Oxtail

The title of this article is ambiguous. For the plant species Rumex obtusifolius, also known as the oxtail, see stump-leaved dock .

Oxtail

Oxtail in three parts

Oxtail, single vertebra with a fresh cut

The oxtail in Austria Oxtail is a section of the hindquarter of beef , still behind the tail . It consists of the caudal vertebrae and a small amount of surrounding meat ( tail muscles ) with a high proportion of connective tissue , comparable to that of the Hessian population . Oxtail is mainly used in soups , dark sauces and ragouts .

description

The oxtail is the cattle's tail , which anatomically attaches behind the sacrum . It consists of the tail vertebrae and the tail muscles attached to them . The skin and fur of the tail are removed for preparation.

preparation

For preparation, the oxtail is cut between the vertebrae. The pieces are usually seared , creating strong roasted ingredients, and boiled or braised for a long time until the connective tissue has turned into gelatine and the meat is tender. It can then be easily detached from the bones. The cooking or braising liquid has a natural bond due to the gelatine and an intense aroma and a strong brown color due to the meat, bones and roasted substances. The dishes are often enhanced by adding red wine , black beer , sherry or Madeira . Well-known soup dishes are the European oxtail soup and the British oxtail soup.

Tied oxtail soup

Rabo de Toro in Seville

Sometimes stuffed oxtail is also prepared like a roll roast, whereby the recipes provide for different fillings.

Furthermore are oxtail stew made: in the Italian cuisine is Coda alla vaccinara known in the Andalusian cuisine oxtail is braised as Rabo de Toro , often from fighting bulls .

In many countries outside of Europe, too, the oxtail is the main ingredient in country-specific specialties. So is z. As the Philippines , the kare-kare (oxtail stew with peanut sauce and Bagoong ) a popular specialty. In Brazil 's Rabada (braised oxtail) is a popular dish.

See also

• Lambtail
• Pig tail

supporting documents

1. ^ "Oxtail soup with black beer." In: Christopher Trotter, Maggie Ramsay: Alles vom Rind. hf ullmann, Cologne 2016, ISBN 978-3-8480-0801-8 (original edition: The whole cow. Recipes & lore for beef and veal. Pavillon Books); P. 185.
2. ↑ ^{a b} "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 111. ISBN 978-3-86820-344-8 .
3. ↑ "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexikon der Küche. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 129. ISBN 978-3-86820-344-8 .
4. ↑ "Ochsenschwanzsuppe." In: F. Jürgen Herrmann (Ed.): Herings Lexikon der Küche. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 97. ISBN 978-3-86820-344-8 .
5. ↑ The Travel Guide - Eating and Drinking in the Philippines , derreisefuehrer.com , March 31, 2014.
6. ↑ Marco Polo Travel Guide: Brazil: Specialties , marcopolo.de , March 31, 2014.

literature

• Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4 .
• Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6 .
• Christopher Trotter, Maggie Ramsay: Everything from beef. hf ullmann, Cologne 2016, ISBN 978-3-8480-0801-8 (original edition: The whole cow. Recipes & lore for beef and veal. Pavillon Books); Pp. 174, 184-185.

Web links

Commons : Oxtail  - Collection of images, videos and audio files

Wiktionary: Oxtail  - explanations of meanings, word origins, synonyms, translations