080322074645AAxKLIX
Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in and pressure cookers.
https://www.thespruce.com/oxtail-cooking-tips-1805846
The pictures you see below are just the tip of the iceberg. Using the search tool (above) youll find a total of 227 Ox Tail images and photos for you to choose from! Oxtail soup stock photo. Hot Pot with ox tail, vegetable and tofu - ox tail picture. Fresh Raw Beef Oxtail Meat cut ready to cook. Beef oxtail on black bowl Fresh raw oxtails (ox tails) cut image. A photo of ox tail, rabo de toro, a traditional Spanish stew, served with bread and red wine foto. Barbeque beef oxtails tails stew on a table - photo. delicious traditional recipe from spain with beef tail and sauce pic.
http://www.crystalgraphics.com/powerpictures/images.photos.asp?ss=ox+tail
Both my local supermarket butcher and the local meat market can get fresh oxtails with a few days' notice. At home, I freeze them for up to several months. It's easiest to work with oxtails cut apart at their joints into pieces about. 1 1/2 to 2 inches long.
http://articles.chicagotribune.com/2011-11-02/entertainment/sc-food-1028-dinner-stew-20111102_1_oxtails-braise-slow-cooker
Confidence votes 267. Oxtail is the tail of cattle. It used to only refer to the tail of an ox (aka a castrated male) but now it refers to the tail cattle in general. 17 people found this useful.
http://www.answers.com/Q/What_animal_does_oxtail_come_from
what animal are oxtails
Cattle are oxtail. Cattle are oxtails. 