Oxtail
Oxtail is the culinary name for the tail of cattle. An oxtail typically weighs 2 to 3 lbs. and is skinned, scored and curled. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. This is a special order - plan ahead.
Oxtail is the culinary name for the tail of cattle. An oxtail typically weighs 2 to 3 lbs. and is skinned, scored and curled. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. This is a special order - plan ahead.
Oxtail is the culinary name for the tail of cattle. An oxtail typically weighs 2 to 3 lbs. and is skinned, scored and curled. Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. This is a special order - plan ahead.