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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle.Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs.(1â1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised.It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker.xtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland.
Oxen used in farms for plowing. An ox (plural oxen), also known as a bullock in Australia and India, is a bovine trained as a draft animal. Oxen are commonly castrated adult male cattle; castration makes the animals easier to control.Cows (adult females) or bulls (intact males) may also be used in some areas.imilar devices are found in France, Austria, Germany, Spain, Canada and the United States, where they may be called ox slings, ox presses or shoeing stalls. The system was sometimes adopted in England also, where the device was called a crush or trevis; one example is recorded in the Vale of Pewsey.