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
Sorry, no etymologies found.
The oxtail is probably going to be one of my go-to lunches for lower Midtown.
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 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.
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 words "oxtail" and "stew" are highlighted by Google in the URL, even though they are separated by an underscore.
Its sweetness is an ideal foil to brawny meats such as oxtail, boar, venison and beef.
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.
Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank.
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.
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.