Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The tail of an ox, especially when used for food.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a cut of meat taken from the tail of a cow or calf; it requires long slow braising, and is used to prepare the classic oxtail soup

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. the skinned tail of cattle; used especially for soups

Etymologies

Sorry, no etymologies found.

Examples

  • The oxtail is probably going to be one of my go-to lunches for lower Midtown.

    Lunch’er Danny Reports: Caribbean Kitchen | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan

  • The oxtail is fantastic, and really, I don’t know if it’s changed since early summer, but I’m a spicy heat wimp, and I don’t find the jerk chicken too hot at all.

    The Jamaican Dutchy… a Midtown Cart on Island Time | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan

  • The oxtail is a pleasant diversion, simmering for hours in a tomato based braise, augmented with flavors of pepper, onion and herbs, it is strongly flavorful like brisket without being overpowered by the sauce.

    El Rincon, Culver City

  • Like oxtail, which is more common, both of those are in keeping with so-called "fifth quarter" cuts - the parts rejected by plantation owners of old.

    The Clog

  • The words "oxtail" and "stew" are highlighted by Google in the URL, even though they are separated by an underscore.

    Close but no cigar - Anil Dash

  • Its sweetness is an ideal foil to brawny meats such as oxtail, boar, venison and beef.

    NPR Topics: News

  • That's not entirely a bad thing, since some of the highlights are lighter dim sum-style items, such as oxtail potstickers ($9) and crispy lumpia ($8), cigar-width Filipino-style egg rolls stuffed with pork, shrimp and smoked bacon.

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  • Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank.

    Top of the World Lamb Tagine

  • Some of her best writing is inspired by a nostalgia for her childhood: My mother made wonderful soups from bones and hocks, unctuous oxtail stew, and homemade meat pies filled with a palatable mixture of odd bits.

    Offal Good

  • Ms. McLagan, focusing on "the rest of the animal," balances the exotic but appetizing—savory oxtail and tripe stews, dishes featuring kidney and tongue—with the downright bizarre: for instance, Heart Tartare, which perversely substitutes chopped raw beef heart for prime steak in an otherwise traditional bistro appetizer.

    Offal Good

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