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Oxtail (occasionally
spelled ox tail or ox-tail) is the
culinary name for the tail of cattle.
While the word once
meant only the tail of an ox,
today it...
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Oxtail soup is a soup made with beef tails. The use of the word "ox" in this
context is a
legacy of nomenclature; no
specialized stock of beef animals...
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Oxtail stew
dishes are a
traditional item in
various cuisines. Coda alla
vaccinara is a
modern Roman cuisine stew made with
oxtail. Rabo de toro is a traditional...
- Coda alla
vaccinara (Italian: [ˈkoːda alla vattʃiˈnaːra]) is an
oxtail stew in
modern Roman cuisine including various vegetables,
notably celery. The tail...
- a
thick savory peanut sauce. It is
generally made from a base of
stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters,
various cuts...
- (Skirt steak) Shin and leg Flank Thick
flank Feather blade Fillet Oxtail Posta (top round)
Muchacho (heel) Bola de
pierna (bottom round) Entretabla...
- to a soup in
Korean cuisine made with
various beef
parts such as ribs,
oxtail, brisket, ox's head or ox
bones by slow
simmering on a low flame. The broth...
- cuisine. The menu
features Blumenthal's
interpretations of
dishes such as
oxtail and
kidney pudding, tea-smoked
salmon with sour
cream butter and soda bread...
- carrots,
served with
potatoes and
pickled beets Kare-kare,
stewed beef or
oxtail and
vegetables in
peanut sauce from the
Philippines Karelian hot pot, from...
-
bakes (fried dumplings),
coconut confiture,
curry goat, c****ava farine,
oxtail Dominican Republic –
arroz con
pollo with
stewed red
kidney beans, pan fried...