Q:

What animal does oxtail come from?

A:

Quick Answer

Although originally taken from oxen, most oxtails are cut from cattle and are either beef or veal. The oxtail has a large center bone that has meat all around.

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Full Answer

After being skinned, the oxtail has a fair amount of meat left, although it is somewhat sinewy. Because of this, oxtail is best cooked by braising or by being made into a stew or soup. Some chefs prefer to use oxtails as the basis for beef broths and stock because it has a strong beef flavor and a large amount of gelatin, which gives soups and sauces a rich mouth feel.

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Related Questions

  • Q:

    How do you cook oxtails in a Crock-Pot?

    A:

    To cook oxtails in a Crock-Pot or slow cooker, first season and brown them in a skillet. Add the browned oxtails to the slow cooker along with a liquid of your choice, such as beef broth, wine or water. Cover the slow cooker, and cook the oxtails for five to six hours on high or 10 hours on low.

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  • Q:

    What are some free cooking recipes for oxtails?

    A:

    Some free cooking recipes for oxtails include country oxtails, oxtail stew and Jamaican oxtail with broad beans. The New York Times offers a wine-braised oxtail recipe calling for oxtails, shallots, carrots, celeriac, dry red wine and a variety of spices including rosemary, parsley and bay leaves.

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  • Q:

    What are safe internal cooking temperatures for different types of meats?

    A:

    The safe minimum internal cooking temperature for fresh, whole cuts of beef, veal and lamb is 145 F. All poultry, without exception, must be cooked to a minimum internal temperature of 165 F to prevent foodborne illness, according to Foodsafety.gov.

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  • Q:

    What is a simple recipe for veal scallopini?

    A:

    For easy veal scallopini, gather 1 pound veal, 1/2 cup all-purpose flour, 1 1/2 tablespoons red wine vinegar and 1/2 stick butter. Also prepare 2 tablespoons of flat-leaf parsley, 3 tablespoons vegetable oil and 1 1/2 tablespoons capers. Sauté the veal in a heavy skillet until golden brown.

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