The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It's often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with Sherry or Madeira.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| |
| rdfs:comment
| - The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It's often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with Sherry or Madeira.
- Oxtail was the culinary name for the tail of cattle. In 2367, Miles O'Brien offered to make his new wife Keiko an Irish meal, consisting of scalloped potatoes, mutton shanks, oxtails and cabbage. (TNG: "The Wounded" )
- Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland.
|
| sameAs
| |
| Level
| |
| dcterms:subject
| |
| dbkwik:resource/JvENgswqcbwTQi0DnxHrYw==
| |
| dbkwik:resource/_59AI8n-ULnZhpcvzY_3EA==
| |
| dbkwik:resource/jMM3BeoNa7urdcfVV9q98g==
| |
| dbkwik:ja.lotro/pr...iPageUsesTemplate
| |
| dbkwik:memory-alph...iPageUsesTemplate
| |
| Description
| - 『牛の尾の肉は油でいためた後に煮込まれたり、シチューにしたり、ゆっくり料理されることができる。しばしばスープで使われます
この材料は供給人や専門分野商人が販売しています』
|
| dbkwik:resource/GWOcbbsGDFeDonXhtw8BkQ==
| |
| abstract
| - The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It's often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with Sherry or Madeira.
- Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, and Indonesia. In Korean cuisine, a soup made with oxtail is called kkori gomtang (꼬리곰탕). It is a thick soup seasoned with salt and eaten with a bowl of rice. It can be used as a stock for making tteokguk (rice cake soup). Stewed oxtail with butter beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures. Oxtail is also eaten in southern parts of Africa like Zimbabwe and served with sadza and greens. In the United States, oxtail has the meat-cutting classification NAMP 1791.
- Oxtail was the culinary name for the tail of cattle. In 2367, Miles O'Brien offered to make his new wife Keiko an Irish meal, consisting of scalloped potatoes, mutton shanks, oxtails and cabbage. (TNG: "The Wounded" )
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)